|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
Mange La Vie
About this pro
NAApr 15, 2018Verified
Kirk and staff were amazing! The food was delicious. They were prompt and reliable. Presentation was perfect. I was overall very pleased! They attended to every detail and honored all of my requests without hesitation.Mar 31, 2017VerifiedLindsey W.'s reply
It was great working with you Sabeena, and helping to make Joe's day special was amazing. Looking forward to working with you in the future.
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- What should the customer know about your pricing (e.g., discounts, fees)?No there is no "standard" pricing as each event is fully customizable in every detail. We work with the budget you have in mind to create and exceed your expectations.
- What is your typical process for working with a new customer?Its very simple. The first thing is to get as much information to understand exactly what the client is looking for. After which with continuous communication and collaboration, a menu will be developed to fit your exact needs, budget, and vision. During this time any additional service need such as servers or bartenders, specialty services can be recommend or requested. At the end the price is quoted.
- What education and/or training do you have that relates to your work?Ive attended George Brown culinary school (Toronto, Canada) and Le Cordon Bleu (Chicago) two of the top culinary schools in north america where I obtained my degree in Culinary Arts. My entire culinary team and I stay up with the trends by reading, testing, and working continuously in the best restaurants because our clients deserve the best.