Dream Culinary Creations
Dream Culinary Creations

Dream Culinary Creations

Exceptional 5.0(5)
Exceptional 5.0(5)
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Introduction: With over 30 years of experience, I have worked as a Culinary Expert at the top restaurants in Utah as well as resorts. From Japanese, French, Italian, and American-styled cuisine I have served a variety of experiences to customers all around. Looking to specialize in top-of-the-line catering for a unique and one-of-a-kind experience for your events.
Overview

15 employees

Payment methods

This pro accepts payments via Cash, Check, PayPal, and Venmo.

Featured Projects

22 photos

Specialties
Cuisine(s)

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Event type

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Reviews

Customers rated this pro highly for work quality, value, and professionalism.

Exceptional 5.0

5 reviews

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Dominique S.
Jun 27, 2022
Justin catered a birthday party for me. I didn't know exactly what kind of Sushi would work best for how many guests I had. He took me through some good options and helped me decide what would be the tastiest and best to present. Everyone that came said they LOVED the Sushi and now we all use him as our Sushi guy. I just booked him for another event but this time we are doing Italian! 😋
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Adam K.
Jun 26, 2022
We have had Justin cater two parties in our home. They were both wonderful experiences. The quality of the sushi was excellent. The presentation was beautiful and he is knowledgeable, professional, and personable. We highly recommend him and can’t wait to have another sushi party.
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Luis C.
Jul 13, 2022
Sushi was so delicious and beautifully presented like at a fancy restaurant. The chef was very knowledgeable about all the different rolls. A real professional! I think I've even seen him on TV before. Highly recommended!
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Nathan N.
Jun 26, 2022
We pleasantly received more than what we were expecting for sure...very solid service, food was absolutely amazing. Would highly recommend them to anyone 👌 👍 we'll happily use them again in the future...
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Cheyenne N.
Jun 27, 2022
This is someone who knows how to put tasty and beautiful on a plate. Extremely happy about my experience.

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    Prices vary depending on menu availability, number of guests Type of food Chefs availability Location

  • What is your typical process for working with a new customer?

    Establishing contact information Deciding how many guests will be at this event Deciding location time date and availability What will the theme of this event be? What type of food will be served? What are must-have items? What time will food be served? What extras will be required of my services ( dishes, alcohol, table clothes, napkins?) What type of service will this be? ( full, drop off, buffet, delivery/ pick up, classes, personal chef, in home party, wedding)

  • What education and/or training do you have that relates to your work?

    30 years of working in the food and hospitality business One of my first jobs was working at a French restaurant called “Le Parisian” I started as a busser and dishwasher working my way through the restaurant and earning the trust of the head chef Mr. Jennot mericer eventually moving up to the sous chef position. Mr. Jennot mericer is a classically trained French chef. It was a great honor to work with him and learn. I was also head chef of an Italian restaurant “CIAO” Under the guidance of Mr. Troy Wilson the head of the culinary education program at UVU university while working at my local fish market and rolling sushi at Snowbird ski resort I met a wonderful man named Osamu Tada Who owns a local Japanese restaurant called Kyoto. He had just brung in two Japanese sushi chefs from Sapporo Japan and they needed sushi apprentices, I decided this would be my full-time job working 60 hours a week for the next seven years as a Sushi apprentice to Mr. tetsu iwabuchi, he had been making sushi for the last 45 years in Japan and was a sushi master I was to be his last student. It was a fantastic journey and awe inspiring learning lesson After I completed my apprenticeship Mr. Iwabuchi retired. Shortly afterwards, I was asked to compete in a local sushi iron Chef competition. For the Aki matsuri (fall festival) I won first place and the title of master sushi chef over 15 competing sushi chefs at various restaurants. all Japanese chefs or at least very popular chefs in successful restaurants. Since then I opened my own small catering company where I also do sushi classes as well as French and Italian cuisine. For some side work I joined forces with some friends and family at a local restaurant group called Sicilia Mia and Antica Sicilia where I became a server/manager performing many tableside meals such as spaghetti carbonara salted salmon, branzino, deboning trout,flourintine and Caesar salad all prepared Tableside. Lots of flames and singing as well as discussing wine and truffles with my guests. Great times with great people. All while keeping my catering business. Currently working a second job at snowbird ski resort as a butcher and grill chef at “the steak pit”.

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