Gigi's Kitchen

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Introduction: This is my career path and I have trained in culinary arts at one of the finest schools in the country (CIA). I also have traveled to The Mediterranean on five occasions to learn about food and wine. My studies and continuous education help me to stand out from others. I love meeting new people, recipe testing unique ingredients and experiencing different types of parties and events. It's always a happy feeling when I know that I am providing food for a memorable occasion in life.

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Hired 2 times

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Reviews

Exceptional 5.0

12 reviews

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Amit c.

Dec 29, 2015

Tyler G.

Dec 30, 2015

Claudia H.

Dec 30, 2015

I had arranged for Giulianna to work as a private chef for a small dinner party. She arrived promptly and completely prepared, even bringing over some foccacia she had baked. She was professional, friendly, and a delight to watch cook. Her chicken in mushroom sauce was beyond amazing and a big hit with everyone!!! I will absolutely hire her again!

Sharon R.

Dec 30, 2015

A wonderful experience the food was absolutely delicious. Everything was perfection definitely will use again.

Taryn S.

Dec 30, 2015

Giulianna has made several meals for my family and I, and each one was outstanding. Wonderful flavors, and creative dishes that never disappoint. She absolutely impressed. I would highly recommend her to anyone looking for a delicious dinner, decadent brunch, or luncheon spread.

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I typically will charge around $50/head for dinners. Lunches tend to be around $25-$30 a head depending on the menu.
What is your typical process for working with a new customer?
I typically like to get an idea of what the customer is looking for via phone call or scheduling a local meet & greet. After that, I work on the menu planning and double check their needs by sending them revisions.
What education and/or training do you have that relates to your work?
I am a graduate of The Culinary Institute of America. I did personal catering in the Boston area through KitchenSurfing. I also have a monthly food column in The Independent newspaper and completed an international culinary internship in Rome, Italy.