|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
Spoon: Personal Chef, Private Event Catering & Culinary Instructor
About this pro
Olivia was amazing!! We learned a lot during our lesson and our lunch was healthy and delicious. We will definitely be signing up for many more lessons in the future.Feb 10, 2018Verified
She was great. Very professional. She was on time and was really engaged. The food was amazing and she catered to our every need. I will recommend Olivia to anyone who is looking for a personal chef to come to their house. She will definitely be back to mine.Feb 23, 2015Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Quotes include the following costs unless otherwise discussed: menu planning/consulting, preparing the meal, delivering, serving, and all disposables and food for your event. Non-alcoholic beverages are included if host specifies. Preferred that host purchases all alcoholic beverages.
- What is your typical process for working with a new customer?When working with a new customer, I like to start by discussing their vision and expectations for the event. I will also gather information on the clients food preferences and notable allergies. After the vision has been discussed, I will come up with a few custom menu's for the client to review, collaborating to come up with the perfect selection for the occasion or event.
- What education and/or training do you have that relates to your work?I am the Lead R&D Chef at Jeni's Splendid Ice Creams. I am also an alumni of Johnson & Wales University, one of the top culinary arts schools in the United States. I have had extensive experience planning for and catering high-end events, including bridal showers, birthday dinners, and multi-course pop-up meals. Events ranged between 14 to 40 guests.