About
Clean Cuisine is lovingly prepared by a 30+ year veteran chef. Some of my experience includes executive chef at The Raleigh Hotel, The Abbey Hotel, five star resorts in The Bahamas, the Caribbean and South Pacific. I've cooked for celebrities and executives from all over the world. I've most recently worked as a Private Chef, but my real love is catering. I've done catering throughout my experiences for up to 500 people.
My food is clean and made with the freshest ingredients, mostly organic, always natural. I specialize in Greek, Turkish, Moroccan, Lebanese, Persian, Provencal and Indian. All menus are customized to the client's preferences.
I also have Vegan and Keto choices.
What I enjoy besides cooking most about my work is the instant satisfaction I get from seeing people enjoying my food
Highlights
Photos and videos
Reviews
Livian P.
Frequently asked questions
What is your typical process for working with a new customer?
The first thing is to make sure the date is available. Then either via email or phone we discuss the event, no. of guests, location, time, determine the type of service is required. Then I send my menu, for the client to choose from, although special requests are always welcome. After the menu is chosen, I price the event out, breaking down food, service, etc... If everything is agreeable, I come view the space and a 50 percent deposit confirms the event. The balance is paid on the day of the event.
What education and/or training do you have that relates to your work?
30+ years School of Hard Knocks
Experience is the best teacher as no amount of school could have prepared me for the realities of catering.
Do you have a standard pricing system for your services? If so, please share the details here.
Generally, I base pricing on menu and no. of guests. However I can customize menus based on the budget.
How did you get started in this business?
I started doing catering in the 80s. I was in the music business and one of my jobs was organizing the VIP hospitality backstage events for concerts. Today called the "after party". Because cooking was my passion, I decided to hire myself to do the food and my reputation as a caterer in NYC music scene was established. From here, I completely quit the day job, and decided to put my BS in Communication on the back burner for a while, and that was nearly 40 years ago.
What types of customers have you worked with?
I've been fortunate enough to cook for celehrities such as Robert Deniro, Celene Dion, Charlie Sheen, to name a few. I've caterer in Miami for Best Buddies, Romero Britto, Miami City Ballet.
Describe a recent event you are fond of.
This past December, I was working as a private chef for a prominent family in the design business. I caterer the food for several photoshoots as well as a Cocktail party of 50 for The Dior Group from Paris.
What advice would you give a customer looking to hire a pro in your area of expertise?
I think it's important that theirs a connection between the client and the person organizing your event. There has to be transparency on both parts.
What questions should customers think through before talking to pros about their needs?
The customer has to have a good idea of what they envision their event to be like. It's important to set the tone of the event and don't be afraid to ask questions.