About
Our service stands out in several ways. Our Staff absolutely Love serving people.
Our Executive Chef has majored in Art and Science and she sees Food as Art and Science (she is even writing a book about the Art and Science of Foods and the Elements of Ingredients). Our Chefs use their passion for beauty and vibrant flavors to create dishes that are the result of our clients resquests down to the finest detail.
Our service staff have worked in 5-star restaurants and hold serving our clients and guests at the highest priority all with a warmth and temperment of Family.
We all hail from diverse backgrounds and cultures and have chosen to be a Family to each other and everyone we encounter.
The Food, the People, the Rush and the Creativity.
But mostly the Laughter and Smiles created while doing what we Love.
Photos and videos
Reviews
CQuvator A.
Frequently asked questions
What is your typical process for working with a new customer?
We prefer a conversation with the client.
To better understand what the client desires in products, services.
To review the clients parameters for the order in location, number of guests, and budget.
To determine what the clients best outcome of service would require.
To get to know the clients style of hosting.
And fi ally to provide the client with options and a vision for their project.
What education and/or training do you have that relates to your work?
Our chefs are self-taught in education. Having over 30 years of training with somenof the finest Chefs in Dallas and New York.
Our executive Chef majors in Science and the Arts and she uses those tools to create dishes that are designed to intrigue amd stimulate the palate and other senses. Our dishes and menus are ever evolving.
Do you have a standard pricing system for your services? If so, please share the details here.
A Standardized pricing Menu is in the works and should be avaialbe by early 2019.
How did you get started in this business?
After working in Management for one of the largest Tecnology companies and enduring 3 layoffs our owner decided work for her self using a passions for foods and skills learned working as assistant to a local Chef in her twenties to open her first catering company.
That company grew to contracting with her previous employer and other major companies for meeting, banquet and event catering services.
What types of customers have you worked with?
Our company has worked with clients from 1st Birthday's to Fortune 100 Companies.
We have catered events from an Engagement party of two to Major Company Holiday Affair of 2000. We take pride in treating all of our clients and guests with the very same warmth, regard and accomodation.
Describe a recent event you are fond of.
We always enjoy getting out into the community while feeding the Homeless. Our company feeds the homeless as often as possible and surely 4 times a year.
This past event after having their meals some of our homeless patrons volunteered to take prepackaged meals to those that could not attend the event. They made several trips out into the nught even to insure that everyone had a meal for Thanksgiving.
That was a day that made us even prouder to call this Metroplex our home.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would advise to ask lots of questions and be very detailed in your request for services.
Gather intel on pricing in the area.
Have realistic expectations.
Get things in writing. Even if there are changes to your initial order. Request amending of the contract even if only in verbiage.
Read reviews and take notes. It is ok to ask about a review.
Good business practice is to always improve. Every now and then it takes a second opportunity to improve upon.
Fortunately, we work hard to try and get it right the first time ;)