FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is usually per person and will include food in my quote.
- What is your typical process for working with a new customer?
I typically try to arrange a phone consultation to see the needs, and wants, for the client. After we establish some ideas for their event I will email a menu to the customer so we can customize the menu for their event.
- How did you get started doing this type of work?
I started working in restaurants as a teenager by washing dishes. I quickly worked up to prep cook and grew from there. Realizing I had a huge passion for food I set a goal to some day be an Executive Chef. That goal was reached and I had the chance to lead some very high end restaurants. I later decided to pursue private cheffing so I could have a more personal connection with my clients.