FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All pricing is transparent and customized based on the number of guests, menu complexity, and service style (plated, buffet, or family-style). My rates typically include menu planning, grocery sourcing, travel, setup, and cleanup. I occasionally offer off-peak weekday discounts or curated seasonal menus at flat rates.
- What is your typical process for working with a new customer?
First, I’ll learn about your vision — the occasion, dietary preferences, and overall vibe. From there, I curate a custom menu and walk you through the experience. Once finalized, I handle everything: shopping, prepping, cooking, and cleaning — so you can focus on enjoying the meal and your guests.
- What education and/or training do you have that relates to your work?
I trained at the Culinary Institute of America (CIA), one of the world’s premier culinary schools. I’ve also worked globally in high-end kitchens including Michelin ranked and starred and events, continuously evolving my technique and hospitality approach to deliver memorable, elevated dining experiences.