FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price each event based on the menus we create with the customers. If you have a specific budget then we ask that you let us know early on so we can bring you the most bang for your buck when we are planning.
- What is your typical process for working with a new customer?
We like to use a few tried and true questions to get to know the client and make a menu bespoke to their event instead of giving you a list of things to pick off of and ask you to fit into our mold. We want to mix our skill with your wildest dreams to make a unique and amazing event.
- What education and/or training do you have that relates to your work?
Our chef has degrees in international cuisine, restaurant management, and certificates in sommelier from the Court of Sommeliers and the WSET. They have Harvard management training under their belt and decades of experience in fine dining and event management. Our head chef opened the Chase Center with the Warriors in SF and worked with Apple opening cafes in Cupertino, including the mile round "Spaceship" main campus. Restaurant credits include best new restaurants in America from Esquire, Top 5 private venues on the East coast, top 25 steakhouses in America, and have cooked at the James Beard House in NYC.