It’s free, with no obligation to book
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Customers rated this pro highly for professionalism, work quality, and punctuality.
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- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is customized to the clients budget, needs and tastes. Since I don't carry a inventory of ingredients like a restaurant or catering hall, I prefer not offering a typical menu package. Its a very personalized service. However, usually for smaller parties and dinners, the per person food budget includes menu consultation, cost of ingredients/food shopping, personal chef cooking and kitchen cleanup. It typically doesn't include a server or bartender. For parties of 6 or more I recommend a server, unless its a buffet or the client prefers to be more hands on with table set up, pouring beverage and table service.
- What is your typical process for working with a new customer?
As a personal chef, before I offer menu suggestions, I prefer to learn as much about my new customers (especially the guest or guests of honor) and their food preferences and cuisine interests and those of their invited guests. Its always helpful to gather in advance their likes, dislikes, allergies, preferred flavor profiles (i.e. spicy, mild, Asian, Mediterranean, Latin American, Middle Eastern, European, American, Italian, French). It also helps to know what they enjoy eating most (i.e seafood, beef, poultry, game, pork, lamb, vegetables etc..
- What education and/or training do you have that relates to your work?
I’m a graduate with honors from CIA in Hyde Park, NY. I’m also serve safe certified.