Chef Ashley Henderson

New

About

I’m a chef a with Many years of high end restaurant experience. I’m the former exec her of the Tower Club of Dallas.

Move worked at The Ritz Carlton, The W, The Omni, and a few other of Dallas’s Highend Restaurants.

The Look on Peopela faces when a They Try My food and The Refferals From Those People.

I love what I do and I’m extremely passionate about everything I put out.

Highlights

2 employees

2 years in business

Serves Dallas , TX

Payment methods

Credit Card, Cash, Square, Apple Pay, Zelle

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

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

$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Frequently asked questions

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

We discuss menu.

some like to setup a tasting.

Tastings are $200 and they 2 hours you can try 3-5 of your top choices. Maximum of 4 people are welcome. Tasting fee is deducted from Event balance. We discuss menu, setup, decor, execution, etc.

I no tasting is requested then we setup consultantation which is $85 it’s 1 hour. Maximum of 4 people This can be via phone or in person. We discuss menu, setup, decor, execution, etc. Consultation fee is deducted from Event balance.

From there to solidify the date 50% deposit is required and remaining balance and head count finalizing is due 7 days prior to event.

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

I’ve been in the industry for 10+ years. I attended Le Cordon Bleu in dallas, Tx

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

We only cater plated events and action stations.

Lunch Plated $45

Dinner Plated $65pp

Minimum 50pp

How did you get started in this business?

I began cooking as a young child.

I knew when I was 13 I wanted to be a chef. I’ve been pressing this journey since and never looked back. I love it

Services offered

Catering

Personal Chef