FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing truly depends on the size of the event, the number of people and the amount of staff needed if it is a larger event.
- What is your typical process for working with a new customer?
I love to have a conversation first so I can get an idea of what they like/dislike. I love providing a curated, innovative and unique culinary experience.
- What education and/or training do you have that relates to your work?
Graduated Le Cordon Bleu. Over 20 years experience working in high end hotels and Michelin starred restaurants.