FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Wine pairings: based on how many courses in the meal. I can curate a wine list for you to shop or I can provide the wines myself. * Rest assured, the selections will be thoughtfully chosen with input from a certified sommelier, who brings expertise from working in Michelin-starred restaurants. Tasting notes and descriptions will accompany each wine to enhance your dining experience. Meal prep: No travel fee if you opt to pick up your meals.
- What education and/or training do you have that relates to your work?
After earning my Culinary Arts degree from the Culinary Institute of America in New York in 2013, I've embarked on a global culinary journey, working in various locations including Taiwan, Australia, and multiple cities across the United States. These experiences have not only honed my skills but have shaped me into the versatile and adaptable chef I am today.
- How did you get started doing this type of work?
Over the past six and a half years, I've served as the Chef de Cuisine in a bustling, high volumed, and refined Steakhouse in San Francisco downtown. In this fast-paced environment, I honed my skills, navigated intense demands, and upheld a standard of culinary excellence. Now, I've made the decision to transition away from the restaurant kitchen, seeking fresh challenges that allow me to engage more directly with the customers I serve. I'm eager to explore new avenues where I can continue to share my passion for food and creativity in a manner that fosters closer connections and meaningful interactions.