About
Our chef is a classically trained fine dining chef who has worked for internationally recognized institutions. She use seasonal local ingredients from farmers she befriended while working for some of the best establishments in the world.
Highlights
Photos and videos
Reviews
Jessica G.
William s.
Jonquil
Danielle F.
Cynthia H.
Kimberly B.
Frequently asked questions
What is your typical process for working with a new customer?
First I ask type of event and where. Then I ask what they had in mind. Then budget. I come back with what I can do for their budget. I send invoice. I check in to make sure nothing has changed 3 days before and day before party. Then we show up and you have a great time.
What education and/or training do you have that relates to your work?
Classically trained at New England culinary institute. Cooking professionally for over 15 years in fine dining and luxury resorts And five star five diamond as well as establishments nominated for James Beard Award. Also recognized by Vogue for her brunch restaurant in East Nashville.
Do you have a standard pricing system for your services? If so, please share the details here.
There is a chefs fee of 250 and service fee of 20% if servers are needed.
How did you get started in this business?
I started working in fine dining from the start. I wanted to learn from the best and be around the best so I could give the best to my guest.
What types of customers have you worked with?
I have done quite a few weddings, Product launches, corporate meetings, conventions, and celebrities.
Describe a recent event you are fond of.
During covid I was luck to be able to quarantine with my family on my sisters estate so I hosted a French inspired pool side brunch to remind us there is so much to be thankful for like family, oysters, and champagne.
What advice would you give a customer looking to hire a pro in your area of expertise?
Be clear about your expectations and trust professionals when they tell you what they can give you. If it doesn't meet your expectations find someone else. But do keep in mind you get what you pay for.
What questions should customers think through before talking to pros about their needs?
What kind of event do you want casual or formal? What time of day? How many people? What is your budget including tip?