|Sunday||8:00 a.m. to 10:00 p.m.|
|Monday||8:00 a.m. to 10:00 p.m.|
|Tuesday||8:00 a.m. to 10:00 p.m.|
|Wednesday||8:00 a.m. to 10:00 p.m.|
|Thursday||8:00 a.m. to 10:00 p.m.|
|Friday||8:00 a.m. to 10:00 p.m.|
|Saturday||8:00 a.m. to 10:00 p.m.|
About this pro
All of the food was wonderful. Highly recommend.May 28, 2018Verified
Chef Wendy was amazing! Once I posted on Thumbtack she responded with a quote and suggested that we talk on the phone so that she could give a more accurate quote and discus in details our needs. She was excellent to work with and her food was delicious!Feb 24, 2017Verified
Wendy's meals are delightful. Ample servings, invitingly served and delicious. I look forward to her continued meals for me.Aug 20, 2016Verified
Food is amazing!!! Wendy is extremely accommodating. I already recommended to a friend.May 12, 2016Verified
Wendy is great. Easy to work with, responsive, professional, and nice. Food is amazing!!!!Apr 3, 2016Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Just as no two events are the same, neither is the cost. Every event or dinner is unique and incurs a cost tailored to the event or dinner. I pay attention to budgets on requests and offer food within the comfort and range of my prospective clients. I work with them to offer what they're looking for, at the best rate possible.
- What is your typical process for working with a new customer?My process is simple and straight forward. After reviewing the request, I have found a quick phone call is the best way to communicate effectively; giving both of us the opportunity to see if we'll be a good fit for each other. Then I immediately go to work for my prospective client, creating a menu specifically tailored to their request, needs, or event. I offer a trial when applicable and make myself readily available. When hired, I require a small deposit and then get started. I do my best to deliver what has been asked of me and anticipate any problems before they develop.
- What education and/or training do you have that relates to your work?I have worked in the hospitality industry for 25 years, in every role in 'the house'. I have waited on, poured, served, cooked, cleaned, pleased, entertained, hosted, endless amounts of happy customers, satisfied guests, and satiated tummies. I am a classically trained chef and graduated from culinary school 8 years ago at the top of my class.