Chef Robbie Jester

New

About

My approach is to personalize and customize each menu and service to the experience you're looking to achieve. We will make sure that you have a well curated menu for your event and will execute with professionalism and a smile.

I love when it all comes together and people have a fantastic dining experience that becomes a story they tell. Food brings us all together like nothing else and I am glad to be a part of it

Highlights

5 employees

2 years in business

Serves Wilmington , DE

Payment methods

Credit Card, Cash, Check, Venmo, Paypal, Square, Apple Pay

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

I like to find out a Guest's expectations and the feel they are looking for from their food and event. From there I customize each menu accordingly and send a quote. Once approved I take a deposit and reserve your date.

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

4 Food Network Appearances

I Beat Bobby Flay

An associate's degree in Culinary Arts as well as one in Hospitality.

22 years experience in restaurants.

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

I do not. I believe each event is different and customize my pricing for each based on the expectations and needs of my clients.

How did you get started in this business?

I grew up in a restaurant family and then went to Culinary school to follow up on my passion!

What types of customers have you worked with?

A wide variety of eclectic customers. I've catered for our former Vice President and now current President as well as a Kind and Queen but I also have worked the grill for our Veterans, taught kid's cooking classes, and just about everything in between

Services offered

Catering

Personal Chef