FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge per person ONLY. The only additional fee we have is a labor charge for larger events (a sous chef/server etc.). This is a flat fee for the extra help needed to make amazing food...and then clean it up :)
- What is your typical process for working with a new customer?
Simple! We send you a work order form that only takes two minutes to fill out. We then take that info and quote you a price! This process typically takes less than 24 hours. Need it faster than that? Just ask!
- What education and/or training do you have that relates to your work?
Our executive chef, Damien Eftekhar boasts an associates degree in culinary arts from Kendall College (one of the top 5 culinary schools in the U.S.) and a bachelor's degree in business management from the University of Phoenix. He has worked in fine restaurants across the Chicagoland; including the famed "Le Titi de Paris" where he learned the secrets of French cooking. He also worked at Evanston's "Campagnola", famed for its superb country Italian fare as well as being one of the earliest pioneers of farm-to-fork dining. Most recently, Damien was the Executive Chef of Research and Development for Harvest Food Group and Path of Life Brands where he was the lead product developer. He created frozen products that can be found on the shelves of Costco, Trader Joes, Target and many other national brands. Previous to that he managed culinary for Kraft Food Group. Prior to that, he was the corporate chef for The Pampered Chef!