FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
You're already spending this. Groceries, Uber Eats, that third trip to Whole Foods this week—it adds up. Weekly meal service from $450 plus groceries. Private dining starts at $155/person. But here's what you're actually buying: 15+ hours back every week. Zero dinner stress. Ingredients from farms and boats that supply Michelin quality restaurants, not grocery stores. And the kind of consistent nutrition that makes you feel different.
- What is your typical process for working with a new customer?
I start with one question - What would make your life dramatically easier? Maybe it's walking in Tuesday at 7pm to dinner that's actually DELICIOUS! Maybe it's hosting 12 people without losing your mind. Maybe it's eating clean without thinking about it. Then I build that. Custom menus around what you actually like and need. Ingredients from Carlsbad farms and local fishing boats—stuff Whole Foods can't even get. Everything coordinated around YOUR schedule.
- What education and/or training do you have that relates to your work?
My culinary journey started right here in San Diego at the The US Grant hotel and Del Mar Race Track's exclusive suites, then took me to formal training at The Culinary Institute of America. I spent over a decade in NYC's most demanding restaurant kitchens from Michelin-starred Jean-Georges' ABC Kitchen and ABC Cocina, to Danny Meyer's Union Square Events, serving at The Core Club, and executing all culinary operations for Delicious Hospitality Group—Charlie Bird, Pasquale Jones, and Legacy Records as their Culinary Operations Director. I had the great fortune training directly under culinary legends the late Chef Floyd Cardoz (3-star New York Times, Top Chef Masters winner) and Chef Dan Kluger (James Beard winner, Food & Wine Best New Chef). This led to luxury hospitality project management for Prodiect—the Met Gala team—executing from Ralph Lauren's west coast fashion show for 250+ A-list guests, leading culinary creative strategy for Jay-Z x Armand de Brignac's Oscar Night Gold Party for 300+ guests, and more such as directing JP Morgan Chase's Sundance Film Festival After Party with Lucali pizza and Parcelle wine. I built my private chef practice organically through referrals, serving HNW and UHNW Manhattan and Hamptons clients achieving 92% repeat business serving everything from intimate dinners for 2 to events to 35+ guests, plus complete household meal management during Hamptons Summers. I apply the same precision, creativity, and standards.