|Sunday||8:00 a.m. to 11:00 p.m.|
|Monday||8:00 a.m. to 11:00 p.m.|
|Tuesday||8:00 a.m. to 11:00 p.m.|
|Wednesday||8:00 a.m. to 11:00 p.m.|
|Thursday||8:00 a.m. to 11:00 p.m.|
|Friday||8:00 a.m. to 11:00 p.m.|
|Saturday||8:00 a.m. to 11:00 p.m.|
NY Catering Service
About this pro
We were very pleased with the evening. From the variety of the hors d’oeuvres to the “pasta show” to the service and quality of all the food, we couldn’t have been more pleased. We thought the number of helpers was very appropriate and we were extremely impressed with the bartender's ability to bartend, serve hors d’oeuvres, take responsibility for the table – and all graciously and with a smile. What a difference that makes at a party! NY Catering was a pleasure to deal with!May 22, 2018VerifiedChris N.'s reply
Susan, thank you so much for your kind words. It was an absolute pleasure serving you and your guests. I look forward to working with you again in the future!!
I honestly dont know where to start . This was my first time doing this . I was extremely nervous. Chef Chris and his staff is honestly everything you need for ANY event. We didn't have enough plates, utensils and God knows what else we didn't have . Let me just tell you he delivered. He made the enviroment more . He's a total package . Definitely doing this again. First time doing this ? Want to make a good impression? Call chef chris ! He will deliver !!!.Apr 30, 2018VerifiedChris N.'s reply
Jonathan, thank you so much for your kind review. It was such a pleasure cooking for you and your awesome family. My staff and I had a blast, and we are so happy you did as well :) We can't wait for the next one!!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I take pride in customizing my pricing for each experience I provide.
- What is your typical process for working with a new customer?Customizing each menu and experience for my client and their needs, going above and beyond creating a unique experience that surpasses their expectations.
- What education and/or training do you have that relates to your work?I graduated from the French Culinary Institute (Now called the International Culinary Center)