FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Be ready to hire. Be professional and responsive to correspondence. My per person minimum is $100 food only. All rentals and labor charges are paid for by the Client. Total food & beverage minimum is $500.00 per event. Additional charges for delivery fees if they apply. Be committed to hire and the date you've chosen. Be respectful of my time and I'll be respectful of yours.
- What is your typical process for working with a new customer?
I love getting to know my clients with some initial consultations to better understand their needs. I take it upon myself to help them develop their desires into executable plans with my twist. I write a customized menu for all clients. There are no cookie cutter menus like all the chefs here on Thumbtack as I've been told by all my clients. Yours will be a customized experience to exceed your expectations and allow your guests of honor be the star of the showand food and service but excellent supporting actors of your gathering. !
- What education and/or training do you have that relates to your work?
AA in Culinary Arts, 30 yrs in industry at high level. I've worked at an executive chef for Wolfgang Puck, Andrew Zimmern, Bradley Ogden, Michael Mina, Suzanne Goin, Ludo Lefevre, and on properties such as Fairmont Grand Del Mar, Fairmont Scottsdale Princess, Caesars Palace, The Wynn, The Venetian, The Cosmopolitan, Waldorf Astoria Phoenix, and many other brands as a consultant.