FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the level of personalization, expertise, and attention to detail that goes into every experience. From menu development and ingredient sourcing to preparation and service, every event is thoughtfully crafted and executed by me personally. With over a decade of professional culinary experience, my goal is to provide exceptional value through quality, hospitality, and consistency. I understand that every client and occasion is unique, and I'm always open to discussing options that make sense for both of us. I enjoy building lasting relationships with my clients and offer flexible solutions for recurring services, private dinners, meal preparation, and cooking lessons.
- What is your typical process for working with a new customer?
My process begins with a conversation. I like to schedule a phone call or consultation to learn more about you, your goals, your experience level, and what you're hoping to get out of our time together. Whether you're looking to improve your cooking skills, gain confidence in the kitchen, learn specific techniques, prepare meals for your family, or simply enjoy a unique culinary experience, I want to understand what success looks like for you. From there, I'll create a customized plan tailored to your needs and interests. During our sessions, I focus on building a strong foundation of cooking knowledge while keeping the experience engaging, approachable, and enjoyable. My goal is not only to teach recipes, but to help you develop the confidence and skills to cook with creativity and independence long after our time together. Every client is different, and I take pride in creating a comfortable, supportive environment where questions are encouraged and learning feels natural. Whether it's a one-time experience or an ongoing journey, I aim to make each session both educational and memorable.
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu in Miramar, Florida in 2017, and have been working in professional kitchens ever since. Over the years, I’ve had the opportunity to work in a wide range of restaurant environments, from high-volume kitchens to refined, high-end establishments. I’ve also been involved in the opening of multiple restaurants across different cuisines, which has given me a strong understanding of both technique and execution in real-world kitchen settings. Throughout my career, I’ve had the privilege of working in highly regarded restaurants, including Michelin-recognized kitchens, where I was able to refine my skills, discipline, and attention to detail. I now bring that experience into my teaching and private chef work, translating professional techniques into practical, approachable lessons that help clients build confidence and elevate their cooking at home.