About
I love to beagle to bring anyones food dreams into reality. I'm versatile in an array of different styles of food. I also have the ability to be a private chef, or staff a 25 employee event.
Highlights
Hired 1 time
1234 employees
4 years in business
Serves Cincinnati , OH
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, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, Vegan, Indian
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor
Reviews
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KS
Kathy S.
Quick respond!
August 09, 2021
•Hired on Fash
Frequently asked questions
What is your typical process for working with a new customer?
I would
Get their contact and a few details about the event or meal they are hoping to aquire. Such as where, when, how many people, type of food, alergies? Last but not least their ideal budget.
What education and/or training do you have that relates to your work?
8 years in the industry, the first half of that I trained under multiple chefs and learned all sorts of different styles from around the world. The second half I ran the kitchen aspect of restraunts and now own my own company. I specialize in flavor crossovers from around the world.
Services offered
Catering
Personal Chef