About
We go above and beyond to provide a full guest experience
Making the guest happy
Details
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, Barn
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
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
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
Reviews
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CT
Cleo T.
It’s an educational food experience. It has really developed my palette. Love It!
April 09, 2022
T
Terry
Chef is very knowledgeable and easy to work with.
April 09, 2022
Frequently asked questions
What is your typical process for working with a new customer?
Consultation/Pricing
Tasting (for weddings only)
Then you've booked me!
What education and/or training do you have that relates to your work?
Le Cordon Bleu Culinary Academy . Graduated 2009
13 years of Fine dining and catering experience
Do you have a standard pricing system for your services? If so, please share the details here.
I price per person based on level of ingredients menu chosen
How did you get started in this business?
Working in kitchens straight from the womb 😉
What types of customers have you worked with?
Microsoft, t mobile, sw airlines corporate lunches. Personal dining at home experiences.
Services offered
Catering
Personal Chef