FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price out our services on a per person basis. This takes into account the food, and additional services such as linens, rentals and staff.
- What is your typical process for working with a new customer?
Gathering all event details, putting together a bid, final contract, deposits and guest counts, final event completion.
- What education and/or training do you have that relates to your work?
Over 25 years as an Executive Chef working for myself and other national brands, has allowed me to work hand in hand with all of those clients on a daily basis to prepare me for every detail of your personal event..