FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is what ever you can afford. In all honesty everyone deserves the best for their special occasion. My team and I will take your budget, ask for input and present menus that will make you happy and still be within budget. We broke the traditional Catering Model....
- What is your typical process for working with a new customer?
Email or phone call for introductions, gather information about the event, budget, and preferences for food. A week later I submit a few menu options. Call back a few days later for follow up and to secure the dates.
- What education and/or training do you have that relates to your work?
I am Traditionally trained in French Cuisine. Who's techniques I have adapted to familiar flavors and ideas. I have worked all over the Bay area including, Google Kitchens in Silicon Valley, Boutique Hotels in the heart of San Francisco, too Private dining for executives of fortune 500 companies. I have shaken hands with some of the best in our industry. With the knowledge they have passed on to me I am to use in every event for every guest