FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I create custom in home experiences to your preference. I price your occasion after we discuss what you would like for a menu. Every occasion is different and special!
- What is your typical process for working with a new customer?
Generally i like to begin with an email or phone discussion and get answers to some basic questions. I like to turn proposals around quickly, however I work quite a bit on weekends, and almost always take Mondays off.
- What education and/or training do you have that relates to your work?
I have been a fine dining chef for 29 years, and 5 in peoples homes. I am a level 2 sommelier, (I love to "Study"). I have cooked at the James Beard House in New York City on 4 occasions, and have been named "Best New Restaurant (POSH) and Best New Chef, as well as Best Chef by the Arizona Republic and Phoenix New Times.