FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My fees are in tune with the industry standard. I enjoy cooking with fresh, organic, farm to table and local ingredients.
- What is your typical process for working with a new customer?
I like to speak with my new, potential client about their food preferences and if there are any allergies and dietary restrictions. I like to use the freshest, seasonal and local ingredients available.
- What education and/or training do you have that relates to your work?
I am an experienced, professional, culinary trained chef with over 25 years working within the culinary service industry. For the past 12 years I have been working as a private chef on super yachts and in private households. Prior to my private chef work I owned and operated a successful cafe and catering business for 10 years. I am experienced in cooking informal and formal cuisines, plated, buffet and family style.