- What should the customer know about your pricing (e.g., discounts, fees)?
After I receive information regarding potential culinary needs and a discussion about possible menu items. I take care to consider a personal quote based on food costs, other materials and the time needed to provide the best service and experience to my clients.
- What is your typical process for working with a new customer?
Customers will visit my website, and complete a small questionnaire requesting a quote or more information. Chef Dean will contact the new customer either via phone or email with information or more questions. We will go from there with a quote, agreement, set date and then cook and enjoy!
- What education and/or training do you have that relates to your work?
Chef Dean is an Escoffier honors graduate and a graduate from the Sushi Institute of America in LA. Cooking professionally since 1996, a few of his finest achievements include an ACF Escoffier Silver Medal as well as receiving an invitation to cook a private dinner at the Governor’s mansion in Denver, CO. His most recent experience includes working his way up the ranks at the Four Seasons five diamond hotel in Scottsdale. The past two years he has been working as a personal chef, preparing fresh meals for clients such as professional athletes and prominent figures in the community.