FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is typically charged on a per person basis based on menu selection and the number of guests.
- What is your typical process for working with a new customer?
After a brief phone conversation to understand the scope we then provide client with custom menu and a quote.
- What education and/or training do you have that relates to your work?
Executive Chef Luke Houghton began his culinary career at age 16 while attending high school; while capitalizing on opportunities to spend time throughout Europe. After spending 2 years as a baker in Skaneateles, Luke began a 5 year stint as Executive Sous Chef at Skaneateles’ 4-star, 4-diamond rated Mirbeau Inn and Spa in 1999. He then joined the Savannah Dhu Culinary Team in 2004 and helped make significant efforts in upgrading the quality of the fare and overall dining experience. Luke directed the experiment station at Savannah Dhu which included cheese making, gardening (which included aquaponics), sausage making, canning, food photography and website design. He also handled meat processing, butchering and preserving. Luke has now created Pure Catering and Events, which specializes in the planning, managing and operating of high quality events throughout Central New York and the Finger Lakes Region. He also provided consulting services as Chef for Anyela’s Vineyards and White Birch VineyardsTasting Room in Skaneateles, where he has developed sprawling vegetable gardens, food and wine pairings, and a full service event venue. In 2013, Chef Luke Houghton also acted as the Executive Chef for the Beauvine Chophouse & Wine bar, building the entire operation from its construction in 2011 until its opening in August of 2013.