Catered by Brian

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Introduction: All products made are always of the highest quality. We take no shortcuts and we never make anything out of instant product. We ALWAYS have the guest in mind and make sure everything made is to the customers utmost expectations. There is no disappointment with the food we create. I enjoy the reaction people have when they eat what I make. Seeing their faces light up at the taste of what I created. I have such a passion for food and all the components that come with this industry. It's like being at home being in a kitchen. All the creativity flows and making something beautiful for the guest is my ultimate satisfaction with this job.

Overview

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1 employee

11 years in business

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5.0

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Sheri D.

Jan 30, 2017

Saphire Catering was exceptional and the food was amazing. Brian had a great menu to choose from and was on time and had plenty of food. The staff and parents were delighted and I would highly recommend Saphire Catering. I have used this catering serves multiple times and would continue to use them. If you want great food and someone that will work with you Brian is the right guy.

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Brian Viramontes

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
The menu pricing is all inclusive. There is no "by the item" cost for food unless, of course, you order A La Carte. The food itself comes at a price per person charge. So you can simply multiply the price by the number of guests and figure out your budget. Each item is a full meal for that single price. So say it's 15$ per person, that 15 dollars is the protein, starch and veggie along with beverages. This makes it less confusing when ordering buffet style services.
What is your typical process for working with a new customer?
I prefer to start with a phone interview and see what the potential new customer is looking for. I will ask basic questions like what kind of service are you looking for? How many people are you feeding? Is there a specific type of cuisine you're interested in? Location? Date? etc. etc. After I have made a basic profile of their wants and needs, if they're interested, the next step is to meet up with and present potential menus to the client. Even a tasting if the phone conversation got that far for a small charge. After decisions have been made, if I am hired, I ask for a deposit at the beginning and I will maintain contact until about a month from the event, where we will meet up again and go from there.
What education and/or training do you have that relates to your work?
I have attended the Inland Northwest Culinary Academy at Spokane Community College in Spokane, WA. I attended there for two years and went on to do my internship for a year working at the Disney World Resort in Orlando, FL. While I was there I was lucky enough to work in their five star and four diamond rated hotels in their restaurants. I also was able to work the six week long EPCOT Food and Wine festival at the EPCOT center during that internship. I have learned various styles of cooking including some Creole/Cajun style cuisine. But my main experience is in Mexican/Latin cuisine. I grew up cooking all kinds of classic Mexican/Latin fare.