FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is fully customized, as each event is thoughtfully designed to reflect your vision, guest count, and overall experience. During our initial consultation, we take the time to understand your priorities, style, and investment range so we can curate a proposal that aligns seamlessly with your goals. We believe in complete transparency. Every proposal is detailed and itemized, clearly outlining menu selections, staffing, and all associated fees—so you understand exactly where your investment is allocated. While we are committed to delivering a refined, high-quality experience, we work closely with our clients to tailor menus and service styles that align with their desired budget—without compromising the integrity of the event.
- What is your typical process for working with a new customer?
Our process begins with a personalized consultation where we learn your vision, guest experience, and investment range. From there, we curate a tailored menu and event plan designed specifically for you—never a pre-set package. We guide you through each step with clear communication, refining details and managing logistics so the planning process feels seamless and enjoyable. On the day of your event, our team executes with precision and care, ensuring a polished, effortless experience from start to finish—so you can fully enjoy your guests and the moment.
- What education and/or training do you have that relates to your work?
I received my formal culinary training at the Institute of Culinary Education in New York City, where I earned diplomas in both Culinary Arts and Culinary Management. This foundation provided me with classical technique, operational knowledge, and the discipline required to execute at a high level. Prior to and following my formal training, I gained hands-on experience in both private dining and large-scale catering, including work at Chelsea Piers, where I further developed my skills in event production and service. Since launching my business in 2013, I have remained committed to continued growth and refinement. I regularly attend industry conferences—most recently in Los Angeles, California—to stay current with evolving culinary trends, presentation styles, and service standards. In addition, I draw a great deal of inspiration from travel, exploring regional cuisines and bringing back flavors, techniques, and ideas that influence my menus and overall event experience. This combination of formal training, real-world experience, and ongoing education allows me to deliver a thoughtful, elevated, and consistently high-quality culinary experience for my clients.