- What should the customer know about your pricing (e.g., discounts, fees)?
My level of flavor composition and plate presentation mixed with my love for hospitality far exceeds my pricing.
- What is your typical process for working with a new customer?
I offer an in depth consultation with my clients. We discuss desires and dreams about your event. I then customize a menu proposal and wait on approval.
- What education and/or training do you have that relates to your work?
I am a classically trained culinary graduate. I have opened many restaurants, ran corporate hotels, worked on yachts and estates.