FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is per person and varies depending on menu choices. I only use organic or non gmo ingredients to ensure quality. Family style/buffet vs Plated also impacts the pricing. There are no added travel fees unless it is over 50 miles.
- What is your typical process for working with a new customer?
The best way to create the best menu selection is done by a phone consultation. However, the clients preferred communication will be used. There is no pressure to finalize the menu or guest count until 3 days prior to event. A 50% deposit is required to secure the date. Pricing will be adjusted depending on the clients final decision.
- What education and/or training do you have that relates to your work?
I am a graduate of the New England Culinary Institute and have over 30 years of experience. I have been the executive chef of country clubs, a casino and several stand alone establishments. I am classically trained in French cuisine, very passionate on the Pacific Rim region and can execute many mainstream cuisines.