Eat with Giorgio

Serves New Port Richey, FL

35244

Hired 65 times

1 employee

4 years in business

$90/person

5.0

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

Next Service

Credentials

Background Check

Giorgio Azzara
Completed on 7/29/2021

Introduction

*PLEASE make sure to know that you need a chef for your party, every time we get contacted by potential customers, we pay a heavy lead. For questions, please go to my site Personal Chef Eat With Giorgio Giorgio, a personal chef with years of experience catering to PGA players, offers customized culinary services tailored to your preferences. From casual gatherings to formal dinners and weekly meal prep, I’m dedicated to providing exceptional food and service. My passion for Italian cuisine is evident in my handmade pasta, homemade sauces, and meticulous attention to detail. With a European background, I’ve also developed expertise in French and American cuisine, offering a diverse range of culinary options. Prime cuts of beef and fish cooked to perfection to "wow" you and your guests. The dinner will finish with a homemade dessert, which you will pick from my menu. I hope to hear from you. Giorgio

Q&A

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

Price varies depending on the size of the party and the kind of food that will be on the menu. Also there are different packages that customers can pick with different prices. Example : A dinner for 2 people start from $650 which will includes groceries, commute, doing groceries, cooking and cleaning.

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

I always prefer to get the informations about the party over the phone. I also have a website which is very helpful. My menu contains pictures and descriptions so it makes it easy for my customers to choose their menu. As we finalize everything there's a deposit to book the day that can be made via Venmo or credit card

How did you get started doing this type of work?

I've been cooking all my life. Covid wiped out my dream to open an Italian wine bar so I decided to work part time as Personal chef. In two months, thanks to the good feedbacks from my customers I was able to fill my calendar with events and focus in what I love the most, representing Italian cuisine and hospitality in WA.

What types of customers have you worked with?

My customers are always happy to see me and very joyful. I like to share their enthusiasm and energy in order to make and be part of a memorable experience

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

I Usually like to show up 4 hours before dinner so I have more time to make sure your dinner start at the time you desire. I make everything from scratch on site.

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

Make sure the chef buy high quality, seasonal, fresh ingredients. Here in WA we are lucky enough to find fresh seafood, local grass fed beef and local farm that sell fresh vegetables. Make sure your chef knows where to buy the ingredients for your dinner.

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

As Personal chef I would like to know more details as possible. Date of the event, location, how many people will be at the event and eventual food allergies.