About
We have over 34 years experience in the hospitality industry. We are a small family owned business that strives on perfection and customer satisfaction. Prompt professional staff amazing cuisine and culinary art
We enjoy exploring new cuisines, pushing ourselves daily to achieve our best selves. The satisfaction and joy our food and service brings to our clients is the most fulfilling feeling. The fact that our customer base is so spread out is really exciting.
Highlights
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
Tree L.
Candice
John E.
Suzy W.
Papi c.
Jason J.
Frequently asked questions
What is your typical process for working with a new customer?
Normally and the customer will contact me with a headcount of people for their catering, as well as Ideas for their food. At which point I will work up sample menus, send them via email along with pricing.
What education and/or training do you have that relates to your work?
I graduated from Scottsdale corner Institute in 1996, I've been featured on good taste with Tangi when I was the executive chef at grape juice in Kerrville Texas, and I did backstage catering for music festivals and TV shoot for about 10 years of my career.
What types of customers have you worked with?
I have ran the gamut, I did backstage catering for music festivals for about 10 years, I also was an executive sous chef at a four-star , four diamond restaurant in Austin Texas.I was the executive chef of the San Diego padres spring training in 1996. I was also the executive chef of a casino in Arizona and a resort in Colorado