We offer services from a romantic dinner for two all the way to corporate events for several hundred. We have traveled as far as Florida and New Jersey. We offer setup and complete breakdown at no charge to our guests.
Our Chef has worked at some of the finest restaurants in Metro-Detroit, such as Joe Muers, Chez Raphael, Le Metro , The Money Tree and several others. Our cuisine runs the gauntlet, French, Italian, Mediterranean and American fare. Our Chef is personally at your event and works with you from start to finish.
Look at some of our events and pictures on FB, Yelp, Google and our website www.chefcateringmi.com
I love to work directly with the customer from start to finish and showing them different ways to approach their unique and special event. Also, teaching them along the way and encouraging them to ask questions and not to hesitate to contact me regarding additional thoughts or questions.
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Our Chef works hands on with the customer from start to finish and is on the premises for your event from beginning to end, overseeing the entire process of the events structural entirety.
We also , adjust the menu to fix every customers price point when necessary, regarding last minute changes or any and all personal preferences and/or dietary and allergic restrictions
OCC- Ass.degree in culinary arts
Member of MCD’cuisne chapter of ACF
Former( and only Pastry Chef )Executive Chef of the historical “ Joe Muers Seafood “
2 year apprenticeship at “The Money Tree “
2 year apprenticeship at “ Le Metro “
2 year apprenticeship at “ Chez Raphael “
We at Chef Catering work hand in hand with the customer to offer a more personal touch and a more efficient price point
Therefore , we can facilitate the customers every whim ( no matter what)
Inspired by my Great-grandmother and family roots in Northern Michigan has a large part in planting the seed to become a serious Chef.
Pro Athletes, politicians, chefs, country clubs, law enforcement, fire departments, high profile attorneys and the everyday enthusiasts.
I catered a 6 course meal for several local and out of state professional basketball players. It was awesome to see how much they appreciated the courses that I prepared and the excitement for my presentations.
I’d strongly encourage them to actually get a better idea of the Chef. Schedule a meeting and it’ll give you a better idea of what type of Chef you’ll be dealing with and also you can get a look at their portfolio of pictures.
If everything is all inclusive or a’la Carte. That way you there’s no surprises