FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on the menu, guest count, and level of service. I typically structure pricing into food cost and chef service (labor), with clear, transparent breakdowns. A deposit is required to secure the date, with the remaining balance due prior to or on the day of the event. I focus on sourcing high-quality ingredients and delivering a professional, restaurant-level experience, ensuring excellent value for every client. And I don’t have it any other hiding fee I don’t charge for delivery fee. My price is very affordable.
- What is your typical process for working with a new customer?
I start with a consultation to understand the client’s needs, preferences, dietary restrictions, and event details. Then I create a customized menu and pricing proposal. Once approved, I handle sourcing, prep, and execution. On the day of the event, I manage everything from setup to service to cleanup, ensuring a smooth and high-end experience for the client.
- What education and/or training do you have that relates to your work?
My training comes from years of hands-on experience in top New York kitchens, including Michelin-starred environments. I’ve held leadership roles such as Executive Chef, Chef de Cuisine, and Executive Sous Chef, where I managed large teams, controlled food cost, and maintained high culinary standards. I also follow strict food safety and sanitation practices and continuously refine my skills through real-world experience and menu development.