S.G.S Catering & Private Chef Services LLC

Serves Harrison, NY

35244

Hired 335 times

10 employees

13 years in business

$29/person

4.9

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Venmo, and Zelle.

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Credentials

License

License Holder: Stenneth Grant
License Type: Food Protection Certificate (NY)
License number: #07-10472
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Background Check

Stenneth Grant
Completed on 2/24/2022

Introduction

S.G.S Catering is offering you a 15% discount off all Catering and Private chef dinner. All deliveries will be getting a 10% discount. We have payment plan Available in 4 installments just ask us when you call to book your event today. During this pandemic, we want our customers to still have a wonderful dinner experience. We take all safety and precaution measures. My staff are fully trained. We wear gloves, mask and uses hand sanitizers and surfaces are also sanitized. Serving and Safety Standards: For an event of 40 guest Buffet style, we at S.G.S bring one table of 6 people at a time to the Buffet. Let S.G.S. Catering & Private Chef Service create a memorable event for you and your guests. With innovative catering concepts, our exceptional staff will work with you to craft a custom menu to suit your event needs. Chef Stenneth Grant will create a catering concept within your budget, showcasing delicious food, using the finest quality ingredients. We guarantee exceptional service by our warm and friendly staff, ensuring an impressive event. Chef Stenneth is a talented culinary professional residing in New York. A Jamaican native, with over 27 years of experience as both an Executive and Personal Chef. He can fashion menus of both local and international cuisine. Delighting guests at hotels and restaurants in the United States and the Caribbean. Chef Stenneth has created award winning experiences at the Callaway Gardens Hotel (Pine Mountain, GA), the Crown Plaza Hotel (Times Square, NYC) and the Negril Village Restaurant Group (NYC) among others. He can create menus from a selection of Italian, Mexican, French, Asian, American, Mediterranean, Caribbean, Vegetarian and Vegan cuisines. His exceptional work can be seen on Facebook and his Thumbtack profile.

Q&A

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

I don't have a standard pricing, each customer's budget and needs are different, but rest assured we can create your vision at a reasonable price. Please feel free to call so we can start a dialogue about your budget and your menu.

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

*Dialogue with a new customer is very important as it forms the basis that brings your idea to life. Call me and we will develop a good rapport so I can help you create a menu that will fit your budget and suit your needs with the highest quality. Together we can create a memorable experience for you and your guests.

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

I have a Culinary Arts Degree and over 22 years of kitchen experience.

How did you get started doing this type of work?

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province , your region, your tribe, your grandma. At the age of sixteen watching my mom cook in the kitchen was just a delightful thing for me to see how preparing food and coming up with different types of recipe just motivated me. I believe the passion I have for cooking is on top of this world. From that moment as a child, I knew I wanted to pursue in a rewarding career to become a chef. Being a chef is never a easy job it comes with competition and challenging setting but I'm always up for a challenge. I am very engaged in what I do and will make exceptional service for all.

What types of customers have you worked with?

I have worked with different customers throughout the years. I have no preference in who I work with. It doesn't matter a customer's background, ethnicity, personality, etc. The goal is to provide excellent food and exceptional service for all.

Describe a recent project you are fond of. How long did it take?

I catered for a 65th Birthday Party. My team and I arrived early. However , the persons responsible for setting up the event was short staff. So my Team and I had to assist in setting up the event. The client was impressed as the event was setup in time for the start of the party. The display was awesome.

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

Do a check on the professional and try to get as much information about the prospective Chef. Arrange phone conversations, menu discussions, tastings and so on. Choose someone you feel comfortable working with.

What questions should customers think through before talking to professionals about their project?

Ask questions that will allow you to feel assured that your chef understands your vision for your event and that they will make it a reality.