Chef Sammy P

Serves Kips Bay, NY

35244

Hired 11 times

4 employees

7 years in business

$75/person

5.0

This pro accepts payments via Cash, Check, Venmo, and Zelle.

Next Service

Hours

Sun 8:00 am - 11:59 pm

Mon 5:00 pm - 11:59 pm

Tues 5:00 pm - 11:59 pm

Wed 5:00 pm - 11:59 pm

Thurs 5:00 pm - 11:59 pm

Fri 5:00 pm - 11:59 pm

Sat 8:00 am - 11:59 pm

Credentials

Background Check

Samantha Paladino
Completed on 11/6/2023

Introduction

Hi! I’m Samantha, I am an Executive Chef living, working, and eating in New York City. I have 10 years of experience in the industry from Culinary School in Rhode Island to experience in the industry in California, Washington DC and now NYC. I enjoy cooking and making an experience for my customers whether it’s a small dinner party or a large event. Every dish is prepared with the same quality and love as the next. I love intertwining traditional recipes with fusions of cultures but I also enjoy a classic dish for what it is. I am here to make your next event an awesome food excursion. Let’s discuss!

Q&A

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

I base my pricing upon the size, length, travel and ingredients a client is looking for as each of you are different. Let’s chat on finding the right price for you!

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

I like getting an idea of their price point and needs. Scheduling a call to get to know them and what they are looking for and creating a menu together to please the crowd and themselves. I find it best to communicate as much as possible before sending over just any menu. I like for my clients to be involved in the process since after all it is their event, I’m just bringing the food flare!

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

I went to Johnson and Wales University for a Culinary Arts Degree to focus on the skill and art of cooking. After finishing there I went to The Art Institute to get my Culinary Management Degree to understand the Business side of the Food Service Industry.

How did you get started doing this type of work?

I started straight out of high school I was given the opportunity to help cater a wedding in the Hamptons. From there I was hooked.

What types of customers have you worked with?

I have worked with all types of customers. No need to name who since I treat every customer the same.

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

Please, take the time and be able to communicate thoroughly on what you want and be ready to pay for it. I love to hear about all of your ideas and favorite foods and displays but let’s make sure it’s in the price range. If not, we can make it work together! Just have to be open to each others ideas and suggestions.

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

How much are you willing to spend on an extraordinary experience. As well as having an idea of what you are looking to serve for your guests.