FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
each menu is discussed with the customer and the costs are variable based on the request for products and preparation time.
- What education and/or training do you have that relates to your work?
I worked in some of the best Michelin star restaurants around the world
- How did you get started doing this type of work?
being born and raised in italy, cooking is part of my culture. since I was a child I have had two great teachers, my mother and my grandmother who are great cooks