FAQs
- What is your typical process for working with a new customer?
I usually do a phone consultation to get an idea of what the client is looking for, a menu is designed custom to fit their likes, dislikes, budget. I then present a quote with the entire evening laid out so nothing is left to question. We try to make it as easy as possible.
- What education and/or training do you have that relates to your work?
I'm a Le Cordon Bleu graduate from the California Culinary Academy in San Francisco, I worked at two Michelin star restaurant Graham Elliot in Chicago as well as Avenues at the Peninsula Hotel in Chicago
- How did you get started doing this type of work?
After many long years of working in restaurants I decided I wanted to be around my new growing family and got into personal chefing. It really has the best of both worlds. I still get to cook for a lot of great people and see my family.