Food Raconteur

Serves Belleville, IL

35244

Hired 54 times

6 employees

10 years in business

$55/person

5.0

This pro accepts payments via Cash, Credit card, Google Pay, Square cash app, and Venmo.

Next Service

Hours

Sun 8:00 am - 9:00 pm

Mon 8:00 am - 9:00 pm

Tues 8:00 am - 9:00 pm

Wed 8:00 am - 9:00 pm

Thurs 8:00 am - 9:00 pm

Fri 8:00 am - 9:00 pm

Sat 8:00 am - 9:00 pm

Credentials

Background Check

Ashok Nageswaran
Completed on 2/23/2022

Introduction

Chef Ashok believe in tales, especially food tales and global food tales. There’s no such thing as a perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear. To make people happy. That's what cooking is all about. But to give pleasure, you should soak yourself in it. For me, it’s the satisfaction of cooking, communicating with my ingredients, my tools and my creations. My source of pleasure in cooking is respect for the food. Respect for food is respect for life for who we are and what we do.

Q&A

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

The pricing is purely based on the menu and ingredients and Chef s time and varies from case to case. The cost normally comprises of three elements food cost ( menu planning, buying, preparation), Chef Charges and transportation charges. If the client wants a help in the event/ bartender there would be additional charges.

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

No Menu and no customer are the same. Each menu is uniquely designed based on the needs of the customer, nature of the event and the guests profile. We enjoy discussing the process with the customer about the event, their favorite cuisine/ food and come out with a menu which is unique every single time. We believe in a wonderful gastronomic experience to the customer. Once the menu is finalized we make a visit to the guests place to do a inspection and then we execute the event.

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

Chef Ashok will delight you and your friends with this custom designed, Modern Fusion Cuisine. Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honors and distinction. He has gained a specialty experience in Spanish cuisine from Spain working with chefs from Michelin starrers in Bilbao and San Sebastian. An experience with Ritz Carlton and its restaurants allowed him to explore new concepts and new style dining. Working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Ashok enjoys themed fusion dinners which is a first of its kind in St louis, hosting culinary classes, food tours and has live sessions on many social media platforms and contributes to many culinary magazines. He is also the associate partner for plattershare one of the largest social media platform for home chefs. He also is an auditor for reviewing restaurants and also hosting interview sessions with Top Michelin Chefs.

How did you get started doing this type of work?

Passion in creating new experiences for the customers and with an experience of working in restaurants and having worked with luxury brands I combine my customer skills/ culinary skills in creating a unique experience /

What types of customers have you worked with?

C level executives, Ambassadors, Doctors, Lawyers, CEOs, Fortune 500 company executives.

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

Working with a Ambassador of a European country which had guests from many different nationalities we created a wonderful 3.5 hour dining experience with more than 15 courses to the guests. Each guest from different country had something to connect with and experienced something and they felt home.

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

Look for innovation, versatility, professionalism and customer service. Look for someone who s good on time management and strong work ethics and have a back up plan.

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

The professional s credentials, their background, communication, reliability and versatality.