- What should the customer know about your pricing (e.g., discounts, fees)?
I prefer to work at a higher price point (two hundred dollars per person and up), so that I can provide the very best ingredients from local purveyors and create an unforgettable meal.
- What is your typical process for working with a new customer?
I enjoy providing several options during my initial consultation with a new customer, centering on the dishes and ingredients that they love most. I also look forward to personalizing each event to make it truly special for my customers.
- What education and/or training do you have that relates to your work?
I attended college at the Culinary Institute of America, and have worked at numerous fine-dining establishments. I was also the chef of Thomas Keller's Bouchon Bistro when it received it's Michelin star.