Destiny Napier

Serves Poway, CA

35244

Hired 18 times

2 employees

2 years in business

$80/person

5.0

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

Next Service

Hours

Sun 2:00 pm - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

Wed Closed

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

DESTINY ANTOMMARCHI
Completed on 6/23/2023

Introduction

Hello! I began my career in the Culinary industry by studying at Johnson and Wales University and attaining my Bachelors degree in Culinary Arts and Food Service Management in Miami, Florida. I quickly became an emerging Talent through Winning the 2015 San Pellegrino’s Almost Famous Chef Competition. Over the last several years I have had the opportunity of working with chefs from a Michelin Stared Restaurant in Germany, Walt Disney World and opening my own cafe in Australia! Since moving back to the states: I love displaying my creativity and knowledge from my world travels from Asia and Europe. With over 12 years of industry; I bring knowledge of different cultures and foods into my cooking to create menu items that are both original and nostalgic all at the same time. I am happy to accommodate any and all requests and occasion!

Q&A

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

I like to have a consultation over the phone first, then based on the customer needs, I establish hourly rates, and pricing!

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

I will first have a phone call consultation just familiarizing myself with the customer, and what they are looking for. Then I will send a follow up email regarding what we talked about in recap form, and then based on our conversation; we would finalize a menu, finalize cost and rates, and set a date for service!

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

I have a Bachelors in Culinary Arts and Food Service Management from Johnson & Wales University 15" Winner of the San Pellegrino Almost Famous Chef Competition 15" I was an Executive Chef for a Specialty Coffee and Brunch spot for LA & San Diego for over 3 years, and have worked in Australia, Michelin star restaurant in Germany, and Asia with a combined total of over 12 years in the industry.

How did you get started doing this type of work?

I started doing private dinners, and catering for weddings when I lived in Australia over 7 years ago, and since moving back to the states, decided to start it back up again!

What types of customers have you worked with?

I have worked with people who just want to grow in their basic understanding of cooking, to Celebrity chefs. I love working with a wide variety of people who want to learn and grow in all types of cuisines and cooking styles!

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

I have an Australian- Inspired Brunch pop-up that I host every couple months. I choose a host, and do a large 5- course brunch tasting menu in someones backyard, and it is such an awesome way to bring the community together!

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

It is always helpful to have a framework of what you are looking for, and the types of cuisines you are interested in! Also, knowing the things you don't like, and don't want can be helpful as well. Being open to explore new things, is also important to! Most of all; having FUN, and just enjoying the process is also what its all about!

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

What is their hourly rate? Do they have any allergies or dietary restrictions?