FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most households discover they're already spending this much on groceries, takeout, and dining out—but now you're getting restaurant-quality technique with ingredients just harvested from local farms and boats. The real value? It's the 15+ hours weekly you reclaim, the proven health benefits of consistent home-cooked meals, and never having dinner decision stress and fatigue again. Weekly meal service starts at $450 plus groceries—completely customized for your household's preferences, prepared in your kitchen or delivered to reheat and enjoy. Private dining experiences starting from $225 per person for complete service (product sourcing, menu creation, logistics, cooking, serving, cleaning, etc). During our conversation, I'll walk you through exactly how this works for your situation—everything transparent, no surprises.
- What is your typical process for working with a new customer?
We start with a conversation about what you're hoping to create—whether that's stress-free weeknight lunch and/or dinners or memorable celebrations. I learn about your household's preferences, health goals, and schedule, then design completely customized experiences around your lifestyle. For weekly meal service, I source ingredients from local farms and fishing boats that Whole Foods doesn't even source —vegetables just harvested from Carlsbad farms to seafood just caught off our beautiful coast. I coordinate everything around your schedule, from delivery timing to portion adjustments for different household members. Most households start with weekly meal service because that's where you feel the biggest transformation in daily life.
- What education and/or training do you have that relates to your work?
My culinary journey started right here in San Diego at the The US Grant hotel and Del Mar Race Track's exclusive suites, then took me to formal training at The Culinary Institute of America. I spent over a decade in NYC's most demanding restaurant kitchens from Michelin-starred Jean-Georges' ABC Kitchen and ABC Cocina, to Danny Meyer's Union Square Events, serving at The Core Club, and executing all culinary operations for Delicious Hospitality Group—Charlie Bird, Pasquale Jones, and Legacy Records as their Culinary Operations Director. I had the great fortune training directly under culinary legends the late Chef Floyd Cardoz (3-star New York Times, Top Chef Masters winner) and Chef Dan Kluger (James Beard winner, Food & Wine Best New Chef). This led to luxury hospitality project management for Prodiect—the Met Gala team—executing from Ralph Lauren's west coast fashion show for 250+ A-list guests, leading culinary creative strategy for Jay-Z x Armand de Brignac's Oscar Night Gold Party for 300+ guests, and more such as directing JP Morgan Chase's Sundance Film Festival After Party with Lucali pizza and Parcelle wine. I built my private chef practice organically through referrals, serving HNW and UHNW Manhattan and Hamptons clients achieving 92% repeat business serving everything from intimate dinners for 2 to events to 35+ guests, plus complete household meal management during Hamptons Summers. When I'm sourcing your weekly meals or planning your private celebrations, I'm applying the same precision, creativity, and standards. You're getting someone who's proven they can execute, now focused on creating exceptional experiences with San Diego's incredible local ingredients.