About
I am a professional private chef. Ive had the pleasure of attending Le Cordon Bleu College of Culinary Arts and have been I the industry for 19 yrs. My biggest critic and biggest fan is my son. The only thing I love more than being a Chef is being a Dad.
Teaching and entertaining are also apart of the services I provide. I enjoy answering questions and explaining techniques to my clients. It's a party in your kitchen.
I am very interactive if I need to be and can make on the fly reasonable requests. Paying attention to detail and making every effort to provide a 5 star service everytime is the very basics of my standards. I've worked in over several restaurants and was able to gain even more knowledge and skills from other great chefs in the industry.
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
Reviews
monique R.
tierra D.
Frequently asked questions
What is your typical process for working with a new customer?
I would begin by understanding the likes, dislikes, allergies, and tolerances.
We will also speak about the available space .
Together we would discuss a time line, budget and I would then prepare the menu, based on the budget, for the client to review.
Whether its for a party or family the process would then move towards putting our plan into action
What education and/or training do you have that relates to your work?
I've received my Associates in Culinary Arts from Le Cordon Bleu College of Culinary Arts in Orlando, FL in 2011. I've held many positions in the kitchens throughout my time in restaurants.