FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My minimum price is $700 for a multi-course plated meal for 8-10 people, plus the cost of food, plus $100 per assistant/server/dishwasher. I can go up or down from there depending on the details. Every event is different, and I am happy to work with you to agree on a fair rate for us both. Please understand that cooking on this level requires approximately three days of preparation.
- What is your typical process for working with a new customer?
It usually begins with a few phone calls and emails. I like to hear my clients describe the event they envision, which always sets the tone, and shapes the menu. I will then follow up with a written menu for my clients to approve or adjust. Depending on the event, I may choose to visit the venue prior to the event to see the kitchen and serving accoutrements, and pick up a deposit. Either way, I will arrive anywhere between 2-6 hours prior to your event, depending on what is necessary, and will have food ready to serve whenever you wish! After the meal, your kitchen will be clean as a whistle, and I will appreciate payment. We will then part ways with happy memories of a successful interaction!
- What education and/or training do you have that relates to your work?
I graduated with High Honors from Le Cordon Bleu in 2005. I then moved to New York City, where I worked at Per Se, Thomas Keller's esteemed fine dining restaurant in Time Warner Center. I also worked at Dan Barber's beautiful Blue Hill at Stone Barns. Both of these special restaurants, and the chefs who lead them, have had inestimable impact on my skills and career. Beyond these experiences, I have also worked as a private chef for various celebrities and their families, and as an Executive Chef for a local cold-pressed juicery and organic grab-and-go restaurant.