FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Price is based on number of guests, number courses, variety and cost of ingredients and location and date of the event.
- What is your typical process for working with a new customer?
I prefer to connect via email to determine date of event, location and anticipated number of guests. We can then set a time for a brief phone consultation to discuss details, menus and pricing.
- What education and/or training do you have that relates to your work?
I have an AAS in Culinary Arts from Le Cordon Bleu Austin, TX. I have 20 years total experience in hospitality industry including 10 years as sous chef or higher for Hyatt hotels, executive restaurant chef for The Post Oak Hotel, new opening executive chef experience for gastro brew pub concepts and I currently own/operate a private chef firm. I have lead successful banquet operations, hotel restaurants, free standing restaurants and off premise catering events. I am a polished professional that enjoys interacting with guests and I have a well trained eye for perfecting the details.