- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on wants. I do not cut corners. If you are looking for cheap food I’m not your guy. If you are willing to come up a tad in price I will make your event memorable.
- What is your typical process for working with a new customer?
Once the guest decides to use me. We work together to come up with a menu and event that they want. Then it’s on me to make sure we exceed expectations
- What education and/or training do you have that relates to your work?
I went to culinary school in Boston. I’ve worked for Morton’s Steakhouse, The Capital Grille and Wolfgang Puck