King’s Table LLC

Serves Orlando, FL

35244

Hired 170 times

5 employees

8 years in business

$40/person

4.8

This pro accepts payments via Apple Pay, Cash, Check, Credit card, PayPal, Square cash app, and Zelle.

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Credentials

Background Check

Andrea King
Completed on 10/26/2020

Introduction

When you book with King's Table, you know you've booked the best. From effortless setup to sparkling clean up, we take care of your every need for your big event. We're happy to leave you with all of the memories and none of the mess! No need to dine out when we can bring fine cuisine and 5 star service to your door! We take care of tablescapes from decor to dinnerware, and even have bartenders on staff to offer specialty wine and cocktail pairings. Hosting an extra large event? King's Table has relationships with third party services to rent you everything from tables and chairs to balloon arches and thrones. When we say all inclusive, we mean it! Food is a universal language, and Chef Andrea King is sure to speak volumes through her incredible food. Classically trained at Johnson and Wales, with over 18 years of culinary experience from hotels to restaurant management, Chef King is equipped to cater to any pallet or dietary need. Using only the freshest ingredients hand picked for every individual party, each bite will leave you wanting more! Parties 50 guests and under are priced per plate with groceries and applicable travel rates separate, and parties over 50 subject to bulk discounts. Our process is simple and streamlined: reach out today for a consult and you will hear back from Chef Andrea or FOH manager Tracy within 24 hours. From there we will take down all requests and requirements, Chef Andrea will build out your initial sample menu, followed by a finalized menu, finished with your booked date and an invoice and breakdown detailing everything from our arrival and setup to breakdown time. Communication is key, and we're happy to be here for our guests every step of the way. Come take your seat at King's Table.

Q&A

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

Fees for travel time dependent.

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

I like to engage with the customer and get all details of the function from them. Then I like to discuss menus and ideas that they may have and come up with a solid plan and quote for the customer. Should the customer choose to work with me and book the party, I require a 50% deposit to be paid to book. I will then send a google calendar invite a long with an email detailing everything we discussed. I will also send an invoice. I am available via email or text leading up to the event.

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

I was classically trained at Johnson and Wales University. After school I began work for Hyatt corporation, where I transitioned to Sous chef my first year, and was responsible for the restaurant as well as all events for 5 years. I then ventured to private restaurants as a head chef of two different restaurants in the Boston area.

How did you get started doing this type of work?

I love food and I love making people happy so with being a chef I’m able to accomplish both! I’ve been a chef for 15 plus years and being a personal chef offers be the ability to cemeteries directly to my clientele and be creative!

What types of customers have you worked with?

All types!! I’ve done bachelorette parties, weddings, birthday dinners and even date nights! I am LBGQT friendly! And can work around most dietary concerns so that’s never an issue!

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

I did a 7 course champagne and wine tasting for a bachelorette! From start to finish about 3 hours

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

Always try to have an idea of what you like and want. Make sure you voice any allergies or dietary restrictions. Remember that this is a concierge service, so it will come wirh all inclusive fee. Cloth napkin service foe plated is offered. We set up ans clean up! The restaurant at your house !

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

Space. Food ideas. Number of people. Equipment. Presentation.