- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of guests, food required, supplies, and any staff needed.
- What is your typical process for working with a new customer?
I like to take the time to talk with you to fully understand your specific wants, needs, dietary preferences, and restrictions. I then create custom menus that introduce something new while keeping to what you like.
- What education and/or training do you have that relates to your work?
I have worked in the hospitality industry for over a decade, working in various positions from a chef to a waiter. My experience has been molded by small family-owned restaurants, top hotel groups, and everywhere in between, including high-end Japanese kitchens and homemade Mexican cuisine. In addition, I have taken my craft and expertise beyond American borders, working in and exploring other countries and their respective cuisines, tasting anything and everything I could get my hands on.