FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our prices are flexible and based on guest count and ingredient cost. We seek to bring your dream event to life on your budget.
- What is your typical process for working with a new customer?
First, we always want to ensure that we are the best fit for your event, dinner, or friendly gathering by communicating about your expectations for the meal. Second, we work to gain an understanding of the venue and timeline to better understand what we will be working with and the space and amenities that will be available to us. Third, we plan the final menu, keeping in mind any allergies, dietary restrictions, or other specific requests from the guests. Our main goal is to create a meal that you will enjoy without your having to stress about the details.
- What education and/or training do you have that relates to your work?
Both Chef Matthew and Chef Alec graduated from the International Culinary Center Bay Area campus. The chefs combined experience working in restaurants includes: Bouchon Bistro, Commander’s Palace, Volt Restaurant, and Compère Lapin.