FAQs
- What is your typical process for working with a new customer?
How our typical process works when working with new clients is our chef likes to speak to the client directly. Chef Almodovar likes to find out what the clients wish list is. Likes, Don't Likes, the must haves! She likes to get inside the clients mind and make there vision a reality. She typically asks if there are any allergies. If you want the food truck experience, corporate catering, boxed lunches, buffet, stations, tapas, drop off, etc. The budget is usually discussed and the chef starts to create the clients own customized menu.
- What education and/or training do you have that relates to your work?
Chef Robyn Almodovar has over 21 years in the hospitality industry and started at the age of 15 by working at a bakery in Staten Island, NY. She graduated from Le Cordon Bleu in Atlanta, Ga in 2006. Almodovar has worked at The Forge in Miami, Devitos on South Beach, Executive Sous Chef at The Royal Palm Hotel before starting her own company in 2010. Almodovar is also a freelance yacht chef on M/V 145' and up
- What types of customers have you worked with?
We have catered for The Ugly Betty Production, Timberland, Fred Savage, Javier Posa, Pricella Angel, Chiquinquira Delgado, Horacio Villalobos, Lili Estefan, Henry Santos, Alicia Machado and many more