FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is dependent on the type of event, number of people, timing and special requests. I work hard to stay competitive in the saturated market of the Bay Area.
- What is your typical process for working with a new customer?
I work with my clients to develop a personalized tasting event to fit their needs. I have worked with groups anywhere from 6 to 60 people, and certainly have room to grow! There is no event to small or too large that I cannot accommodate.
- What education and/or training do you have that relates to your work?
I have worked in the hospitality industry for over 14 years, including 10 years within the wine industry. I am a certified sommelier and culinary school graduate.