FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The prices generally breakdown to $100 per person for the service, plus a $25/hr supplement for a server. Additional course options are also available.
- What is your typical process for working with a new customer?
The typical process for working with a customer begin with a dialogue around a possible menu. A possible menu is first sent to client oriented around their preferences, restrictions, or any other factors that may contribute to a menu they are satisfied about. From there, a dialogue happens until the client feels they have a menu they can be thoroughly excited about! We don't ask for a deposit or charge a cancellation fee as long as within 48 hours from the event. The day before the event a final invoice is sent to client. The Chef will arrive on the day of the event two hours prior to guest's arrival, with a server who also can help set up the dining room if that is preferred. We offer a small bites menu if you would like canapés passed to greet guests upon arrival, and also can create specialty cocktails if the client is interested. Once seated, the server takes care of all guest's requests, pouring wine, and serving bread that we baked just before arriving to the client's home. Courses are served promptly, yet not too quickly. The table is monitored closely without feeling there is a server there. After dessert, we serve complimentary Petit Fours as a last bite to say "Thank you," for working with our company, as guests continue to drink wine, dessert wine, tea or coffee. We leave the kitchen as clean as it was before our arrival or even cleaner, and wash all plateware, silverware, and anything else, is impeccably cleaned so you as the host can enjoy your guests and feel a great sense of ease! We hope to be able to work with you in the future!
- What education and/or training do you have that relates to your work?
Lucas Lovelace has an AOS in Culinary Arts from Le Cordon Bleu, California Culinary Academy. He has 18 years industry experience, 7 years in 1, 2, and 3 Michelin starred restaurants and five and a half years experience as a private chef at the highest level.