FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Weekly meal prep. (self-serve). $20 hr. Package meals. $25 hr. Seated events. $25 hr. + $10 per plate. Self-Serve events. $25 hr. Buffet event. Discussed on site Food cost/supplies and deposit are required for all events. Some pricings may change and vary depending on events. No pricings or work will be changed or performed without customers first consent.
- What is your typical process for working with a new customer?
The first step in my process is building a strong, positive relationship with each and every customer. Listening and understanding to every specific requirement is a must. It is my passion and goal to give every patron the most memorable experience, feeling as if they are the Executive Chef and I am their Sous Chef, creating priceless memories through fine dining is what this job is about. Putting smiles on the faces of your family and friends without leaving the comfort of your home. I want every customer to get a chance to feel what every chef, myself included, in the world feels when an event is executed to perfection. I feel by living by this process, the customers will know and understand my passion for what I do.
- What education and/or training do you have that relates to your work?
I'm self thought. The kitchen sucked me in and closed the door at first sight. I had the honor to learn and work with some prestigious chefs. Chef Allen Willis ( Houston Tx. ) Chef Seth Greenburg ( Houston Tx. Beverly Hils Ca. ) Chef Ivan Giovanni ( New York. Crested Butte Co.) Chef Robert Green ( Chicago, New Orleans, Houston Tx.) Chef de cuisine Alex Weiner ( Coronado Club. Houston Tx. ) Chef Ben McPherson ( Houston Tx. )