FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is completely different so I do not provide a standard pricing for my service.
- What is your typical process for working with a new customer?
1. Provide initial quote. 2. Provide sample menu. 3. Once menu is approved by client, I send the first invoice for deposit. 4. Contact one week prior to event to confirm final details and head count. 5. One day before event provide final invoice. 6. Day of event cook amazing food for you and your guests to enjoy!
- What education and/or training do you have that relates to your work?
*Four Years as a Private Chef of C-Level Professionals, Forbes 500 Billionaires, Professional Athletes, Busy Professionals (Seattle, NYC, Minnesota, Australia) *Chef de Partie - wd~50 (NYC) *Chef's Assistant and Sommelier - Haven's Kitchen (NYC) *Pizzaiola - Wild Rise (Brooklyn) *Sommelier Society of America - Certified Sommelier