Chef's Creative Cuisine
About
My services range from backyard bbq for upto 200 people to in home 4 course wine dinners for 2 people. Customized menus for all tastes.
My passion and love for food and people.
Highlights
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
Easy going process, establish date, create menu, submit deposit sit back and enjoy.
What education and/or training do you have that relates to your work?
25 year Professionally trained Chef. C.E.C. ServSafe Food Handling Manager Certified
National Registry of Food Service Professionals Certified
Allergen Awareness and Prevention Certified
Choke Save/CPR Certified
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing varies based on number of people, menu and other factors.
How did you get started in this business?
My love for cooking started really young. Got my first industry job at 14 as a cook at Rosario's in Canton, MA. Upon graduating high school, I attended Newbury College and obtained my A.S. Culinary Arts/Hotel Restaurant Management. I have held high ranking positions with companies such as Legal Seafood, NYA Joes, Maggiano's Little Italy, Spring Valley Country Club, Del Frisco's along with a few private independent restaurant openings. My experience is vast and very well rounded.