Gourmet Fusion
About
We strive to cater to our clients needs and customize any request. I am a classicly trained Chef that has the ability to fullfill your request for anything that your pallet desires. My specialty is Pacific Rim Fusion.
I cook with passion and build relationships with people through food. I enjoy creating an atmoshpere for my clients that is casual and satisfying enviorment.
Highlights
2 employees
9 years in business
Serves Kailua, HI
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert
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
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
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
$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
Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, 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?
A typical process for a new client is a phone call that we can discuss the details of your event and what I can offer, pricing, dates and location.
What education and/or training do you have that relates to your work?
Graduated from Auguse Escoffier Culinary Academy
Worked in the Food Service Industry for 21 years @ various Resturants, Institutions and Catering
Held Chef Manager positions and Executive Chef titles for 15 years
Services offered
Personal Chef
Catering