|Sunday||4:00 a.m. to 12:00 a.m.|
|Monday||4:00 a.m. to 12:00 a.m.|
|Tuesday||4:00 a.m. to 12:00 a.m.|
|Wednesday||4:00 a.m. to 12:00 a.m.|
|Thursday||4:00 a.m. to 12:00 a.m.|
|Friday||4:00 a.m. to 12:00 a.m.|
|Saturday||4:00 a.m. to 12:00 a.m.|
Luxury Cuisine Life
About this pro
Shaun communicated well, very professional and food was delicious for our drop off service. I couldn’t have been happier and would highly recommend hiring her for any event!Aug 6, 2018Verified
Shaun was very professional - the food and presentation were both excellent - the evening was a big success and Shaun and was a critical part of that. I would definitely work with her again.Jun 20, 2018Verified
Exceeded my expectations and really did amazing, delicious food for our group of 22 people. Thank you!Sep 9, 2015VerifiedShauniece P.'s reply
Thank You Judy, it was my pleasure.
Every single dishes was just delicious! Thank's so much for making my husband's surprise party memorable Chef Perrin. She took time to work with my budget and really came through for us last minute.Sep 1, 2015VerifiedShauniece P.'s reply
Thank You! It was a pleasure serving you and your guest.
AMAZING!!! From the first phone call, Chef Perrin was a dream to work with. We had a small dinner party of 10 people. She was able to meet our dietary requirements and delivered a spectacular meal. My favorite was her Blueberry Port Glazed Duck Legs. Just a delightful experience. I highly recommend her if your looking for a personal chef.Jul 14, 2015VerifiedShauniece P.'s reply
Thank You!, I had a great time playing with the menu. I'm glad your guest enjoyed everything.
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Pricing varies and I am always open to discuss whatever budget you have in mind. There is always a menu to fit everyone's budget.
- What is your typical process for working with a new customer?I prefer to skype or have a conversation over the phone to discuss in full the event and your vision. We will discuss your hopes and dreams for the perfect event and discuss how the menu will tie in to fit the theme.
- What education and/or training do you have that relates to your work?I began my Culinary journey in high school where I cooked in a few of New York's finest restaurants for credits. From then I was hooked and went on to study at Johnson and Wales University. I studied both Culinary Arts and Baking and Pastry so I truly enjoy and rock at both. I have cooked in retreats, fine dining, and even volunteering my time with City Harvest teaching healthy cooking classes.