J.aston Private Chef And Catering Llc
New
New
About
Hi I'm Sarah Green I've been a paid working chef for 10 years I love to cook this is my passion. I'm a fine dining casual chef with a homestyle touch!
Highlights
2 employees
4 years in business
Serves HALNDLE BCH , FL
Details
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
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, Family style, Small bites/Passed appetizers
Event type
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, 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
Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment
Photos and videos
No reviews (yet)
Ask this vendor for references. There's no obligation to hire and we’re here to help your booking go smoothly.
Frequently asked questions
What is your typical process for working with a new customer?
We can do a over the phone consultation or setup and in person interview.
Discuss your menu or I can go over some of my preset menus.
Futher discuss your expectations
What education and/or training do you have that relates to your work?
2 yr degree from auguste escoffier In culinary arts.
Working professionally as a chef for 10 years. I'm experienced in modern american cuisine, jamaican cuisine, southern cuisine, and Italian cusine.
What types of customers have you worked with?
I've work with people from all backgrounds in this business you have wide spectrum of people.
Services offered
Catering
Personal Chef