Chef Pete Coleman

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•

Beaufort, SC

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

100 employees

31 years in business

Serves Beaufort, SC

Payment methods

Cash, Check, Venmo, Paypal

Specialties

Level of service

Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Coffee or tea

Meal(s)

Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service

Guest count

30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment

Photos and videos

No reviews (yet)

Ask this vendor for references. There's no obligation to hire and we’re here to help your booking go smoothly.

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....:)

Services offered

Personal Chef

Catering