WHAT AREAS DO YOU SERVE?

All of Virginia including the greater Washington, D.C. area.

WHO DOES THE COOKING?

As the chef and owner, I do it all from recipe development to food shopping to cooking and baking from scratch.

DO YOU HAVE TO COOK IN MY HOME?

Virginia/Maryland/D.C. state health department regulations require that all meals prepared by a personal chef be cooked in the home of the consumer or a licensed and inspected commercial kitchen. If you prefer that I not cook in your kitchen, I am happy to prepare your meals in a commercial kitchen, but the kitchen rental fee ($35 per hour) will be additional.

DO YOU HAVE YOUR FOOD HANDLER'S CARD?

Yes. I hold an up-to-date food handler's certification from the nationally recognized ServSafe.

ARE YOU INSURED?

Yes. I hold liability insurance designed especially for personal chefs.



DID YOU ATTEND CULINARY SCHOOL?

Yes. I received my culinary training at Le Cordon Bleu College of Culinary Arts in San Francisco, CA. I graduated with honors, and was the student teacher for culinary basic skills.

CAN YOU PROVIDE REFERENCES AND A RESUME?

Yes, please visit my LinkedIn profile for my full resume.

HOW DO YOU KNOW WHAT I LIKE TO EAT?

We will have a consultation where we discuss likes, dislikes, allergies, and dietary requests.

HOW DO I CHOOSE WHAT I WANT YOU TO COOK? IS THERE A MENU?

After our consultation, I will send you a sample menu that meets your requests. We can adjust this menu as needed.



WHEN AND HOW DO I PAY YOU?

A deposit of 50% is due at the time of booking, and the balance is due the day of the event. I accept checks, cash, or credit cards using Paypal/Venmo. 

WHAT IS YOUR CANCELLATION POLICY?

Full refund is given 15 days before the event. If you cancel within 72 hours, I am unable to refund the deposit.