Chef Justin White
Responds within a day
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
, , , , , , , , , ,
, , , , , , , ,
Customers rated this pro highly for work quality, professionalism, and responsiveness.
Read reviews that mention:
- What should the customer know about your pricing (e.g., discounts, fees)?
I prefer to work at a higher price point (one hundred dollars per person and up), so that I can provide the very best ingredients from local purveyors.
- 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.