FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is no set pricing. I gather details about your specific needs, every facet. Then I try to conceptualize the most high quality and creative menu I can while simultaneously dailing in the price as tight as I need to meet the client's budget. This willingness to adjust and be flexible is what has given me a competitive edge over many other local chefs over the last several years. I'm rarely the cheapest option on the chopping block, but I'm never one of high prices, far from it! In addition, I have by far the best pricing in the San Diego Metro for any chef or caterer providing a "Boutique Dining Experience or Boutique Catering".
- What is your typical process for working with a new customer?
I gather contact info, reach out and introduce myself and get comfortable with the client, and than I ask as many questions as I can. I really have a lot of passion when it comes to details and specific individual preferences, to make sure each and every guest is accommodated appropriately.
- What education and/or training do you have that relates to your work?
I have been working in the kitchen since 8 years old at home and have over 20 years in the restaurant, catering and private chef sectors. I am well versed in the vast majority of requested cuisines in the world, allowing me to create cohesive fluid menus, while playing aggressively with progressive fusion techniques and flavors.