FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices may vary from 50-350 per person. Depending on the occasion and the level of ingredients the client is looking for. Such as a5 wagyu or usda prime. Broccoli or Squash blossoms ect. Buffet or coursed meals up to 5-6 are also varying in prices. There is a $800 Chef fee due the day of booking to lock down your desired date. This fee covers Labor, Menu development, and travel expenses. If you send a referrel my way then I will waive the fee and charge solely per person.
- What is your typical process for working with a new customer?
What is the occasion? Who is the guest of honor?What date are we looking for? What is their favorite food?Are we conforming the menu based of there pallet to make is extra special? Are there any dietary restrictions? I take 3-4 Days developing 2 menus that are conformed to please the guest of honor. I then show these menus to the planner. If it is approved, I take payment for the Chef Fee and begin planning and reaching out to my staff if they are needed.
- What education and/or training do you have that relates to your work?
I have 15 years of experience in the Food Industry. I received my diploma from the Culinary Institute of America in New York.