LUNdCH
About
When chef Mike Lund decided to go into business for himself, he wanted to apply the knowledge of and respect for great food he had gained as a traditional chef. The result: LUNdCH, a casual spot where Staunton can indulge in farm-to-table fare prepared with creativity and care. At LUNdCH, we use locally sourced ingredients as often as possible (sometimes as local as the garden in our parking lot) to construct seasonally inspired menus of bold new flavors and comforting favorites alike. Visit us and taste for yourself the difference a responsible, sustainable approach to food can make. We can't wait to welcome you to the family!
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Frequently asked questions
What is your typical process for working with a new customer?
We typicaly begin with an email or phone call. In person meeting or site visit if necessary.
What education and/or training do you have that relates to your work?
20+ Years commercial kitchen experience.
Studied Hotel Restaurant Adminastration at the University of Tennessee.
Do you have a standard pricing system for your services? If so, please share the details here.
All of our pricing is based off our price list and business overview.
https://www.mikelundfood.com/price-list
Our drop-off menu:
https://docs.wixstatic.com/ugd/6d5bbc_5607609396bf488ca1c61ca8aa52b6b4.pdf
How did you get started in this business?
After many years training in and running some amazing restaurants I decided I was ready to and wanted to do my own thing.
What types of customers have you worked with?
All types of people and businesses. We've done everything from intimate 30 person weddings to corporate events for 500 people.
Describe a recent event you are fond of.
Cocktail & Canape in a restored historic mansion for 75 guests.
What advice would you give a customer looking to hire a pro in your area of expertise?
You get what you pay for.
What questions should customers think through before talking to pros about their needs?
When, where, how many, how much do you want to spend.