FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing reflects a fully personalized experience — from custom menu development to sourcing premium ingredients and delivering top-tier hospitality. Pricing varies depending on the event size, menu complexity, and location. I offer tiered packages and optional add-ons (rentals, service staff, styling), and I’m always transparent about costs before booking. No hidden fees — just bold flavor and good vibes.
- What is your typical process for working with a new customer?
It starts with a quick conversation to understand your vision — date, location, guest count, dietary preferences, and overall vibe. From there, I create a few curated menu options. Once we align, I handle the rest: sourcing, prep, setup, execution, and cleanup. You just show up hungry.
- What education and/or training do you have that relates to your work?
I’ve trained and worked in professional kitchens across Israel, Morocco, and the U.S., holding roles from Executive Chef to Culinary Director. My experience spans intimate private dining, high-volume restaurants, and TV food production. I specialize in Mediterranean, Middle Eastern, and fusion cuisines with a modern, rebellious twist.