About
As an Executive Chef, and certified wine sommelier I pride myself in providing an amazing experience for clients. Listening and understanding the needs of clients and guests I am able to curate the best menu and allow each person an opportunity to Savor the Experience I provide!
Highlights
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
Reviews
George W.
ShortStack12
J T.
Peter M.
rodnak
Jim M.
Frequently asked questions
What is your typical process for working with a new customer?
I provide a consultation and learn more about my client's needs. If wine and food pairing is needed, I take care of signature drinks to compliment the meal as a certified sommelier. I provide menu options and allow the client to choose and we are set! I also offer decor for the best experience.
What education and/or training do you have that relates to your work?
I am a graduate of Johnson & Wales University of Charlotte North Carolina class of 2018 Culinary Arts Program, 2020 Hospitality and Management, and an MBA graduate, May 2022. I have traveled to Europe for additional training in Paris and Germany. I am also a certified sommelier.
Do you have a standard pricing system for your services? If so, please share the details here.
The pricing is indivually based. My pricing can include a plated meal, buffet, decor, sous chef, servers, and anything my clients need.
How did you get started in this business?
I got started by being motivated to create an experience for clients. So often caterers cook food and drop it off. I prefer the opposite. I enjoy being a personal chef as I prepare and cook for my clients on site. Serving hot food and answering questions is a preference. Having the client in mind and providing decor is a bonus for me. I go above and beyond to guarantee the clients enjoy the experience.
What types of customers have you worked with?
I have worked with celebrities, sports players, and great customers over the past 3 years. I have provided private dining for events up to 200 people. Yet, I have the staff to provide a magnificent experience for more.
Describe a recent event you are fond of.
I have private events for women entrepreneurs. The most memorable would be hosting my event at the Governor's mansion in Columbia, South Carolina. This event was themed Bridgerton Brunch. We had amazing cuisine and dressed in our Victorian gowns. I'm looking forward to my next events in Houston, Texas and Ohio.
What advice would you give a customer looking to hire a pro in your area of expertise?
My advice would be to make sure you as the client is catered to, and that you are not catering to the chef. What you prefer and like should not be modified. If this occurs make sure it's a mutual agreement.
What questions should customers think through before talking to pros about their needs?
Customers should think about the location which must have at least a sink and prep area when a full kitchen is not provided. This makes a huge difference for the chef coming in to provide service.