Next Level Cuisine
New
New
About
Upscale food offerings, customized menus and cooking classes. Second to none quality, variety and presentation. All dietary needs will be met. All items made from scratch by a French born and trained Executive Chef. Former TB Buccaneers Chef.
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert
Meal(s)
Lunch, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only)
Serving style
Buffet, Family style
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
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, 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?
Initial contact through the app. Determine details, agree on time and budget, secure deposit. Let me do my magic....😊
What education and/or training do you have that relates to your work?
I was born and trained in France. Ran the Tampa Yacht and Country Club for 10 years as Executive Chef. More recently served as Executive Chef for the Tampa Bay Buccaneers. Now offering my expertise as a Private Chef.
Services offered
Catering
Personal Chef