What should the customer know about your pricing (e.g., discounts, fees)?
We try to customize every job to fit the needs, expectations and budget of the client.
What is your typical process for working with a new customer?
We work with the client to create a menu of delicious food, appropriate to the occasion, and based on fresh, seasonal, local ingredients.
What education and/or training do you have that relates to your work?
Brandon is a trained Chef, holding a degree in Culinary Arts, with over 20 years of professional experience.
Jennifer is a Professional Restaurant Manager with over 20 years of experience.
Together we own and operate Elysian Seafood and Splendid Pig in New Orleans.
How did you get started doing this type of work?
Jen and I have been in Professional Foodservice for our entire careers. We wouldn't know how to do anything else.
What types of customers have you worked with?
We have worked with both small and large groups, small families, big companies and everyone in-between.
What advice would you give a customer looking to hire a provider in your area of work?
Look for someone with lots of experience in the field and someone that has a history of happy clients. Unprofessionalism can quickly ruin any event or special occasion.