About
For me, the most exciting part is the planning and menu creation. Cooking is not just art but a choreographyled dance. This is where I have fun. Putting all the moves together and then executing them. That's when I'm in my happy place. And the most rewarding is the satisfaction of my guest after the firslts bite of the food my team and I have prepared.
Cooking is a labor of love. This is my way of adding love to the world. When someone hires me, they are using me and my gift as the messenger, to say I love you.
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T T.
Blanca M.
Anthony M.
Ann W.
Frequently asked questions
What is your typical process for working with a new customer?
You can call or text and give me some information about the event and guest of honor and I'll create a memorable menu
What education and/or training do you have that relates to your work?
Baltimore International College graduate
Do you have a standard pricing system for your services? If so, please share the details here.
Private dinner for 2, includes 3 course and wine pairing starts at $500
How did you get started in this business?
When I was young, the time spent in the kitchen with my grandmom and mother instilled in me the passion for cooking.
What types of customers have you worked with?
I have worked with costumers of all walks of life. I have cooked for events ranging from weddings to baby showers. I have done anniversary dinners for new couples and couples celebrating 40 yrs of marriage. I have done cooking classes with young children. There is no limit.
Describe a recent event you are fond of.
Recently I was head chef for a prom form UMBC, we had 490 guest. Ice sculptures, buffet set up, DJs and fog machines. It was a a great night.
What advice would you give a customer looking to hire a pro in your area of expertise?
Have in mind a budget and in my opinion, find a chef that loves to create and let them work their magic. Be open to new flavors.
What questions should customers think through before talking to pros about their needs?
Questions to think through: location, duration of service, type of service. Do you want buffet, plated, family style, table side cooking. Budget is important, because with the budget the chef has room to create. Your not just paying for food, but for the memorable experience the chef will create.