Chef T
No reviews yet
•
Raleigh, NC
About
My company wants to provide a delicatable symphony of flavors on your tastebuds.
Highlights
5 employees
25 years in business
Serves Raleigh, NC
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea
Meal(s)
Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen
Serving style
Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests
Budget per person
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
I first like to have a one on one to see what my company can do to make their food needs met.
What education and/or training do you have that relates to your work?
I was classically trained at Johnson & Wales University and have worked in the industry for the past 14yrs.
Do you have a standard pricing system for your services? If so, please share the details here.
I currently only have a standard with my personal chef prices; everything else is based upon what my client wants.
How did you get started in this business?
After my corporate company lost their contract at a university, I had to provide for my family and that’s how I got started.
What types of customers have you worked with?
I’ve worked with your everyday stay at home mom; to your fortune 200 company leaders.
Services offered
Catering
Personal Chef