NOLA Kitchen

NOLA Kitchen


I am the only Cajun/Creole chef in the Austin area who offers private services. I have been in business for 12 years, and in food and beverage since 1988.  

Being able to make my client's special events perfect is what I thrive on!  I only have one chance to make each and every event special, so I am quite particular about being professional, punctual and staying within the budget agreed upon.

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Austin, TX 78732
18 years in business
1 employees
Email verified
Phone verified

Services offered

Catering Services Corporate Caterers

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Q & A

What is your typical process for working with a new customer?

I convene with clients about their budget and menu ideas, then email choices that will accommodate their needs. I am a big fan of the client being a part of the menu planning, afterall, it is your party and am interested in your input. 

What education and/or training do you have that relates to your work?

Graduated with a 4.0 and the University Director's Distinguished Graduate Award from Johnson & Wales University in Vail, CO. 

I have worked in Vail, St. Louis, New Orleans (as a business owner), and now Austin as a business owner.

Do you have a standard pricing system for your services? If so, please share the details here.

No starndard pricing. Prices are based on the menu that the client takes part in creating. 

How did you get started in this business?

Great grandmother had a place in Ocean Side, California after WW2, I cooked as a child, then chose to pursue my dream after LSU.

What types of customers have you worked with?

Private clients mostly...professional athletes, musicians, movie personalities, business execs, etc.

Describe a recent event you are fond of.

Had the opportunity to prepare meals for an international touring rock band who was in the area recording their most recent album. Lots of different cuisines and fun ingredients!

What advice would you give a customers looking to hire a vendor in your area of expertise?

Have your caterer sign a contract. I have heard of several folks getting cancelled on as close as 48 hours from their event. Do you research, only hire reputable folks with websites, email, reviews, years of experience, etc.

What questions should customers think through before talking to vendors about their needs?

Headcount, budget, dates, deadlines, dietary restrictions, etc

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