FAQs
- How did you get started doing this type of work?
I began in a high volume restaurant where I learned to hustle and produce on a large fast paced scale. I knew there was more to it than that so I began working in smaller seat steakhouses and made my way into cuisine where I found my niche.
- What advice would you give a customer looking to hire a provider in your area of work?
Give the little guy a chance! We might just surprise you