

Savor The Passion
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Customers rated this pro highly for professionalism, work quality, and responsiveness.
60 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Premium (high end ingredients) • Asian • Italian • American - formal • French • Nut allergies • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Dessert • Standard (basic ingredients) • Dessert • American - casual • American - formal • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Shower (baby, bridal, etc.) • 11 - 20 guests • Dinner • Standard (basic ingredients) • American - formal • Vegetarian or vegan • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Shower (baby, bridal, etc.) • 11 - 20 guests • Dinner • Cocktail hour / hors d'oeuvres • Standard (basic ingredients) • Dessert • American - formal • Italian • American - casual • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • American - formal • Italian • Meal prepared onsite • Only once • My home, venue, etc.
Christopher Martin
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We make pricing easy! We charge $300 for the first two guests. Its then $35/ additional guest for 3 courses or $55/additional guest for 5 courses. (Materials & Labor included.)
- What is your typical process for working with a new customer?
we go through a simple process with each client. 1) Consultation 2) Quote, contract and Retainer. 3) Invoice remainder. Last Chance to change menu/ guest count. 4) Day of event. Execute. Clean up. Book the next event.
- What education and/or training do you have that relates to your work?
I have 17 years of restaraunt experience under my belt. over 100,000 plates touched, nearly 25,000hours with a knife in my hand and over 45,000hrs in professional kitchens. You could say I know my way around the kitchen.