Above the rest! Our Executive chef has traveled the world consulting on restaurant openings, he's has worked with executive white house chefs, Food Network stars and master chef Marcus Samuelson. Heaven’s Kitchen prides its self on creating the best experience and memories to be talked about years later.
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Frequently asked questions
What is your typical process for working with a new customer?
We like to get to know our client to understand their likes and dislikes. We take them through a guided tour of success from the beginning to the end. Our staff have over 50 years of combined hospitality.
What education and/or training do you have that relates to your work?
I have my culinary degree, 30+ years in foodservice and we are ServSafe certified.
Do you have a standard pricing system for your services? If so, please share the details here.
Our pricing is based on our client's needs.
How did you get started in this business?
Catering was a partime hobby for many years. But when the economy to a turn for the worst and my career at the time seemed fruitless, I turned to my passion and never looked back. Now 30 years in I have made this my new career and have enjoyed it ever since. I have had the opportunity to work with top chefs, master chefs and executive white house chefs.
What types of customers have you worked with?
All types from celebrities to everyday folks.
Describe a recent event you are fond of.
Just completed a post Corona virus Birthday party. It went well and everyone had a safe and enjoyable evening.
What advice would you give a customer looking to hire a pro in your area of expertise?
Always know your budget. There nothing more frustrating for both of us is too plan a party the client can't afford.
What questions should customers think through before talking to pros about their needs?
What is your budget and what type of service you would like.