About
I have worked in different parts of the world and opened restaurants, such as Romania, Italy, Mexico and USA. I bring tons of experience and different types of cuisines.
I speak four languages.
I am on time and pay attention to the clients needs.
My passion is food and art, I believe these two go hand in hand. So I like to create beautiful art in dishes.
Highlights
Photos and videos
Reviews
Colleen
Frequently asked questions
What is your typical process for working with a new customer?
I would like to have a personal phone call and go over his ideas, I want to hear what the person wants, than I can suggest ideas or keep it as is.
What education and/or training do you have that relates to your work?
Graduate from Kendall culinary program
worked at the Four Seasons Hotel.
Pump room Chicago
The Art Instiute of Chicago
opened 10 restaurants in Chicago
2 American restaurants in Bucharest
Do you have a standard pricing system for your services? If so, please share the details here.
I charge per person it depends on the cuisine
How did you get started in this business?
Working at the four seasons the pump room and in Italy were my first high end places that I worked at and made me realize that this is the right job for me. I moved on to open my first restaurant In 2016 a small Italian trattoria in Bridgeport, IL.
What types of customers have you worked with?
Many different types, people with high expectations and others that just want basic catering needs.
Describe a recent event you are fond of.
I did a cooking class for the French company T-fal on July 16,17 2019 And United airlines corporate.
40 ppl total
What advice would you give a customer looking to hire a pro in your area of expertise?
make sure they listen and give feedback don’t always say yes just to get the job. Offer suggestions.
What questions should customers think through before talking to pros about their needs?
Have you done this type of event?
can you handle the work load
are you on time
can you deliver what you promised