FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is subject to change due to inflation
- What is your typical process for working with a new customer?
1. Chef will set up a 30 minimum phone consultation 2. A Sample Menu will be created 3. Deposit is made to secure date and menu 4. Sit back while we create a Preddie’memorable experience for you and your guest. 5. Leave us a review
- What education and/or training do you have that relates to your work?
I have been classically trained in Italy learning Fresh pasta and authentic sauces. I have a Bachelor’s degree in Business Administration in Hospitality Management as well as an Associates in Culinary Arts. I have worked at prestigue restaurants in the DMV such as Marcus Samuelsson at the MGM, Graffiato in DC, and various outlets inside of Gaylord National Resort and Convention. Chef is also Manager Serv Safe Certified and carries insurance in case of accidents.