Chef Dunseith

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Introduction: I go above and beyond the culinary world. Maybe you enjoy the classic home-cooked meals your mother used to make, or maybe you are like me and with the exotic and bizarre overseas dishes. I have it all. I have been passionate about this industry for years but didn't actually grow a huge passion for it until I started catering for huge private parties at a restaurant and bar in Missouri.

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1 review

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Seth H.

Dec 4, 2015

He catered a late night event in Springfield, Mo a few months back. I was sceptical at first because I have a simple staple of what I eat (I'm kinda picky...), but the Osceola cheeses and homemade blackening spice he used on the chicken was spot on! He also had summer sausage that he made that went really well with the pineapple Dijon while we we where waiting for the blackened thighs and legs. Great night for all!

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What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on the cost of menu, travel distance, as well as an hourly rate.
What education and/or training do you have that relates to your work?
Waynesville Technical Academy Cuilnary Arts Sous Chef at Yaya's European Bistro

Chef Dunseith

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