About
Our menus are designed, thoughtfully crafted once we have a full understanding from our clients. We pay close attention to special details and nornally surprise them with an extra touch and over deliver.
For me everyb job is like a competition at the Culinary art shows. How can we make this look and taste better.
I have been providing hospitality services for several years and thrilled many of my customers have been celebrities during filming. But, it was with great honor to be choosen as the only production caterter during president Clinton Inauguration. And, one of six caterers at the 1996 Atlanta Olympic Games.
We love the obvious connection when our idea's are presented and excites the client. And, always favor the additional request to allow us to coordinate , flowers, linens and lighting.
Details
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Reviews
Christian R.
Farah W.
John
Traci T.
Ray C.
Frequently asked questions
What is your typical process for working with a new customer?
Our process is flawless, we simply ask the following:
What are clients expectations?
budget?
Availability, we tend not to over extend oursevles for quaity control.
What education and/or training do you have that relates to your work?
Growing up in California, I was fortunate enough to serve under Emiles at the age of 14. This Chef introduced French Cooking in Silicon Valley.
Do you have a standard pricing system for your services? If so, please share the details here.
Our pricing is compeditive with other A-Tier catering companies.