About
We pride ourselves in providing a customize service to each of our clients in order to exceed there expectations
The accomplishment of executing a memorable event for my client
Highlights
Photos and videos
Reviews
Penelope C.
Frequently asked questions
What is your typical process for working with a new customer?
Meeting with the client either by phone, zoom or personally. On this meeting it's very important to listen and understand the clients ultimates expectations this is for both as a private chef or for an special event
What education and/or training do you have that relates to your work?
I am graduate from the Culinary Institute of America class of 2000 with a bachelor's degree in Hotel Restaurant management
Do you have a standard pricing system for your services? If so, please share the details here.
I don't, each event is customize to clients requirements
How did you get started in this business?
Prior to attending formally the Culinary Institute of America in Hyde Park NY, I was cooking privately locally. I come from a long line of cooks
What types of customers have you worked with?
I have worked in NYC, Hamptons, Aspen Colorado, Miami and Palm Beach ti name of some areas these customers require from small to large gathering. Mainly all are high profile which require extreme privacy. These events were small family gatherings, engagement parties and non profit events
Describe a recent event you are fond of.
I can't say I have one to me all are very special as I give my heart to them and all my best energy so that is a special memorable event for my client
What advice would you give a customer looking to hire a pro in your area of expertise?
An experience catered or private chef after listening to the client have to be able to provide the with the suggestions need it to meet the clients requirements, in order to do this the catere will need time ask all the pertinent question to the client need it in order that there no misunderstandings. From checking the kitchen, the area where they will have the event, their dietary restrictions, will they need rental or use there own things. After the preliminary meeting there will be many questions which will be follow up by emails Q & A