FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the type of service, guest count, and menu complexity. I offer full-service catering, drop-off pan orders, and private dining experiences at different price points. A deposit is required to secure your date, and all pricing is outlined clearly in your contract before anything is confirmed. I don’t believe in surprise fees.
- What is your typical process for working with a new customer?
We start with a consultation to discuss your event details, guest count, dietary needs, and vision. From there I send a custom proposal and menu. Once everything is confirmed and the contract is signed, I handle all the planning, shopping, and execution — so all you have to do is show up and enjoy.
- What education and/or training do you have that relates to your work?
My training is rooted in years of hands-on culinary experience across private chef work, full-service catering, and hospitality. I’ve worked in both professional kitchen and hotel environments, which shaped my standards for quality, timing, and guest experience.