Leon Gómez - Private Chef / Catering

Serves Pembroke Pines, FL

35244

Hired 57 times

10 employees

12 years in business

Not yet available

5.0

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

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Credentials

Background Check

Leon Gomez
Completed on 4/29/2021

Introduction

Preferred contact on Instagram @chef_leongomez My goal is to go beyond your expectations. I like to leave an impression on my costumers, and create a lifetime memory. The bigger the group the better the price per person. Prices also varies depending on the type of food and service desired by each guest.

Q&A

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

Pricing varies depending on your needs. Best price includes Menu consultation, shopping and food expenses. After a first talk would be easier to establish the right price for each event. Each guest has its own needs. Rentals as tables or equipment, staffing, or drop off are extra.

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

Very important to have fluent comunicaciones and be clear of what you want. The more information you can provide the better the experience it’s gonna be. Allergies ? What’s the event flow ? Extra equipment needed ? Every details matters.

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

Culinary Arts Degree - Mausi Sebess / Argentina. I’ve also worked in French Peruvian Italian and progressive American cuisine. I’m a passionate for Asian and Indian food as well as seafood.

How did you get started doing this type of work?

I’ve worked in restaurants for 6 years. Once a friend ask me to do private chef for him and his friends, I loved the experience as I get to interact and understand better the costumer needs.

What types of customers have you worked with?

Bachelorettes Baby showers Anniversaries Inaugurations Meal prep Retailers Private chef BBQs

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

Having a clear idea of what you are looking for is ideal. Number of guest, allergies, venue conditions, if it’s needed to rent extra equipment it will raise the cost.

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

What’s the real budget ? What kind of event is it gonna be ? For how long ? Is it formal sit down dinner with multiple courses ? Is it familiar style or buffet style ? Are we gonna need chaffing dishes to keep food hot ? Do I need the profesional to provide that as well ? Do you require service staff ?