FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based per person and depends on your menu choices, style of service (family-style, buffet, or plated), and any special requests. I source local, organic, and season ingredients whenever possible. Travel within 50 miles is included, with additional fees only for longer distances.
- What is your typical process for working with a new customer?
Start by sharing a few details about your event. From there, we’ll connect to discuss your vision, date/time, guest count, available kitchen facilities, and any special requests. I’ll then create a custom proposal and guide you through each step of the process. The sample menu is simply a starting point of what I can offer. I'd love to collaborate to tailor the dishes, number of courses, and overall experience so it perfectly reflects your vision. There’s no pressure to finalize the menu or guest count until a week before your event. A 50% deposit secures your date, and final pricing will be based on your confirmed choices.
- What education and/or training do you have that relates to your work?
My background is a blend of science, land stewardship, and food. I hold degrees in Biology and Environmental Studies from UC San Diego and spent years working as an Environmental Health Specialist, botanist, and environmental planner across Nevada. Through that work, I developed a deep respect for seasonal food systems, food safety, and the landscapes that sustain us. Cooking has always been my constant. From preparing meals on backpacking trips and foraging wild foods to supporting friends through difficult times in their lives, food has been how I show care and find grounding. Eventually, I followed that calling more fully by enrolling in Truckee Meadows Community College’s Culinary Arts program and committing to cooking as my life’s work. That journey led me to Big Sur, where I worked as chef at the renowned Sierra Mar restaurant. There, I learned an approach to cooking that values simplicity, quality, and restraint, allowing beautiful ingredients to speak for themselves. I am grateful to bring that ethos back to the Sierra region, where the land continues to inspire how and why I cook. Peak Season Eats was born from a desire to nourish others while honoring the seasons, supporting local farmers, and creating meals that feel personal and meaningful. My goal is to meet people where they are, respect their food choices, and create experiences that leave them feeling relaxed, cared for, and connected.