FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
🍕 Pizza Pop-Up Events -$500 flat service fee for up to 8 guests -Each additional guest is $25 per person -For groups over 20 guests, I offer a reduced rate of $20 per person -Groceries are billed separately based on the final headcount and menu -If you already have a pizza oven that works for the event, I offer a $100 discount. 👨🍳 Pizza-Making Classes -$90 per person, all-inclusive, including groceries, setup, and instruction -Ideal for team-building, birthdays, and small group events -$500 event minimum applies 🍽️ Private Chef Services (Non-Pizza) -I offer custom multi-course dinners tailored to your preferences. -$100 per person for groups of 5 or more -Smaller groups are welcome — a $500 event minimum applies regardless of guest count -Groceries are billed separately so you’re only paying for exactly what’s needed -Menus are fully customized and designed for a seamless in-home dining experience. 🚗 Travel: -Travel within San Francisco to San Mateo is included. Events outside the city may include a flat travel fee depending on the location.
- What is your typical process for working with a new customer?
I start by learning a bit about your event — what kind of experience you're looking for, how many guests you’re expecting, and any dietary preferences or logistics I should know about. From there, I’ll suggest a menu or format that fits your vision, whether it's a private dinner, pizza class, or casual pop-up. Once we land on the details, I’ll handle everything from prep to cleanup so you can focus on enjoying the experience. I aim to make things smooth, personalized, and stress-free from start to finish.
- What education and/or training do you have that relates to your work?
I’ve worked in over 10 different restaurants, including high-end pizza spots, fine dining kitchens, and country clubs. That hands-on experience taught me everything from scratch cooking and menu development to large-scale event execution and private dining. I’ve also trained under some incredible chefs who helped shape my standards for quality, precision, and hospitality. While I didn’t go to culinary school, my education came directly from the kitchen — and it shows in the food I serve.