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About
We are excited to have recently become part of the Greater Portland food scene. Our new restaurant, Dizzy Birds Rotisserie, has been met with tremendous enthusiasm. We are prepared to offer the same quality of food and service to our catering clients as we do restaurant customers.
With decades of experience catering events in the Greater Boston market (from simple drop-off catering to full-service catering and event planning for groups from 10-5000), we are prepared to not simply meet your expectations, but to exceed them.
Please see us on Facebook (dizzybirdsrotisserie); Instagram (@dizzybirdsrotisserie); and on the web at dizzybirdsrotisserie.com
Overview
Background checked
15 employees
8 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Apple Pay, Cash, Check, and Credit card.
Customers rated this pro highly for professionalism, work quality, and value.
5.0
3 reviews
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Mike H.
Feb 10, 2016
Having worked for Tom on several catering jobs I can testify to the fact that he simply cooks absolutely delicious food. Whether for a dinner party for eight or a wedding reception for over 100, his organizational and culinary skills combine to produce results that impress everyone. It is a joy not only to work for him, but also to eat his cooking.
Debbie M.
Jul 3, 2019
Tom did loads of catering for us last summer. The food was all excellent and varied. He was always on time and professional. I would highly recommend him.
Trevor W.
Jul 8, 2019
Dizzy was great! Very professional group and looking forward to using at our next event. All the food was fantastic as well.
Credentials
Background Check
Tom Peacock
FAQs
What is your typical process for working with a new customer?
1. Initially, a detailed conversation where we share ideas on menu, service style, venue, and other important details.
2. A draft proposal submitted.
3. Draft proposal discussed. Changes made and re-submitted.
4. A signed contract and a 25% deposit is made; securing the date and time.
5. Ongoing collaboration to refine the experience.
6. Execution, service, clean up finishes everything up!
What education and/or training do you have that relates to your work?
Paul Smith's College - Hotel-Restaurant Management degree.
Executive Chef - Harvard Law School. Executive Chef - Radisson Hotels. General Manager - Creative Gourmet Full Service Catering. Food Service Director - Dana-Farber Cancer Institute. Food Service Director - State Street Corporation. Private/Personal Chef and Caterer.
What advice would you give a customer looking to hire a provider in your area of work?
