FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price on a per person basis, based on the mutually determined menu. I have a minimum of $960 or $120 per person for any specific event. My meals are typically high end and my average per person is about $120-150. Also, we add a minimum 20% gratuity to all events.
- What is your typical process for working with a new customer?
I don't work from a set list of dishes. Rather, I prefer to speak with the potential client and learn about the event, their vision, special diets, likes and dislikes, budget, etc. and then we mutually design the menu.
- What education and/or training do you have that relates to your work?
I've been a really serious "Hobby Chef" for more than 50 years. I've been to cooking schools in Italy, France, Asia and throughout the US. I've eaten "in the kitchen" at Trotter's, El Bulli, and Le Beneton and I've cooked with Marc Spitz - Farallon and Gerald Hirigoyen - Piperade. I've entertained Frances Mayes - "Under the Tuscan Sun;" Cecelia Chang - "The Seventh Daughter: My Culinary Journey from Beijung to San Francisco," and numerous Bay Area Foodies. I cook every day!