Mark L. Burns Personal Chef

My initial pricing starts with the cost per guest and what kind of menu (basic or high end). After the consultation, I would have to factor in the cost of groceries and equipment needed (warming trays, utensils, napkins, etc.). Other fees include delivery (0.50 per mile).

There will be a consultation so that we can discuss the menu for the event, expectations, concerns (allergies, dietary restrictions, etc.), pricing and all matters related to the event and my services.

I have an associate’s degree in culinary arts from The Escoffier School of Culinary Arts and over 20 years experience with cooking for groups of people.

My love for cooking started when I was 7 years old as both my parents would teach me the basics of the kitchen. As I grew up, I found myself becoming more and more curious about preparing certain dishes and how people would respond to them, so I started cooking for family members and friends. Later in my late 30’s, I decided to attend culinary school to increase my knowledge of the culinary world. After graduating and spending time working as a prep cook for The Croaker’s Spot in VA, I was inspired to make a career out of preparing delicious and exquisite meals for everyone.

So far, I’ve worked with non-profit organizations and regular everyday people that don’t always have time to prepare a good, home cooked meal for their families.