It’s free with no obligation to hire
Hired 3 times
3 years in business
Cash, Credit card, Paypal
Photos and Videos
21 photos and 2 videos
Birthday or anniversary party
American - casual,
American - formal,
Mexican or Latin American,
American - Southern,
Mediterranean or Middle Eastern,
Chef Savur made our event so special. His attention to detail was appreciated and his passion for what he does was obvious. It was an incredible culinary experience.Jan 10, 2018VerifiedChef Savur's reply
Thanks Matt. It was a blast!
Chef came and made dinner (on short notice and then accommodated me rescheduling) for my husband and I on our anniversary as we couldn't go out due to having a brand new baby in the house. The dinner was delicious and chef easily accommodated my vegetarian diet along with my husband's regular diet. We wound up having a lot of leftovers and they are just as delicious as they were yesterday!Jul 18, 2018
We had a beautiful, intimate, fun, amazingly delicious meal at home with two friends that were in town visiting from Dallas. It was a perfect experience!Jan 17, 2018Chef Savur's reply
Lori, it was a fun event! Thank you for your kind words.
- What should the customer know about your pricing (e.g., discounts, fees)?My price varies from event to event. I create a one-of-a-kind menu for each event that I cater so that the guest's needs, dietary restrictions, allergies, and favorites are all taken into account. The final menu's price will also be impacted by the following factors: Quality of ingredients. Buffet, cocktail party or coursed out meal. Staffing needs. Equipment needs (silverware, plates, linens, tables, etc...) Lastly, pricing does not include tax or gratuity.
- What is your typical process for working with a new customer?I prefer to talk to the guest as soon as possible to discuss the guests likes, dislikes, allergies, and dietary restrictions. I also try to work with the guest's vision of the event...not mine. Only then will I come up with a menu that is specific to the event and the guests needs. The idea is to collaborate with the guest rather than have them choose from a tired set of over-used menu items. Seasonality and creativity are paramount when devising a menu proposal and working with the host of the party. Once a menu and the price is hammered out, the guest will receive an invoice. This invoice will outline all the details for the event, including any staffing needs or extras that may be requested by the guest. The guest is required to pay a deposit equal to 50% of the cost. (Gratuity is not included and is wholly up to the guest) I am in constant contact with the guest to stay abreast of any changes. I will require use of the guests kitchen. (Do not worry...we leave the kitchen spotless!) I arrive at the the guest's home 2 and a half hours before the event to set up and begin cooking. I only leave after all the food is served, the kitchen is clean, and the guest is happy!
- What education and/or training do you have that relates to your work?Attended Cornell's School of Hospitality Administration in 1995. Graduated for the Culinary Institute of America in 2001. Written up twice in the Los Angeles Times in 2005. Serve Safe Certified Worked at the following establishments: Four Seasons-Beverly Hills, CA (Chef and Restaurant Manager) RaSa Catering-Los Angeles, CA (Chef and Owner) Frita Batidos-Ann Arbor, MI (Asst General Manager) Mani Osteria and Isalita Cantina-Ann Arbor, MI (General Manager)