About
Most people's lives are consumed with family, work, and the balance in between it all. We help make your life simpler by planning your date nights and special events, so that you focus on the people you care about.
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Lori J.
Frequently asked questions
What is your typical process for working with a new customer?
My initial conversation with new clients is to gain an understanding of the cuisine they would like as well as the reason they are celebrating/ needing the services of a private chef, to help produce a better experience. I then create a menu with dietary restrictions in mind.
What education and/or training do you have that relates to your work?
I attended Auguste Escoffier School of Culinary Arts, located in Boulder, Co. I also have several years in a high end country club, chain restaurants, and corporate dining.
Do you have a standard pricing system for your services? If so, please share the details here.
My pricing is simple and direct. It is based on a per person charge, no per hour service charge. No matter how long I spend in traffic, grocery store, preparing, or cooking your price never change .
How did you get started in this business?
Cliche, but my love of food began from infancy. Watching my grandmother prepare meals for my siblings and the joy she had when the meal was complete and the look of love on our faces from the deliciously prepared meals. It's in my DNA to cook good food and make people happy through my love language- food.
What types of customers have you worked with?
High profile, couples looking for a date night or group date night, and everyday families looking for a night off.
What advice would you give a customer looking to hire a pro in your area of expertise?
1. It’s all about convenience. – No need to stress. You don’t have to lift a finger. A personal chef arrives with the food already prepped the way you might see in a restaurant. Everything is prepared at your venue of choice. No need to drive, just tuck the kids in bed and I'll pour you a drink.
2. No Clean Up- that’s right. I keep the kitchen tidy as the courses go out, and in the end all of the dishes are done and the kitchen is often left cleaner than when I arrived.
3.Saves You Time- with a personal chef there is no travel time, no waiting for a table and when dinner is done you can go right back to enjoying the company of your guests.
What questions should customers think through before talking to pros about their needs?
What cuisine would they like?
How many guests?
Plated meal, buffet, or grazing station?
Do I have the necessary equipment for service?