|Sunday||9:00 a.m. to 5:00 p.m.|
|Monday||9:00 a.m. to 5:00 p.m.|
|Tuesday||9:00 a.m. to 5:00 p.m.|
|Wednesday||9:00 a.m. to 5:00 p.m.|
|Thursday||9:00 a.m. to 5:00 p.m.|
|Friday||9:00 a.m. to 5:00 p.m.|
|Saturday||9:00 a.m. to 5:00 p.m.|
About this pro
Raj D.May 25, 2018Verified
kept in contact and was even willing to work with my adjusted requests on such short notice.Dec 27, 2017Verified
We had a unique, rapid turn around request, and Chef Emme completely delivered for us! Our turkeys and ham were so delicious as the centerpieces of our office Thanksgiving, and were beautiful to boot. We'll definitely be coming back to Chef Emme for next year's Thanksgiving, and she is high on the list of consideration for the other catered event we do each year, too. Thanks, Chef Emme!Nov 22, 2017Emme C.'s reply
So glad everyone enjoyed the turkey & ham! Looking forward to working with you in the future!
She was easy to work with, had no problem with making changes and was punctual. The food was outstanding.Oct 18, 2017VerifiedEmme C.'s reply
We had a great time catering for your wedding! Thank you for choosing us to be a part of special day!
Chef emme was great the food quality was excellent and chef emme was great to work with I will definitely recommend and use her services againJun 13, 2017Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Since we are a boutique caterer and focus on personalized service, our prices varies depending on your unique event.
- What is your typical process for working with a new customer?The typical process of hiring a chef/caterer is to chat either via phone or email,s o that we can get a better understanding of the events and your needs. We will then create a couple of menu proposals for you.
- How did you get started doing this type of work?I have been in the food/restaurant industry for over 15 years. I have worked and staged at some of Seattle best restaurants and worked with some of James Beard nominated chefs. After years of working in the restaurant industry, I began working as a private chef to some of Seattle's elite and celebrity clientele.