Chef Plum

Chef Plum

12 employees
17 years in business

About this pro

Host of Restaurant Road Trip

Multi Time Food Network Winner

Host of Random Acts of Cooking on Only Good TV

Host of Edible on the Road with Edible Magazine

I am a fanatic about local food. I care so much for the food and where it comes from; food is one of the most important things in our lives. Everything important in life happens around food. I enjoy creating and challenging myself. The following are some articles written about our events: * CT Magazine -- TV Chef Brings Secretive 'Dinner Underground' Series to Connecticut * CT Bites -- Friday Froth: Recap of Sourcopia with Chef Plum & Two Roads Brewing Co. * Omnom CT -- Chef Plum takes over Edmond Town Hall for Next Installment of Dinner Underground

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Newtown, CT 06470
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What is your typical process for working with a new customer?

We make contact here, then we arrange for a short phone call to discuss the event, I will then shoot over an outline email with menu and cost. At that point I take a deposit via Venmo and move forward! I will be the easiest person you ever work with!

What education and/or training do you have that relates to your work?

A.O.S The Culinary Institute of America

Do you have a standard pricing system for your services? If so, please share the details here.

varies based on client needs

How did you get started in this business?

Started taking private clients in 2006 after 10 years in the hotel and Restaurant world. Have not looked back since.

What types of customers have you worked with?

I specialize in NYC and Hamptons clients however that scale of service can be given anywhere

What advice would you give a customer looking to hire a pro in your area of expertise?

Personality is everything! You want it to be easy to have a party! ITs my job to make sure YOU enjoy the party :)

What questions should customers think through before talking to pros about their needs?

plated meal or buffet, do you need rentals and wine