Personalized services for 2-200. Weekly lunches available or in home cater services. Individualized menu and always will work within your budget. Can also provide bartender, linens and flowers for any occasion. I love the entire process of creating a personalized menu and executing it to the clients satisfaction.

Hi guys! I’ve been cooking professionally my entire work career which is over 20 years. I love cooking and I love learning new techniques and being challenged. I’m all about making sure my client is exceedingly happy with my service.

I have been licensed by the State of Tennessee to officiate weddings. I am looking to make Happy Unions happen. I provide excellent customer service and a world class experience.

Percy P Plates primarily engages in providing single event-based food services & bartending services! Events we cater are banquet halls, graduation parties, wedding receptions, business or retirement luncheons, and trade shows. We also specialize in breakfasts & lunches for work meetings! By booking us I say “Treat yourself don’t cheat yourself!”

Hello, I m Jacqueline I am self taught cook/ chef with 20+ years of experience. I can definitely prepare this meal for you to perfection. Can you give me a idea of the meal , what specific dishes. Appetizer,Entree and dessert. Will the ingredients be on hand, or am I shopping for items. I'll have to prepare a list and work out the times.

I create meals extremely predicated around my customers needs and wants. I put 200% in my work because it's my passion. I make sure my customers are in awe with my work by bringing all my events to extraordinary experiences.

Hello I have been in the restaurant business since 1987. I have been Chef at Mcewens on Monroe, Itta Beena, and Mesquite Chop House over the years. I owned Rizzos by Michael Patrick for 12 years. I can cook most any cuisine and would love the opportunity to personalize any dinner, birthday or private function for you. My approach to food is to take something recognizable and extend beyond that expectation just a little bit, to give it a more modern twist. I’m starting from a perspective of what I would like to eat. I have made a great reputation for myself and this style of cuisine over the years. People are comfortable with it and have come