FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Standard 3 course dinner $70pp and up Custom 3 course dinner $75pp and up Standard 4 course dinner $80pp and up Custom 4 course dinner $90pp and up Cocktail parties $30pp-$50pp Travel fees apply to any event over 25miles charge is $1 per mile Server fee $250 only for parties over 14, cocktail parties or upon request
- What is your typical process for working with a new customer?
First we start with a welcome email. Then we discuss how the client envisions their event. I will create a custom menu tailored to the event. The client and I work together to finalize the details.
- What education and/or training do you have that relates to your work?
MY CULINARY RÉSUMÉ PRIVATE CHEF 2015 - Current RESTAURANT 2014 - 2015 FREELANCER CREDO RESTAURANT San Francisco Credo is a Californian/Italian hot spot in San Franciscos financial district. As co-chef, I created Italian-inspired seasonal specials, soups & pizzas for the regular menu. I also spearheaded the creation of Credo Catering. 2013 - Current OWNER UNDERGROUND DINNING EXPERIENCE Oakland UDE is in-home underground dining for 12 people. As chef/owner I develop a 5-course dinner menu. UDE gives me a platform to create unique dinners inspired by my culinary journey with cuisine ranging from traditional to contemporary fusion. 2011 - 2013 CHEF DE CUISINE BOCANOVA RESTAURANT Oakland Bocanova is a cornerstone of the culinary renaissance in Oakland with family-style cuisine inspired by the flavors and techniques of Latin America. My seasonal menu creations were inspired by the bounty of Jack Londons farmers market. 2009 - 2011 CHEF DE CUISINE MARZANO RESTAURANT Oakland Voted one of the top 100 restaurants in the Bay Area, Marzano was a Neapolitan style pizzeria/Trattoria. I created dishes with an emphasis in the art of wood fired cuisine, fresh pastas and rustic Italian seafood dishes. 2008 - 2009 SOUS CHEF GARIBALDIS ON COLLEGE Oakland Garibaldis' Mediterranean/Californian-style cuisine emphasized farm-to-table. Each week I purchased food in the Ferry Buildings farmers market which became the elements for my cuisine. Here, I developed my skills in the art of charcuterie. 2006 - 2007 SOUS CHEF THE PINK DOOR Seattle,WA The Pink Door, a Seattle icon located in the Pike Place Market, with Italian-American cuisine served as my gateway into the Italian classics. Here, I also learned how to manage a kitchen and developed my love of teaching. EDUCATION 2002 AOS CALIFORNIA CULINARY ACADEMY San Francisco