When do you need the personal chef?
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Introduction: I have over 16 years of experience working as a chef. I started cooking in the Venetian Palazzo in Las Vegas and then in New Orleans. We do catering events ranging from 25 - 75 people in our venue located in NE Minneapolis. We specialize in bachelor/bachelorette parties, private dinner parties, birthdays, and other catering events up to 75 people. We also offer drop off catering with a 3 day notice. Additionally, we are known for our 5 course dinners once a month under "The Underground Kitchen & Events", which are always fun and can seat up to 24 people. We can do cooking classes and corporate events of all types with multiple venues to accommodate your party. Thank you for giving me a chance to make any of your festivities/events a success. Let us do all of the hard work for you! For upcoming events check us out on tock .com Thank you!
Dinner & Belly Dancing Show
Mardi Gras 5 Course Dinner
Photos and Videos
American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
- What should the customer know about your pricing (e.g., discounts, fees)?On average we do parties from $55 a head up to $150 per head and it all depends of what menu you want to offer your guests. This may include: Buffet stations, plated or family style serving. We also work within your budget to make sure we can plan an amazing event together. We offer drop off catering or pick up for your convenience and we are located withing 10 minutes of downtown Minneapolis. We are able to drop off to most parts of Minneapolis and some surrounding areas.
- What is your typical process for working with a new customer?When putting together a dinner or small event, I'd like to meet with the client to book the party and come up with a menu that satisfies their needs. They can also choose from our catering menu which we can send via email on a pdf file. We'll be working closely with you or your event planner to make sure your event is a success.
- What education and/or training do you have that relates to your work?6 year banquets chef in the Venetian Palazzo in Las Vegas. I worked under Master French Chef, Olivier Dubreil. I worked for numerous James Beard Award restaurants in New Orleans such as Cochon Butcher, Commanders Palace, Emeril's Nola Restaurant & I was the Chef of Baru Bistro & Latin Caribbean Tapas. I have 16 years of experience.