FAQs
- What is your typical process for working with a new customer?
For me, it is vital to really find out what the client has pictured for their event. Instead of just offering a "go to" menu, I want to truly curate an experience that delivers beyond expectations.
- What education and/or training do you have that relates to your work?
I graduated from the Culinary Institute of America and have worked at some of the finest restaurants and hotels in the country as well as owning my own restaurant for 10 years.
- How did you get started doing this type of work?
I've had a passion for cooking since early childhood.