About
I've been working with food since a child. I come from a family of great cooks and restaurant chefs. I'm ServSafe certified so I'm trained to handle your food correctly. Making sure it's safe for you, your family and friends. I have been trained by an award-winning chef and am currently a student at one of the best culinary arts school in the country.
I enjoy helping people bring their vision to life when it comes to food. I get a lot of different requests such as personal chef, meal prep, weddings, etc. When the client says this is exactly what I want I feel rewarded.
Highlights
Specialties
Dietary restrictions
Meal preparation location
Meal preparation frequency
Budget per person
Cuisine types
Which meal
Extras
Level of service
Event type
Number of guests
Reviews
Tanya S.
Erockney H.
Anthony
Frequently asked questions
What is your typical process for working with a new customer?
I like to have a quick 15-minute consultation with new clients. In this consultation, I like to find out food allergies, dietary restrictions, favorite foods, and the vision they want to see come to pass.
What education and/or training do you have that relates to your work?
I have my manager's food handlers certification. I have been trained by award-winning chef and currently a student in one of the best culinary schools in the country.
Do you have a standard pricing system for your services? If so, please share the details here.
Depending on the needs of the client I do have additional fees outside the price of preparing the food. Such as delivery, set up, servers, etc.
How did you get started in this business?
I've been cooking since a child. My grandfather had 2 restaurants and my mother was a caterer. It's been my dream to do the same.
What types of customers have you worked with?
I've worked with all types of clients. I specialize in a vast variety of foods which bring different request my way. I've worked grand openings, weddings, baby showers, repasses, house party, business meeting and much more.
Describe a recent event you are fond of.
My most recent event I'm fond of is a business event I did. They were a lot of different cultures there that enjoyed my food. People were coming to me letting me know how it was their first time trying the dishes I made and never thought it would be so good.
What advice would you give a customer looking to hire a pro in your area of expertise?
The advice I would give is, to be honest about your expectations.
What questions should customers think through before talking to pros about their needs?
Before talking to a pro you should think through your budget and expectations.