FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is subjective to ingredients, preparation needs and presentation requests. Please reach out for a specialized quotes based on your needs.
- What is your typical process for working with a new customer?
I offer a free 15-minute consultation to discuss your vision and ensure I can meet your needs within an allocated budget.
- What education and/or training do you have that relates to your work?
I am a professionally trained chef with 19 years of experience cooking across the United States. By the age of 22, I earned the role of Sous Chef, and advanced to Executive Chef by 26. Over the past decade in Denver, I’ve led dynamic culinary teams, including my tenure as Executive Chef at Ophelia’s Electric Soapbox. My culinary foundation is rooted in classic French technique, complemented by a deep appreciation for Italian, Mediterranean, and Low Country cuisines. I also bring a creative edge shaped by Global Street Food and modern Gastro Americana influences inspired by travel and honed at home. As a private chef, I focus on creating thoughtful, ingredient-driven menus that balance comfort, sophistication, and a sense of place—delivering restaurant-quality experiences in the intimacy of your home. Chef Matt