WAYRA KITCHENS

Serves Deltona, FL

35244

Not yet available

1 employee

3 years in business

Not yet available

5.0

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

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Credentials

Background Check

Eira Diaz
Completed on 1/7/2022

Introduction

I am a professional chef, with more than 9 years in the industry. On my journey, I had the pleasure of working with different types of cuisines which enriched my knowledge of the kitchen and made me more passionate about the culinary life. I will describe my cuisine as a "fusion" I love using different techniques but staying with the roots of the culture is behind it. My mission in create magic in the food and service. Making you and your guest feel special and relaxed during the dining experience. We have a custom-tasting menu, special dinners for groups or couples, catering, healthy meal prepping, cocktail parties, etc. I describe myself as a responsible, charismatic, organized, creative, punctual person and chef. I'm excited to join you, on your special dinner occasion and celebrate.

Q&A

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

Our prices vary depending on the service the customers require. The estimate starts from around $55.00 to more.

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

We are grateful you consider us as an option for your special celebration. Our first interaction would be getting to know you. Get to know your budget, the theme or motive of the celebration, and any preference on food or dietary restrictions. Afterward, we will present to you different options we think would be the best for you and your guests and move forward with the reservation and details.

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

I am a bachelor graduate in Culinary arts from Le Cordon Bleu Peru - in July 2017. I started working in the culinary industry back in Lima- Peru at well-known 5-star restaurants and hotels. When I got to the States, I had the opportunity to start working in fine dining restaurants such as Norman's, Victoria & Albert's, and London House. I started as a Chef de Partie and worked my way up to executive sous chef.

How did you get started doing this type of work?

I started being encouraged by friends in the industry. They allow me to help them at different parties and celebrations such as special tasting menus, private chef services, catering, etc. Motivated by the gatherings and the special people you meet in this type of service, I decided to go for it and challenge myself to start this new adventure. I put my previous knowledge of management and culinary skills to the game, learning and growing during the process.

What types of customers have you worked with?

I believe every customer is special and unique. I am here to help you make your dream party or special occasion come true. We want you to enjoy and feel relieved of work before, during, and after the gathering.

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

One of my recent projects is a big 25th-anniversary celebration for 35 guests. This is a surprise party for the wife. They want to impact their guest with flavorful and creative food. Two months in advance from the set date of the party gives us plenty of time for food coordination, venue, decoration, and last-minute changes. The key is always open communication between the party coordinator and us. We are here to help you not just throw the best party but also relieve stress and work from you.