Vivo Events Catering

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

10 employees

13 years in business

Serves Chicago , IL

Specialties

Dietary restrictions

Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Other dietary restrictions

Meal preparation location

Meal prepared onsite, Meal delivered

Meal preparation frequency

Only once, Monthly, A few times per month, Weekly, A few times per week, Daily, A few times per day

Budget per person

Under $30 (basic), $30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure

Cuisine types

American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, French, Barbecue

Which meal

Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert

Extras

Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic), Hot beverages (coffee, tea, etc.)

Level of service

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

Event type

Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal

Number of guests

1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests

Photos and videos

Reviews

Your trust is our top concern, so businesses can't pay to alter or remove their reviews. Learn more.

0.0

0 reviews

Colleen

10/10 !! Chef Pacos Pasta Rolled by Hand course was fantastic. We spent the first hour creating the noodles and the rest of the night over eating! Chef served our group a salad, (2) different pasta dishes and homemade tiramisu. He sent us home fat and smiling with enough dough to make a serving at home. I highly recommend this course. Thanks, Chef !

July 23, 2019

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

Services offered

Catering

Personal Chef

Event Planning