FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
In-home private dinners start at $95/person ($250 minimum for two), with named packages up to the Chocolatier's Celebration at $150/person. Weddings run from $18/person for drop-off buffet to $75/person for chef-led plated service. The House Party — passed bites and stations at home — starts at $25/person, staffed. A 50% deposit reserves your date; the balance is due two weeks before your event. Weekly meal prep: $299/week for one person, or $449/week for two — 10 meals per person each week (2 a day, 5 days), service only, with groceries at cost added to the final bill each week. Pause any week — no lock-in, no contract.
- What is your typical process for working with a new customer?
It starts with a short conversation about your occasion, your table, and any dietary needs. I'll send menu options built around you — you pick your favorites, and a 50% deposit reserves the date. On the day, I shop, cook in your kitchen, serve each course, and leave the kitchen clean. For weddings, tastings are available first: $100 for two, credited in full when you book.
- What education and/or training do you have that relates to your work?
I'm a graduate of the Culinary Institute of America. My fine-dining background includes the Ritz-Carlton in Naples, Aureole in Las Vegas, and Il Bottaccio in Tuscany, where I lived and cooked for three years. I also trained as a chocolatier at Ghyslain Chocolatier — chocolate desserts are my signature finish.