FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing typically starts at $175 per person for private chef services booked on Thumbtack. That base covers menu design, ingredient sourcing, on-site cooking, servers, plating, and full cleanup. Because every event is unique, I tailor the price according to number of courses, dietary restrictions, travel distance, special requests, and guest count. I require a secure deposit at booking to reserve your date. There are no hidden fees — I believe in full transparency. Occasionally I offer discounts for repeat clients, weekday events, or off-peak bookings (depending on schedule). If you prefer a “menu around a budget” (for example, “I’d like to spend $X per person max”), I’m happy to work within that and suggest adjustments
- What is your typical process for working with a new customer?
Inquiry & Consultation You reach out. I’ll respond quickly to learn your event date, location, guest count, dietary needs, and food preferences. Menu Proposal & Refinement I send you sample menus and ingredient ideas. We review and refine together until it feels perfect for you. Booking & Deposit Once you approve, you secure your date with a deposit. Ingredient Sourcing & Prep Closer to the date, I source the freshest, seasonal ingredients from trusted local markets, butchers, and fish mongers. On-site Execution On the event day, I arrive 3–4 hours early to prep, cook, and time each course. I pace the evening so your guests enjoy a seamless flow. Service & Engagement I serve the courses, walk you (and guests) through plates if you'd like, and ensure you’re comfortable and confident in the experience. Clean-up & Departure I leave the kitchen spotless. Seriously, I do. I treat your space with respect. Afterward, I follow up to hear feedback and make sure everything was perfect.
- What education and/or training do you have that relates to your work?
I’ve spent many years working in restaurants and the fine dining world. I’ve immersed myself in seasonal cooking, ingredient sourcing, plating, pastry work, and modern technique as well. Beyond formal schooling, Auguste Escoffier School of Culinary Arts, I’ve learned by working with other chefs, testing recipes, traveling, and pushing myself in kitchens. Also, my personal passion for running ultra-distances (for instance, I ran 351 miles from Lake George to Montauk to raise awareness for Mental Health) speaks to my discipline, endurance, and mental grit, qualities I bring into every kitchen.