Offers online services
About
I am a fusion Personal Trained Chef at August Escoffier School of Culinary Arts, with a wide knowledge of different world cuisines.
I bring my Caribbean heritage to other cuisines styles and techniques, making for a very unique and distinct creativity in my dishes.
I enjoy bringing smiles and gathering people over an enjoyable and memorable meal.
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
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $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
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
Reviews
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LO
linda O.
Chef Wynne and her staff were wonderful to work with from sraet to finish! There was nothing that I asked for that she couldnt make happen. Staff was professional, courteous and the decorations were exquisite! She made our 40th anniversary a memorable one!
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April 16, 2024
JF
juslene F.
She was a beautiful Lady very nice, her staff was well trained,service was very nice and everything was well done, thank you again.
December 05, 2023
Frequently asked questions
What is your typical process for working with a new customer?
Because we cater to our clients needs, I usually like by starting with a consultation with them in order to have a better idea of their needs.
By doing so we are able to come up with customized menus and services that fits their budgets.
What education and/or training do you have that relates to your work?
. Certificate in Food and Beverage Management Auguste Escoffier School of Culinary Arts
. Associate degree in culinary Arts -Auguste Escoffier School of Culinary Arts
. Certified Executive Chef- American Culinary Federation
Do you have a standard pricing system for your services? If so, please share the details here.
We work with all budgets and create memorable culinary experiences.
How did you get started in this business?
Some people might call my transition from "One White Coat (MD) to Another(CEC) " as foolishness, but I have never been more happy and satisfied as I am right now...creating and transforming.
Don't get me wrong, the years of laboring and sacrifices in acquiring the knowledge will never be lost...it's mine forever.
However, as I hung "others expectations " of me, I embraced and wear MY passion with confidence.
Yes it might take awhile to get to the top but I will at least enjoy the journey and process of getting there with excitement. 👩🏽⚕️👩🏾🍳
~~~ Creative Chef Wynne
What types of customers have you worked with?
All types.
What advice would you give a customer looking to hire a pro in your area of expertise?
Work on your budget and have realistic expectations of what the budget can cover. We are caterers in the industry to provide memorable services, make some profit but not magicians lol!
What questions should customers think through before talking to pros about their needs?
1. What's my budget per guest or for the whole food catering service?
2. What would I like to see on my menu ?(types of proteins, number of appetizers, dessert,etc..)
3. Do I want a standard menu or a customized menu?
4. How many courses I would want to be served?
5. What type of service would fit my budget? (plated, buffet self served, buffet served
Services offered
Catering
Personal Chef
Wedding Coordinator
Event Help And Wait Staff
Event Decorating
Event Planning