FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is tailored to the type of service, number of guests, and menu selections. I offer tiered packages for different events—from intimate private dinners to full-service catering—and I’m always happy to work within a client’s budget. There are no hidden fees, and all quotes include staffing, setup, and cleanup related to food. Equipment rentals (like tables, chairs, or decor) are not included but can be coordinated through third-party vendors if needed.
- What is your typical process for working with a new customer?
I start by learning more about the event—guest count, location, dietary preferences, and overall vision. From there, I’ll share curated menu options or build a custom menu together. Once details are confirmed, I handle all food prep, cooking, and service with a small, professional team. We also take care of setup and post-event cleanup for all culinary components. Communication stays clear and responsive from start to finish.
- What education and/or training do you have that relates to your work?
I trained at both the Culinary Institute LeNotre in Houston, TX, and the Culinary Institute of America in Hyde Park, NY. My experience spans fine dining, private chef services, and restaurant leadership, and I currently serve as Executive Chef and Partner at Kimball Coastal Eatery and Executive Chef at Sessions by the Bay—the first cannabis-licensed restaurant lounge in San Diego.