Fresh Events
About
I have been in the hospitality industry for over 20 years and have focussed a great deal in Events & Catering.
Not only can I bartend, event plan, and decorate, I also cook and can help you with pairing food, wine and cocktails and advise on event set up. I have cooked for over 5000 people and served thousands more.
I love what I do! I also really like helping people enjoy a great time - especially after getting through 2020!
I am licensed (MAST) and have my Food Handlers permit. I have bartended for private parties, hotels, weddings, fine dining restaurants, sports bars & sports arenas. Go Hawks!
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
I get general details via email or over the phone. I then ask questions that help me know how to help you!
We then discuss timelines and budgets and how I can help.
Then we visit the venue together about a month before the event, unless it's a venue I already know.
What education and/or training do you have that relates to your work?
I've cooked and bartended for thousands of people and have been in the industry over 30 years.
Do you have a standard pricing system for your services? If so, please share the details here.
My rate varies per service. I start at $30/hr.
How did you get started in this business?
through a friend of mine
What types of customers have you worked with?
All types of events and clients.
I've done church dinners, weddings, corporate and private parties and intimate in-home dinner parties. I've also cooked on a Tall Ship in the San Juans, so there's literally nothing I can't handle.
Describe a recent event you are fond of.
Unfortunately, it's been awhile. I was last working at Beneroya Hall as a bartender. Great staff and great music!
What advice would you give a customer looking to hire a pro in your area of expertise?
Really listen to what people are and are not telling you. BE sure you hire someone with experience who KNOWS venues and what to expect. Also, be cautious if prices are too low or too high.
What questions should customers think through before talking to pros about their needs?
That really varies per customer.