- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is honest and reflects the quality of ingredients that I use during preparation
- What is your typical process for working with a new customer?
Each meal starts with a phone conversation to talk about the menu, dietary restrictions and preferences. I search for local farm to table produce based on what is in season and then I build a menu for you, complete with wine suggestions!
- What education and/or training do you have that relates to your work?
Sommelier II, Chef and business ownership