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Frequently asked questions
What is your typical process for working with a new customer?
I will typically start with a review of thier request! I then contact the potential client, thus this let's them know your really interested! Once I receive a response back , I will recommend some menu items or I will design a menu based on your budget and needs!After this the client has time to review and we can have phone contact! The chef and client must have a clear line of communication and understanding!
What education and/or training do you have that relates to your work?
Do you have a standard pricing system for your services? If so, please share the details here.
My prices are based on a few different things.Prices may be based on a per person with a minimum amount of people! Food trays(cheese, vegetables, fruit, etc. are based on a set price.Certain individual salads the prices vary. Buffets, family style and plated events the prices varies! The URBAN CHEF🤪 is more than willing to accommodate your needs!
What types of customers have you worked with?
THE URBAN CHEF has worked with numerous professional musicians, Athletes including (NBA, NF L ,NASCAR and BASEBALL! C hef Chris was traveled throughout the national , working on major political, sporting, movie sets, entertainment productions, fairs and conventions. Note that having so much experience , bring great value to the customer!
What advice would you give a customer looking to hire a pro in your area of expertise?
Talk to them on the phone! Get a real feel for who your going to be dealing with! Set up a tasting so you can see and taste! Pictures 📸 are great for looks but it tells nothing about the taste!🍽 Tasting are not usually free but the chef can prepare a few items for you!
What questions should customers think through before talking to pros about their needs?
Customers should have an ideal of what they want or a general range!