FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a per person price and is dependent upon the menu chosen, however, the range is $75 per person for a basic three course with pasta as the entree to $100+ per person for 4 or 5 course dinners with hors d'ouerves. Prices for cocktail parties and lunch events generally run $45-$55 per person. There is a $500 minimum per event. Generally I do event for a minimum or 6 guests to allow for a reasonable per person price point.
- What is your typical process for working with a new customer?
We begin with customizing a menu tailored to the host's specifications that fits their budget and vision for their event. I have the client fill out a brief event info sheet so I have all the necessary client contact, event time, location info. Once the client agrees that I am the right fit for them I take a 25% deposit at least 7 days prior to the event to cover purchasing, and the remainder is due the day of the event. Deposits can be made by Zelle or Venmo. Final payments my be by check, Zelle, Venmo, cash or credit card (credit card payments incur a 3.5% processing fee).
- What education and/or training do you have that relates to your work?
I have been a Bay Area chef for 30 years in both large corporate and small independent restaurants.