FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is structured as a straightforward, all-inclusive per-person rate. Every quote covers full menu planning, ingredient sourcing, on-site cooking and service, platters, custom printed menus, and complete kitchen cleanup. There are no surprise grocery bills, travel add-ons, or hidden service fees. Final pricing simply depends on your guest count, service format, and menu selections.
- What is your typical process for working with a new customer?
The process is straightforward: once we confirm your date, guest count, location, and any dietary restrictions, I present my most popular dining formats, or we create something custom-tailored for your event. I clearly lay out what my service entails and what is required of the host. On event day, I arrive fully prepped, execute the meal, and leave your kitchen completely clean, letting you relax and enjoy the night.
- What education and/or training do you have that relates to your work?
I hold a Bachelor's Degree in Culinary Arts from Johnson & Wales University and bring two decades of professional cooking experience, including years working in top restaurant kitchens across Boston, Providence, and Chicago.