Chef Pete Coleman
About
Thank You For Looking.
I'm Chef Pete Coleman.
Check Me out at
WWW.PACPLATE.COM
I offer regional menus with base prices starting at $60pp for catering and $100pp+ for personal chef services.
"Country French”, “Low Country” and "Farm to Table " are my Specialties.
My Roots are Southern, so Cajun, Creole and Deep South are Personal Favorites.
Whether it's Private Cheffing, A Corporate Cocktail Party or a Low Country Wedding, I can create an amazing event for you.
Let's discuss it!
I'm brand new to FASH, but I have over 300 5Star⭐️⭐️⭐️⭐️⭐️ Reviews over the other sites like Thumbtack, Bark, Yelp and Google.
Thats just In the Past 36 months.
I'm a classically trained Chef, I came up in Napas Michelin Star Properties.
Fash Generated Events are Absolutely my Focus Now.
I offer Fash Clients:
•Custom Menu for Every Client.
•Inclusive Pricing upon Request.
•Excellent, Polite, Well Trained staff.
•Sustainable Local Ingredients...Organic, Free Range and Humanely Raised.
I would personally chef your event.
I don't double book.
My Calendar Fills Up Fast-I Hope You are On It!
Thank You for the Opportunity.
Chef Pete
It's my whole life.
my occupation and identity.
Highlights
Payment methods
Specialties
Dietary restrictions
Meal preparation location
Meal preparation frequency
Budget per person
Cuisine types
Which meal
Extras
Level of service
Event type
Number of guests
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
A call is best.
I can generally get an estimate done within a day or so if we connect in real time first..:)
707-480-4721
What education and/or training do you have that relates to your work?
I've been a Chef in the Bay Area for 30 years.
I worked for all the Great Chefs I could when I was coming up.
This is all I've ever Done.
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing is on my website, but it is scaled to the size of the Event.
How did you get started in this business?
I've never Done anything else.
What types of customers have you worked with?
Everyone from Barack Obama to a neighborhood Quinceneria.
Describe a recent event you are fond of.
A Party of 50 in the wine country..
The menu was Napa Farm from my Website.
glawless excecution and a happy client, what more could you want....:)
What advice would you give a customer looking to hire a pro in your area of expertise?
Choose someone you hit it off with on the initial call.
It is like any relationship, compatibility between Chef and Client is paramount.
What questions should customers think through before talking to pros about their needs?
Get your budget together.
Then let the pro know at the outset.
If she knows what you want to spend she can offer exactly what you need.
I sometimes get 25 minutes into a conversation, only to find out that they want steak and lobster for $8.50 per person.
The Pro doesn't want to waste your time....:)