FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a per person price and is dependent upon the menu chosen, however, the range is $65 per person for a basic three course with pasta as the entree to $95 per person for 4 or 5 course dinners with hors d'ouerves. Prices for cocktail parties and lunch events generally run $40-$50 per person. There is a $450 minimum per event. Generally I do event for a minimum or 6 guests to allow for a reasonable per person price point.
- What is your typical process for working with a new customer?
We begin with customizing a menu tailored to the host's specifications that fits their budget and vision for their event. I have the client fill out a brief event info sheet so I have all the necessary client contact, event time, location info. Once the client agrees that I am the right fit for them I take a 25% deposit at least 7 days prior to the event to cover purchasing, and the remainder is due the day of the event. Deposits can be made by PayPal or with a credit card over the phone. Final payments my be by check, credit card, PayPal or cash.
- What education and/or training do you have that relates to your work?
I have been a Bay Area chef for 20 years in both large corporate and small independent restaurants.