When do you need the personal chef?
It’s free with no obligation to hire
Introduction: Dedicated and passionate professional with a sincere focus on guest satisfaction and superior quality. 17 years experience with the last 8 focused on banquet cooking and private catering.
Photos and Videos
American - casual,
American - formal,
Mexican / Latin American,
- What should the customer know about your pricing (e.g., discounts, fees)?I’m not greedy. So long as my needs are met, and I take no losses, I am very willing to work with my clients on pricing. That said, I charge an upfront deposit for cost of goods once a contract is signed and goods are purchased.
- What is your typical process for working with a new customer?I’m very brass tacks and down to business. Assess customer needs, explain how I can help, come up with a plan together, then create a menu. I’m big on communication and transparency.
- What education and/or training do you have that relates to your work?Trained under French chefs in the formative years. I have been on a journey of daily learning for 17 years and intend to learn more every time I touch a food item.