FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have a range of services from wedding receptions with organic ingredients to corporate luncheon drop offs. We work with a range of budgets and styles! We typically work with a $2000 food minimum
- What is your typical process for working with a new customer?
I love working with new customers! Lets discuss all of your options so we can custom tailor the event to your specific needs, budget and wants!
- What education and/or training do you have that relates to your work?
2005 Graduate of Le Cordon Bleu Culinary Arts program. 18+ years professional experience in fine dining restaurants and catering in Los Angeles and Chicago.