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About

Chef Deonte Ford began his culinary career as a food runner, quickly rising to sous chef through his dedication and passion. His impressive experience includes roles at McCormick and Schmick's, Public House, and Redstone at the National Harbor, working across various locations in the DMV area.

He eventually became the Executive Chef at Lake Presidential Golf Club Beachtree, where he refined his culinary and leadership skills. Transitioning to entrepreneurship, Chef Ford launched a successful food truck, mastering the intricacies of running a food business and developing systems and concepts that fueled further growth.

Beyond his professional achievements, Chef Ford is committed to giving back to the community. He actively participates in feeding the homeless and aims to inspire the next generation by working with youth. His long-term goal is to start a culinary youth program, sharing his knowledge and passion for the culinary arts.

Today, Chef Ford is known for his exceptional culinary expertise, entrepreneurial spirit, and dedication to community service, continuing to inspire with his remarkable journey and vision for the future.

Highlights

5 employees

7 years in business

Serves Oxon Hill , MD

Payment methods

Credit Card, Cash, Paypal, Square

Social media

Specialties

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, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Barbecue, American - Southern, Vegan

Additional supplies needed

Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment, Table décor

Photos and videos

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Services offered

Bartending

Catering

Personal Chef

Event Help And Wait Staff

Candy Buffet Services

Food Truck Or Cart Services

Event Planning