- What should the customer know about your pricing (e.g., discounts, fees)?
Willing to work with client to fit budget needs.
- What education and/or training do you have that relates to your work?
Over 20 years of restaurant/hotel experience. Most recently held Executive Chef for Marriott International.
- How did you get started doing this type of work?
Father was Chef and Restaurateur, started working for him at very young age.