FAQs
- What is your typical process for working with a new customer?
I like to engage in casual conversation about what they are looking for with respect to the type of food, the type of event, any specifics or special requests, and expectations. I also value honesty and think it's important that my client knows what to expect from me as a professional, so we review guidelines and what service and/or product they can expect to receive.
- What education and/or training do you have that relates to your work?
I began my career graduating with distinction from L'Academie de Cuisine. I've worked at top restaurants in DC such as Blue Duck Tavern who just received a Michelin Star (one of the first given in DC), and with the small elite team at Komi which is arguably the #1 restaurant in DC. I most recently owned and operated my first french bistro restaurant in Rockville. My experience in other culinary areas include work as head butcher in a gourmet Italian market, sous chef in Baltimore's Grand Cru Wine Bar, and catering for small private parties to large events.
- How did you get started doing this type of work?
I've always had a passion for food and the culinary arts. I enjoy sharing my passion and my culinary interests with others, and nothing is more satisfying than seeing someone who knows how to appreciate good food and leaves happy.