FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is all inclusive of food, service, gratuity and taxes Pricing varies depending on client needs. Variables such as High end specialty food items, staff & rentals contribute to your final cost. Base pricing Dinner parties $150 starting Hors D'oeurves $75 pp (minimum price $2500) Private Chef weekly $3250 (excludes groceries) BBQ and large functions, pricing to be discussed.
- What is your typical process for working with a new customer?
Every customer is different and so are their needs. I'd like to hear about the special occasion and how a client envisions the event and their food interest. Building the rapport prior to the event or dinner is crucial, it creates a level of comfort and trust for the client.
- What education and/or training do you have that relates to your work?
I've worked in restaurants & with high end catering companies. Branching off to perform personal and private chef work have also contributed to the wide range of skill that I have.