FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our menus are custom built and will vary depending on the number of guests, ingredients used and level of service required. That being said, we are very flexible and can usually find a way to accommodate our guests within their budget.
- What is your typical process for working with a new customer?
Clients may choose a menu from our website or work with me directly to customize a menu to fit their needs. We find out about personal preferences and dietary restrictions. Then I am able to build a menu and quote from the provided information. If the client prefers I can put the menu together based on my expertise.
- What education and/or training do you have that relates to your work?
I have a degree from the Culinary Institute of Charleston. Patrick also hold a food safety management certification. We also work with the good catch program to ensure that all of your seafood is caught sustainably.