Credentials

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?
  -I add a travel fee from $35-75 based on distance from my base, in Baltimore, MD. -My service includes the option for wine pairings or cocktails based on your personal menu, which will be significantly better than in a restaurant since I can charge less for a better product. -the larger your party, the less the cost for better food since I can buy quality ingredients in bulk. It is more expensive for me to buy fresh meat and produce for only 2 people versus 6 or 12. So take advantage of that fact if you have a large group of friends and splurge on the Crab with beurre fondue or the Ribeye and Mushrooms.
• What is your typical process for working with a new customer?
  Upon first contact with a new guest I explain the option to dine banquet style or by multiple courses. Banquet service involves presenting all the dishes at once so guests can take whatever they like to enjoy their dinner. Multiple course service involves many courses of composed plates served one after the other for guests to enjoy together. My service offers personalized menus so I ask guests to illustrate their ideal dinner, favorite disshes and cultural cuisines, and special dishes they consider necessary for a special meal. I usually go through 2-3 edits of the menu to make sure the dining options and budget match the guests’ desires. Once the menu is decided upon between by myself and the guest we both sign a contract, then process deposits to secure the date. My process involves a lot of communication by text, e-mail, or phone call to ensure the guest gets exactly the dining experience they desire. This way, I can exceed those expectations every time.
• What education and/or training do you have that relates to your work?
  I am a Certified Sommelier with an Associate’s degree in Culinary Arts and a Bachelor’s degree in Advanced Wine Study & Beverage Hospitality Management from the Culinary Institute of America in Hyde Park, NY. I have worked in the restaurant industry for 11 years, alongside the greatest Chefs and Sommeliers in this country. My work as a Private Chef has allowed me to explore my personal cuisine and use the best ingredients to create personalized menus for my guests. I curate dining experiences for my guests to celebrate their Anniversaries, Birthdays, Promotions, Graduations, and to enjoy life and fine food with their closest friends & family