FAQ

Q: How familiar are you with working around specific food sensitivities, such as shellfish, eggs, and gluten-free foods?

I am very familiar with working around various food restrictions, whether dietary or allergy-based. I have many tasty options for customers with food sensitivities. I am comfortable creating substitutions or modifications for almost any dish.

Q: What is your level of knowledge regarding food safety and handling?

I have been practicing safe food handling since I took my culinary training in school. I have kept up with all local regulations and hold valid certificates. I also run my kitchen at an even higher standard than government regulations, requiring the freshest ingredients and safe handling of all food.

Q: How do you source locally-grown ingredients?

My favourite way to source ingredients is to visit the local farmer's markets and fairs in the summer. I build a relationship with local farms, ranches, and vegetable markets. Often, I can get locally sourced ingredients all year round for a fraction of the price of a wholesale supplier with incredible freshness and reliability.

Q: From Chef's perspective, can you describe customer service?

To me, customer service means that every guest leaves satisfied, having enjoyed a delicious meal and dining experience at a fair price. It is my responsibility to create quality standards within the kitchen so that my team understands what is acceptable and what is not.

Q: What are your top three qualities for running a successful home event?

The top three qualities of running a successful home event, in my opinion, are an organization, quality standards, and communication. The organization is important for each position within the kitchen. It allows the kitchen to run smoothly and efficiently. Quality standards include food safety, quality ingredients, and quality skills of the staff. Communication is vital so that the entire team stays on the same focus.

Q: What makes you stand out from other candidates for our private Chef position?

I have hands-on experience working within some of the best restaurants in Paris, Newyork for several years, and as a full-time private chef for high-profile families around the world, I'm eager to bring that real-world experience to your home.

Q: What cuisine do you most enjoy cooking?

My favourite type of cooking is French cuisine. I love working with fresh ingredients, garden-fresh sauces, and seafood. The reason I love it so much is infusing the quality of freshness into every dish and the idea of high dining. experience to your home.