Chef Chris of Venice
It’s free, with no obligation to book
, , , , , , , ,
Customers rated this pro highly for work quality, professionalism, and responsiveness.
Read reviews that mention:
- What should the customer know about your pricing (e.g., discounts, fees)?
I only use organic farmer’s market ingredients and will work with you to create a menu that we're both excited to serve. I promise to “wow” you with the food and and presentation and be an absolute pleasure to have in your home.
- What is your typical process for working with a new customer?
I get a sense of what the client is looking for and offer menu options that they can choose from. I can cook vegan, omnivore, vegetarian and meat dishes equally well, so I really put all the options in front of the client. Then we reach a price where we're both happy and we book and hold the date. I draw up a menu and we're ready to go!
- What education and/or training do you have that relates to your work?
I have trained with top chefs in NYC and LA: Laurent Torondel of BLT FISH, Trigg Brown of Win Son, Wylie Dufresne of 71-Fresh Foods and WD-50, Travis Lett of Gjelina and Matthew Kenney of Plant Food and Wine.