FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have set prices for our menu entrees and dishes and also offer custom menus and pricing off our menu as well. Our prices are based on the quality fresh local ingredients that we use and we don't believe in using standard quality for any of our dishes.
- What is your typical process for working with a new customer?
An initial phone consultation to get information on the clients needs and compose an order with them. We require 48-72 hours notice for smaller orders and we will discuss time needed for larger parties.
- What education and/or training do you have that relates to your work?
I've been cooking for over 40 years, I've been the Chef/Owner of five restaurants over that time, have worked for corporate restaurants for 20 years and have consulted throughout my time. Our most recent restaurants were in the New Orleans area, one was the best of the south in AAA Travel magazine and our other was an acclaimed Bistro in the downtown area. I grew up in the food business and I had the best two teachers, my mother and grandmother, and being Italian, you're born knowing how to cook.