FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No, I do not have a standard price. I try to keep food costs down for the client while providing the freshest ingredients possible, almost always shopping at farmer's markets and purchasing organic produce. I also shop local fish and meat purveyors with whom I have a relationship and who quote the best possible prices. I do my best to make sure the event comes in on or under budget.
- What is your typical process for working with a new customer?
I immediately find out what type of cuisine they are imagining for their event, and if they need a venue and staff. I then submit a complete menu and a quote. I also propose we meet in person to finalize the details and become acquainted with each other to ensure we will enjoy working together.
- What education and/or training do you have that relates to your work?
I really learned how to cook in Paris where I spent 11 years. I apprenticed at the now closed Chateau du Prunoy, located in the country an hour from Paris. While also living in Beirut, Greece, Tokyo, Italy and Spain I learned the indigenous cuisines of each country and mixed and matched the many various flavors and recipes into my culinary repertoire. Although I am mainly a savory chef, I also have pastry skills. I have worked at several San Francisco restaurants and also as a private chef.