About
Talent, mastery, uniqueness of variety of foods, and positive attitude.
Travel around the world, freedom to operate individually, create recipes, meet and understand people of different cultures food and ways of cooking, and make people happy.
Highlights
Photos and videos
Reviews
Gretchen C.
Frequently asked questions
What is your typical process for working with a new customer?
Listening to there needs and concerns, explaining my process of preparing meals.
What education and/or training do you have that relates to your work?
Went to training school at SANDALS/BEACHES RESORTS.
10 years experience working at Bliss lounge restaurant. Turks and Caicos Islands
Do you have a standard pricing system for your services? If so, please share the details here.
Breakfast $ 175
Lunch $220
Brunch $ 300
Dinner $350
Prices dose not include grocery
Grocery receipts will be delivered to customer beginning of meals or at the end of services which ever customer perfer.
How did you get started in this business?
Crazy story I had to fill in for a chef that called out at a hotel I was working and client was super impressed with the taste and presentation of my food so he offered me a job as his personal chef.
What types of customers have you worked with?
Commercial enterprise, Business catering, Private villas, High Schools, Private schools, Community Colleges, Yachts, Law firms, Sandal Beaches Resorts, hotels, engagement parties, weddings, retirement, birthday parties, senior living, funerals, church functions, and many other customers.
Describe a recent event you are fond of.
Cooking for a family of 20 people from Texas at Private Villa Lazy Breeze in Providenciales, Turks in Caicos.
What advice would you give a customer looking to hire a pro in your area of expertise?
The advice I would give is to hire a Chef who knows the product, team player, creative, listens, personalize their service, patient, has knowledge of nutrition, time management, can multitask, can handle criticism, positive attitude, good level of physical and mental fitness, can communicate, kitchen safety, food hygiene, and awareness of allergens.
What questions should customers think through before talking to pros about their needs?
1. Can the Chef accept an agreed menu based on my needs?
2. Can that Chef save me money overall (no impulse buying or wastage)?
3. What days can the Chef be available?
4. Dietary needs
5. Type of ethnic foods or cuisines
6. Religious practices to prevent eating certain foods
7. What can you afford for Chef services?
8. Can the Chef create seasonal or region-specific menus?