About
I get excited to cook because it is an oppportunity to bring immediate happiness to anyones day in that moment.
I enjoy most how food always seems to bring people together in one way or another. My passion grows from having a big family of my own and we always cook and celebrate special events.
Highlights
Payment methods
Specialties
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
Photos and videos
Reviews
alwin G.
miko R.
exclusively D.
divine ntchr C.
Eddie v.
PreShay
Frequently asked questions
What is your typical process for working with a new customer?
I like to give a detailed assessment to make sure both parties are on the same page. I want to deliver what is expected and what is promised.
What education and/or training do you have that relates to your work?
I graduated from The Art Institution of Houston. I have also been running 2 food services for over 6 years.
Do you have a standard pricing system for your services? If so, please share the details here.
For big or small events plates can range anywhere from $25-50 a head depending on the menu selected.
How did you get started in this business?
I have been cooking since I was a little kid with Grandma, Mom and Dad. It runs in my family and my Uncle runs his own catering service in Detroit.
What types of customers have you worked with?
I have worked with celebrity's, common working class people and even corporations.
Describe a recent event you are fond of.
I did a nice brunch for 25 people in a high rise looking over the beautiful city of Houston. We had mimosas, fruit, lemon glazed chicken and waffles, eggs and even fried shrimp and grits! I also did a super bowl party of 200 people. That was fun!
What advice would you give a customer looking to hire a pro in your area of expertise?
Have an open mind and allow the chef to be creative.
What questions should customers think through before talking to pros about their needs?
They need to at least have an idea of the type of food they want to serve, typically I can guide them and take it from there.