Traditional catering is where the food is prepared and cooked in the caterers venue and delivered to you in disposable serving trays and placed in chafing dishes. Later it is reheated in the final venue until service time. resulting some times in dry, cold or lack of presentation of the food. Usually with traditional catering the host of the event does not enjoy his/her event because of the logistics, delivery timeline of the food, presenting the food, the service and finally the cleanup, resulting in not enjoying the experience.

On the other hand modern practice of hiring a Private chef, the menu is completely tailored to your request, your guest preferences and dietary restrictions. All of the food is cooked on-site, on demand, placed, presented, chef carved, served and the chef interacts with you and your guest, talking about each item he prepared, how it was preare, and culinary insight, resulting in the host enjoying his/her party as he is treated like a guest in your own house

To make an accurate estimate and pricing we will always prefer to have as many details as possible as to your menu selection, type of service, equipment’s, venue, service address, you and your guest preferences, etc. Sometimes a quick telephone conversation helps to better understand your expectations for me to submit as quickly as possible your event estimate.

We will communicate as many times necessary to exceed your goal and expectations. We will send you an initial menu proposal based on your requested type of service, your preferences, dietary restrictions, etc. After the initial menu proposal is sent, we will make the necessary adjustments as necessary leading up to the event date.

We include all groceries necessary to execute the agreed upon menu, service ware, dinner ware and cooking utensils. Depending on the amount of guests, we will bring sous chef, chef assistant, and servers for table service. Upon completion of the event we will clean everything and leave your kitchen sparkling.

We have experienced working in vacation rentals and not finding the necessary utensils and equipment, so we will always come prepared to execute under any scenario and we always bring extra equipment for any alternate plans required during the prepping.

Once the initial menu is sent along with the estimate, it will stipulate on the conditions that to complete, formalize, and block your booking date, that a 50% deposit will be required. The remaining 50% will be at least 24hrs before the event.

Even better, as many chefs prefer to work alongside other professionals to coordinate all logistics accordingly. In addition, on event day the host does not have to worry about anything as the event coordinator will often assume the responsibilities of the desired experience.

Depending on the amount of guests, usually +15 and type of event, it is recommended to have a bartender. However, if it’s only wine involved in the experience, the chef and his team are more than trained to procure the wine service.

Yes, we have been contracted to perform events outside Central Florida. Depending on the venue location a more carefully thought menu will be recommended.