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Chef Joao treated my family to a week's worth of masterfully prepared sumptuous dinners for 2 summers in the Hamptons. He worked with us on the menu, accommodating special requests & dietary considerations. His creations were exquisite each & every night & his friendly manner & professionalism added to the experience. Even when the a/c went on the blink, he never complained. We were truly lucky to have him as our personal chef & cannot rave enough about him and his expertise.Feb 27, 2015
- What should the customer know about your pricing (e.g., discounts, fees)?My prices reflects a starting point of number of people served. If the numbers increase the price per person decrease without lowering the quality of ingredients of service. I feel it’s fair,
- What is your typical process for working with a new customer?At the beginning of the relationship my goal is to know as much as i can about my customer food likes and dislikes. Together we will develop an understanding what great food means on a personal level, what their needs are and develop a partnership with those clients.
- What education and/or training do you have that relates to your work?Graduated from the New York Restaurant and Culinary Institute of America “ Continuing Education Programs” Member American Culinary Federation since 1990. Worked as a Private Chef 15 year. Has been and still is A French Rest Chef in Manhasset NY. Travelled ticket form jobs to Hamptons, Palm Beach and Aspen.