FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing for services depends on what the customer requests. Generally we ask our customers what their budget is and try to offer selections that can accommodate their needs.
- What is your typical process for working with a new customer?
New customers are always asked to provide as much information as possible regarding their expectations, likes, and dislikes. From there we make our recommendations for menu choices, and work with the customer to fine-tune their selected dishes. Our goal is to provide a service that fits their needs and budget, and getting this information from our guests makes it easier to reach it.
- What education and/or training do you have that relates to your work?
Two Chefs Are Better Than One brings a combined 15 years of industry experience, working in professional kitchens in hotels and restaurants. Both Nunzio and Patty are classically trained chefs. Nunzio spent the majority of his career in various kitchens in Italy before moving to the United States. Patty received her training in Pastry and Baking at the Institute of Culinary Education in New York City, before moving to Italy for 3 years for further training and development. Both chefs met in Italy and have been working together since 2009.