About
My business stands out due to the amount of love and creativity we have creating every meal. We are dedicated to give the freshes and most flavorful foods. All of our meals make you feel like it's straight from your home kitchen. We will have you talking about our meals for days to come.
I enjoy putting the best quality foods together to create the best tasting meals. We try our best to cater to all nationalities and culture backgrounds. As we continue to explore with flavors and fresh spices and herbs; we continue to improve the expirences of our customers. While we work endlessesly hard to improve every dish with dedication and love.
Highlights
Reviews
Felix S.
Zarra W.
Frequently asked questions
What is your typical process for working with a new customer?
As be discuss options with our customers we like to listen to the demands, wants and needs. We will share our options and creativity to collaborate the best we can. We love to try new things and have the opportunity for food testing. No challenge is too challenging and the more we have the opportunity to bring the Nina Lee Eats twist to the occasion the more satisfied our customers are.
What education and/or training do you have that relates to your work?
I currently have years of expirences cooking and catering for various parties and sizes from weddings, sweet sixteens to intimate brunch ins and corporate events. I applied my MBA to every marketing idea to promote unique and professional expirences. All of our customers satisfied and excited to book our brand again.
Do you have a standard pricing system for your services? If so, please share the details here.
Our standard prices always start at $20 per person as we discuss ideas and creativity we will discuss complexity and options. As we continue to get more complex we will discuss prices the bigger the party the more discount applied.
How did you get started in this business?
It all started watching my grandmother cooking for our families. Coming from a large family we all watched my grandmother closely as she prepared a large meal from scratch. As she got older and un able to host dinners I wanted to keep traditions alive. I took over the capacity of feeding 20 plus members during holidays and made sure to host events myself to keep traditions alive.