FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
A flat daily per-diem labor rate for your personal/vacation chef will be charged based on the number of guests, the location in which you desire service, style of service you wish to enjoy, and the duration of the service. Costs for additional items such as ingredients, groceries, beverages, travel, etc. will be charged at actual cost with no additional markup.
- What is your typical process for working with a new customer?
The process to book is quick and easy. First once the menu is confirmed menu and we discuss any dietary restriction, special request or allergies. a service agreement with be drafted, reviewed and sign by both parties and a 50% deposit will be needed to secure your reservation. The day of the dinner, the chef will let you know when she is on the way. Generally, the chef arrives 1 & ½ - 2 hrs before the dinner start time. All dates are first come first serve and are only booked once the contract is signed and the invoice deposit is paid.
- What education and/or training do you have that relates to your work?
I have been a chef for over 25 years working in various capacities for well known companies such as The Colonial Williamsburg Foundation, Kingsmill Resort, Marriott, Disney, Olshan Properties, Starwood, Hyatt and a few more progressing through my career and getting prepared for my next phase in culinary and nothing compares to being a personal/ Vacation chef! My major food influences would include American Regional Cuisine ( New England, Southern, Mid Atlantic, American Fusion/ International and upscale dining) and I love to be creative!