Skytrace Cuisine

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

5 employees

8 years in business

Serves Atlanta , GA

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

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

Full service, 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

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

Reviews

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0 reviews

Gretchen C.

The flavors in the food had remarkable depth. Each dish was seasoned with its own spices and herbs, which come out smelling savory and appetizing. The food was delicious.

December 17, 2020

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?