the things that people want to know

We all are curious beings and sometimes, we are curious about the same things. Here are answers to a collection of questions that we tend to get asked often.

What should the customer know about your pricing (e.g., discounts, fees)?

We prepare our coursed menus in family style servings therefore, if it is for a group of 2 to 4 who would all like individual apps, entrees, sides and desserts, the party will be upgraded to plated service and charged the fees in conjunction with that style. We are a veteran owned business and that is important to us. We do have a Vet discount, with proof of service.  We also offer seasonal discounts that vary. Please inquire for more details. There are additional charges for allergies or specified dietary preferences. There are also additional fees for travel, dependent upon the location. We do not include gratuity in our pricing unless it is for a group that is more than 10.

Policy: Upon booking with us, we have a 25% deposit to be made within a week of accepting the estimate. If for any reason you need to cancel, please do so before your final payment to receive the deposit back. If after the final payment is made, you will receive 50% back (if it is before 7 days before the event.) If a cancellation is made the day of the event, you will forfeit all the funds paid unless a reschedule is planned and made within 48 hours.

What is your typical process for working with a new customer?

I like to first discuss with the client what they want to accomplish and then build upon that. We run a large variety of seasonal and specialty menus and understand that this can sometimes be overwhelming. However, we are more than capable of guiding you down the best path.

What education and/or training do you have that relates to your work?

I attended culinary school in Hawaii. Also, as a military veteran, I know how to think on my feet and work under extreme pressure. I have worked in high end fine dining establishments, resorts, hotels, catering companies, bakeries, film set locations, private clubs, etc. in various parts of the world. Therefore, I pride myself on being able to create and cultivate any experience asked of me.

How did you get started doing this type of work?

During my time in the Air Force, I was the person who cooked for everyone. At that time I realized that I was able to pull the focus off stress and danger in front of us at hand and enable people to just enjoy the current moment through the food I created.

What types of customers have you worked with?

I have worked with many types of people to achieve very different things be it planning a date night, an anniversary dinner, birthday bash, cooking class or bachelorette party.

What advice would you give a customer looking to hire a provider in your area of work?

I would say to look for someone who can bring your vision to life at the most reasonable price. It makes our job easier and more efficient if you have a general idea about what you're looking for, be it the type of event, the cuisine or just any idea that is floating in your head. The more you know, the grander we can make it for you. Also, take the time to read reviews and look through the profile of the chef. See if there is anything in there that speaks to you that calls you to reach out to that person right away. The first instinct is usually the right one.

Do you charge separately for groceries?

No, we do not. Our itemized pricing ends up being all inclusive therefore, what you see is what you get.