About
Having enjoyed a long and varied career as a chef, I can promise you a seamless, enjoyable, delicious and memorable experience. I love what I do and live by the motto, “you can always do more and always do better than before.” My goal is to walk away from an event knowing it was my best performance ever, and to challenge myself to do even better the next time. I aim to set the catering bar for my clients.
I simply adore cooking and making people happy!
I enjoy creating menus, then making what I create on paper transpose into a beautiful, delicious food item! I enjoy pushing myself to my personal best!
Highlights
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Linda M.
Frequently asked questions
What is your typical process for working with a new customer?
As soon as I get an inquiry, I write back with a quote and what services are included. If you like my quote and profile I will send a sample menu taylored to your taste.
What education and/or training do you have that relates to your work?
My family owned and operated restaurants when I was young and I have been a professional chef for 25 years. I learned my trade in Philadelphia working beside some the best chefs in the city.
Do you have a standard pricing system for your services? If so, please share the details here.
My price range depends on what type of service you would like and the type of meal. For instance; 5 course, plated dinner served and cleaned, or a buffet service or an appetizer party with passed appetizers and stationary platters.
What advice would you give a customer looking to hire a pro in your area of expertise?
It is very helpful to know if you need help with rentals, if you would like rentals included with your quote, what type of food you would like: steak, fish, etc... how formal or casual your event will be, and to pick a chef that your feel matches your style, communicates well and isn't just simply the lowest quote. some chefs do not include every fee in their quote so they may appear to less then they actually are. Remember there is always room for negotiating. Don't make the mistake of thinking all chefs are equal, peruse their background, websites, etc....