Chef Adam, Merrill Mountain Hospitality

Serves Fountain Hills, AZ

35244

Hired 28 times

2 employees

10 years in business

$100/hour

5.0

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

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Credentials

Background Check

Adam Czachurski
Completed on 12/21/2022

Introduction

Merrill Mountain Hospitality offers luxury one-of-a-kind, chef driven custom events, whether it’s a small intimate dinner or a large celebration. We stand by the quality of our food using made from scratch sauces, little to none processed foods, and sourcing organic ingredients whenever possible. Chef Adam has worked in restaurants all over the world and brings a global sensibility to his food while always staying true to his deep southern roots.

Q&A

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

I offer an all inclusive price that includes ingredients, procurement, onsite execution, service, and clean-up. My pricing is based on the size of the event, ingredients requested, and the amount of prep time required. I make everything from scratch and I am certain that you will be able to taste the difference.

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

I prefer to work with clients that want a unique experience with better-than-restaurant food. I listen to the client's needs and wants and tailor a menu specific to them.

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

Culinary School - Art Institute of Atlanta Court of Master Sommeliers - Advanced Level

How did you get started doing this type of work?

After many years working full-time in restaurants, I decided to go out on my own.

What types of customers have you worked with?

Any and every type!

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

I recently was contacted by a celebrity musician on tour in Arizona to shop with their private chef in procuring local ingredients. I took the chef around to my favorite shopping spots and introduced some incredible Arizona products.

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

-Expect to pay more than what you would at a restaurant. Private chefs are working on a much smaller scale and often don't have access to wholesale pricing on ingredients. Restaurants often cut corners by sometimes substituting cheaper ingredients or masking ingredients with fillers.

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

-Have an idea in your head of how you would like your event to go and make sure it's clearly conveyed to your chef. Sometimes there's disconnect between the chef and the client.