FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each dining experience is fully customized, so pricing reflects your menu selection, guest count, and level of service. My starting rates ensure every dish is made with premium ingredients and meticulous attention to detail. Travel, setup, and cleanup are always included. I occasionally offer seasonal packages or weekday specials for returning clients.
- What is your typical process for working with a new customer?
I start with a short discovery call or message to understand your occasion, preferences, and vision. From there, I create a custom menu tailored to your taste, dietary needs, and theme. Once confirmed, I handle everything — from ingredient sourcing and prep to tableside presentation and cleanup — so you can relax and fully enjoy the experience.
- What education and/or training do you have that relates to your work?
I’ve completed advanced culinary and hospitality training through programs like Scoolinary and Chef Lisa Brooks’ Freedom to Cook private chef program. I also hold a ServeSafe Food Protection Manager certification. Beyond formal education, I’ve developed my craft through years of recipe development, menu design, and fine dining execution — blending professional technique with personal creativity to deliver memorable, restaurant-quality experiences in intimate settings.