FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I give a very fair price point for my services. It's mostly related to what's on the menu (i.e. simple fare, or something more decadent & complex), and how many people. We also give a discount for cash payment
- What is your typical process for working with a new customer?
Once contact is made, I will then give client several ideas that I can think up for their particular event based on the cuisine they are looking for. From there we will finalize the menu & make your event GREAT!
- What education and/or training do you have that relates to your work?
Having a love for fine cuisine for the last 30+ years, I've had the pleasure of being a personal chef for individuals to having a titled chef position at a fine dining establishment. I prefer the more intimate one on one with my clients so that I can be more expressive with my dishes.