About
We take pride in customizing amazing menus and providing an overall fantastic experience for our clients.
I love seeing the joy on the faces of people enjoying our food! That's what it's all about.
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Meg S.
Frequently asked questions
What is your typical process for working with a new customer?
Let's talk! :)
It may be a little old school, but I prefer to chat over the phone about details before finalizing an agreement. I find it to be the quickest and easiest way to get on the same page.
What education and/or training do you have that relates to your work?
We come from the School of hard knocks. We believe in experience and repoir over certifications and degrees. All our staff have proven track records of excellence, awesomeness and have years of hands-on, industry experience.
Do you have a standard pricing system for your services? If so, please share the details here.
Lots of factors play a role in pricing; location, equipment, menu, setup, etc.:
I prefer a phone call discussion about details before finalizing costs.
How did you get started in this business?
Starting in college, I've worked my way up in the industry. From dishwasher to butcher, to high volume restaurant manager- I've worked it all. I started Rebel Chefs in 2021 to set the bar a little higher. We believe in great food and a great experience and that's what we aim to do.
What types of customers have you worked with?
Most of our catering experience is related to College campus fraternal organizations, events, and weddings, but we love it all!
Describe a recent event you are fond of.
We did a Parents' Weekend Brunch for the Alpha Omicron Pi Sorority at Ole Miss and had a blast! We did BBQ smoked chicken, pork tenderloin, composed Summer Salad w/ Lemon Dijon dressing, potato salad, grilled sweet potatoes & Zucchini, and lemon ice box pie for desert.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look for someone who gets you and what you want. There is nothing worse than showing up at YOUR event and being disappointed.
What questions should customers think through before talking to pros about their needs?
1. How many people?
2. What's my budget?
3. What kind of food do I want?
4. Will it be buffet style or plated?