Hospitality In Your Home
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Frequently asked questions
What is your typical process for working with a new customer?
First, introduction and what they're looking for exactly.
1. When and where is the event? What type of event is it?
2. What is the kitchen like?
3. How many people and what type of cuisine?
4. Are there any allergies/dietary restrictions I need to be aware of?
What education and/or training do you have that relates to your work?
20 years of experience in the restaurant/hospitality industry (front and back of house). Working on a Michelin Starred team.
Do you have a standard pricing system for your services? If so, please share the details here.
It all depends on what the client wants. Everything is negotiable.
How did you get started in this business?
I wanted to try something new!
What types of customers have you worked with?
I've worked with friends and family. I've also worked with guests from restaurants I've worked at. I've done parties as large as 35 people and as small as two.
Describe a recent event you are fond of.
I did a house warming party for a friend of mine. It's so memorable because everything went exaclty how it was supposed to. The food was perfect and the people were awesome!
What advice would you give a customer looking to hire a pro in your area of expertise?
Try to have some idea of what you want and be open to new things.
What questions should customers think through before talking to pros about their needs?
How much money and time you want to spend. What your expectations from the Chef/Cook are. You should be as clear and concise as possible. Never assume.