FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Catering prices are competitive to the market. There are three different prices and menu plans to ensure ease of ordering. There is a charge for delivery. As a private chef, I charge according to the number of people and the type of menu they have chosen
- What is your typical process for working with a new customer?
My process begins with a personal consultation to learn about your vision for the experience. We'll discuss the occasion, number of guests, cooking interests and skill levels, favorite foods, dietary considerations, and the type of culinary experience you would like to create. From there, I design a personalized, hands-on culinary experience tailored specifically to you and your guests. Together, we'll select a menu and finalize the details, including the date, location, experience format, and pricing. Before your experience, I coordinate the necessary planning to ensure everything is thoughtfully prepared. During the event, I provide professional culinary instruction and guide you and your guests through each step of preparing a memorable meal in the comfort of your own home. My goal is to provide more than just a cooking lesson. Each premium culinary experience is designed to be interactive, educational, enjoyable, and personalized—creating delicious food, lasting memories, and the confidence to recreate what you've learned long after the experience has ended.
- What education and/or training do you have that relates to your work?
I began my culinary career with training at the University of Hawaii Maui College culminating with my 30+ yrs of experience in the food industry including teaching the culinary arts and actually working in the industry such as hotels and restaurants. My teaching segment includes Le Cordon Bleu School of Culinary Arts in Seattle, The Chefs Academy in Raleigh, NC, The University of Hawaii Maui College and the Culinary at Eva's Village in NJ. My industry experience includes independent restaurants and resort hotels including the Four Seasons Resort, Hotel Intercontinental Resorts, Embassy Suites Resort and the International Renaissance Hotels. I'm just recently retired as the Executive Chef at The Forest At Duke, a Continuing Care Retirement Community. Recently, I was the Executive Chef at Searstone Retirement Community in Cary, North Carolina and now the Resident Chef at Sur La Table in Raleigh.