Clean Cuisine By Chef Rebecca Purro

Clean Cuisine By Chef Rebecca Purro

5.0(1 review)

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

5 employees
34 years in business
Serves Miami Beach , FL

Photos and videos


  • Reviews

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    LP

    Livian P.

    Rebecca’s style of food and her presentation is outstanding She has a very clean and healthy style She was very efficient and always on time I highly recommend her and definitely use her again
    ... Show more
    February 27, 2020

    Frequently asked questions

    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.

    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.

    Generally, I base pricing on menu and no.  of guests. However I can customize menus based on the budget.

    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.

    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. 

    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.

    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.

    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.


    Services offered

    Catering
    Personal Chef