FAQs
- What is your typical process for working with a new customer?
I like to see what people need and what I would be able to provide for them. If what I can do and what they want don't match, then I don't take the job. But when I believe I could do a great job for them then I sit down with my client and tell them what I would like to provide for their event. I'm a patient person and like to ask questions before I get cooking.
- What education and/or training do you have that relates to your work?
I am an Italian chef. I've been cooking in fine dining Italian restaurants for 10 years, and I was an executive chef for 7 years. I have an extensive knowledge of Italian cuisine as well as meats, seafood, poultry, salads and soups. I would love to bring the fine dining experience to your home.
- How did you get started doing this type of work?
My parents had an Italian restaurant when I was little, and they have always cooked at home. My dad is from a little coastal town in Argentina that has Italian restaurants on every corner. I spent a few months there and learned a lot of recipes. Seeing the different approach to cooking and serving that they had there really opened my eyes to food in a new way.