Credentials

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?
  I’m flexible when it comes to pricing. It all comes down to who’s doing the shopping, what scale/quality of food is desired, how far the travel is, how long of a session/dinner we’re agreeing on. One thing is guaranteed: your palate (and your guests’) will be grateful for choosing me! :)
• What is your typical process for working with a new customer?
  I like to do a little bit of introduction, getting to know each other on a basic level, to clarify expectations in order to have a wholesome experience. After that I will give you the option of choosing from a pre-created menu/selection of dishes or techniques to learn, OR If you like I’ll take care of everything for You and all you have to do is confirm!
• What education and/or training do you have that relates to your work?
  I have been cooking since i was a kid. My first cooking job was at the age of 19, since then, I’ve been working myself up in numerous restaurants, pubs, cruise ships. Always one step up, with the most recent employment being in one of the country’s most prestigious fine-dining establishments, the Michelin 2-starred avant-garde restaurant Minibar in Washington DC. Cooking delicious meals, fermenting and curing all kinds of ingredients and baking sourdough bread at home is also a primary hobby of mine that my wife, friends and family have been enjoying throughout the years. This time has not only taught me an enormous amount about cooking, but has gotten me closer to food I could have ever imagined.