FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Menus are created custom for each event. Specialty ingredients can be sourced, or provided by the client, depending on the situation. Pricing is reflective of current market costs. Hiring a private chef is a LUXURY experience. I do not pick up knives for less than $300 at a minimum. Keep in mind that any price quoted factors in my time to create the menu, source the ingredients, prep time, as well as travel to and from the event, and my time spent with you day of. Thank you.
- What is your typical process for working with a new customer?
Email or contact me directly with your ideas or vision for the event. I enjoy the creative process and personalizing each experience for the customer. Non-refundable deposit of 50% of your total is required to book your date! This allows me to lock in your event, and guarantee that nobody else can book me for this specific date. Remaining 50% is due one week before event. Thank you.
- What education and/or training do you have that relates to your work?
Classically trained chef, culinary school, and 10+ years of experience in high end country clubs around the Jacksonville area. Huge fan of the honest simplicity of Italian cuisine. I enjoy taking a classic dish or childhood favorite, and putting a new and modern twist on it.