Chef Buscemi's Events

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1 employee

1 year in business

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About

I am a professional chef with over 13 years of experience in high-end restaurants in the Jersey Shore, Chicago, and Brooklyn. I have managed kitchens such as The Publican, Publican Quality Catering, Roberta's (Bushwick), Pascal and Sabine & The Grand Tavern. I am focused on sourcing locally, cooking from the heart, and making great tasting meals with intention and attention to detail I have a Neapolitan-style pizza pop-up that I run public events with in the spring and summer months called Strictly Saucers. We source quality ingredients locally to showcase the abundance New Jersey and surrounding areas have to offer

Business hours

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Payment methods

This pro accepts payments via Cash, Check, PayPal, and Venmo.

Services offered

Event type

Additional food/drink

Cuisine types

American - casual

American - formal

Italian

Southern

Projects and media

Reviews

Customers rated this pro highly for professionalism, work quality, and value.

Exceptional 5.0

14 reviews

5

100%

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Read reviews that mention:

Sieger B.

Dec 1, 2025

Chef Buscemi was great to communicate with and was very professional while cooking and serving us. Love that we have such talent close to home! Can't wait for our next dinner.

Joe C.

Nov 13, 2025

Diane H.

Nov 13, 2025

Mike uses his skills in making the most delicious dishes. Mike is such an accomplished chef. When I tasted his dishes, the flavors are sensational. Mike is talented and his presentation is flawless. I cannot wait to have Mike cook for us again and cater our parties.

John S.

Nov 13, 2025

Chef Buscemi is one of the absolute best I have ever been around. His care in his work and dedication to his craft is something that stands out above anyone else. He is a true artisan who is capable of doing anything he tries and succeeds every time.

Kristen D.

Nov 14, 2025

Michael was such a joy to work for & with! He always brought the energy & joy to work. He made every employee work better because the standard he held for himself & us. His professionalism & value to a place doesn’t go unnoticed. He is a pleasure & I am glad I got the chance to work for him.

Credentials

Background Check

Michael Buscemi

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
All event pricing is built out based on your needs and requirements. Premium ingredients require premium pricing. Market pricing may require negotiotiation dependant on the season and/or availability
What is your typical process for working with a new customer?
The first step of
What education and/or training do you have that relates to your work?
I have received a degree in Culinary Arts from Brookdale Education Center in New Jersey. I have worked my way up through restaurants in the Jersey Shore, Chicago and Brooklyn. I have a strong understanding of hospitality in many facets of the industry from fine dining to catering and banquet cookery.