About
I am a 2 Michelin Star trained chef. I went to the same chef school as Tyler Florence and Emeril Lagasse. I opened the St. Julien Hotel and Spa and the Ritz-Carlton in Denver. I've worked for the best and yet remain humble and down to earth. If you want the best of the best, look no further. I like to do weekly meals for families. Therefore you spend more quality time with your loved ones and you eat fresh, wholesome, delicious prepared meals. It saves you time and money. I Specialize in vegetarian, vegan, & raw food. I cater to your dietary preferences.
Food is Art, Food is Medicine, Food is a celebration of community. My secret ingredient is Love. Shhhh! Tell everybody.
Photos and videos
Reviews
0.0
0 reviews
5
0%
4
0%
3
0%
2
0%
1
0%
TB
Tranquility B.
Exceeded all expectations
April 16, 2021
P
Peter
Working with myself was awesome.
April 16, 2021
Frequently asked questions
What is your typical process for working with a new customer?
I sit down and we figure out exactly what you want.
What education and/or training do you have that relates to your work?
Johnson & Wales University, graduate 2007, Dean's list, cum laude
Do you have a standard pricing system for your services? If so, please share the details here.
Yes, just like the restaurant I take the cost of food then multiply it by 4 which gives us a food cost of 25% which is target goal for most establishments across the board.
How did you get started in this business?
I worked in restaurants since i was 16. I started as a busboy and gained a urge to know the industry from the bottom up so i went to 2 chef schools and cooked overseas for a french master chef, Raymond Blanc, and have the same culinary pedigree as Gordon Ramsay, one of the best chefs alive.
What types of customers have you worked with?
Ive worked with the elite and ive worked with the homeless.
Describe a recent event you are fond of.
Wine paired coursed meal. Together with the wine maker I design a menu specifically designed around a certain type of wine and with local seasonal ingredients i create a spectacular menu that is like a form of ecstasy when executed properly. Definately a memorable event of a lifetime.
What advice would you give a customer looking to hire a pro in your area of expertise?
Just because a "chef" says they went to chef school doesn't mean jack.
What questions should customers think through before talking to pros about their needs?
How much are you willing to spend? What type of event are you thinking of? Are there any special dietary needs? Fine dining or casual buffet? Bartender? Ice Carving?
Services offered
Bartending
Catering
Personal Chef
Event Help And Wait Staff
Pastry Chef Services
Event Planning