Chef Tom Pace
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
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Wedding and Event Catering
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are quoted per guest and will contain no surprises. I have a full time server who is included in the quote and there are no travel fees, surcharges or built-in gratuities. I have always regarded tips for what they are - additional compensation at the host's discretion for a job well done.
- What is your typical process for working with a new customer?
Establish communication via phone or email. Discuss client preferences and special needs. Then conduct a site visit if needed.
- What education and/or training do you have that relates to your work?
While I did complete culinary training in Napa, Ca, I consider most of skills to have been developed in my own kitchen over the years, beginning in my teens. In my business career I honed skills in marketing, client relations, communications and professionalism which translate well to a credible, reliable catering business.