Personal Chef Solutions & Catering

About

I have been a professional chef for over 15 years. I join the Army as a cook and joined the Culinary Arts Team. I provide each client my undivided attention to ensure that receive the best service I can provide. No 2 clients are alike so menus that I prepare is tailored towards each client.

Highlights

3 employees

9 years in business

Serves Fayetteville , NC

Payment methods

Cash, Check, Square

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-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

Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, 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

$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, Barbecue, American - Southern

Additional supplies needed

Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment

Photos and videos

Reviews

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0 reviews

Tom F.

Chef Gwen and her staff catered my birthday party, and it couldnt have been more scrumptious. She was very easy to work with from the start until after the party was over, cleaning up after herself and leaving plenty of leftovers with containers for the guests to fill and take home. She has her own event planner that matched the party theme with the serving line decorations and the coctail table. She served the following:

Cocktail Hour - Summer themed appetizers such as mango, peach & pineapple salsa w/cinnamon chips, spicy watermelon, Ceviche w/tortilla chips, shrimp kabobs w/lemon aioli, fresh fruit w/dip, fresh summer vegetable tray with dressing, bacon jalapeño wraps, barbeque meatballs, tangy almond chicken kabobs.

Dinner - Salad bar, Lemon herb chicken, stuffed flounder filets, roast beef slices w/horseradish, beef kabobs served with pesto pasta, roasted potatoes, asparagus roll ups, squash dish, Jalapeño cornbread and yeast rolls, and the list goes on. Gwen is delightful and warm as is her staff, Shema, Trey, Francis, to name a few. We will definitely use her in the future. If you need an event catered, we highly recommend Gwen, 910-992-2001.

September 05, 2022

•Hired on Fash

Frequently asked questions

What is your typical process for working with a new customer?

I give my quote according to the client's request. When the client contacts me I find out a few things: 1) What is your vision? food & drink? full service ( waitstaff, Passed hors d'oeuvres)? budget? I take this into consideration along with my time, number of people that I need to hire as well as whether or not they have a kitchen available to prepare their menu onsite.

What education and/or training do you have that relates to your work?

I became interested in Culinary Arts as a cook in the military. I was on the Culinary Arts Team in Ft. Hood in 1983-1984 & in Massweiler, Germany 1985 - 1987. I completed Culinary Arts School in 2015 & have maintained my food handling & sanitation certifications.

What types of customers have you worked with?

I have worked all types of customers. Doctors, corporate, brides & grooms, medical diets, sororities, indoors & outdoors.

What advice would you give a customer looking to hire a pro in your area of expertise?

Consider all that goes into making your event successful whether big or small.

What questions should customers think through before talking to pros about their needs?

What can I afford (budget)?

Does the caterer do tasting? Is there a charge?

Is the pro willing to travel? How far? Is there a charge?

Services offered

Catering

Personal Chef