Private Dining By DelishNOLA

Serves Baton Rouge, LA

35244

Hired 141 times

3 employees

14 years in business

$30/person

4.8

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

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Credentials

Background Check

Holli Taylor
Completed on 8/29/2024

Introduction

*** PLEASE FEEL FREE TO REACH OUT BY WEB FORM, EMAIL OR CALL/TEXT FOR INFORMATION & AVAILABILITY AS WE DO NOT MONITOR THUMBTACK DAILY *** My name is Chef Holli of Delish + Nola, a New Orleans Premier Luxury Dining Experience! We source locally and change our menu each season to ensure that what we put on your plate is a true representation of the food and culture of NOLA. We are known for our combination of classic French Creole flair with local Southern culinary influences, creating elegant dishes with the ability to cater to all dietary needs. Each course is a representation of our 13 year journey to connect friends and family around amazing dishes! From stunning tablescapes and refined plating to grand corporate events and intimate In-home socials, we aim to turn every occasion into a celebration of taste, style, and family. Look forward to connecting! Holli T.

Q&A

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

We provide all course plating and bowls, utensils, platters, service ware, custom menu prints and anything else needed for the service of the dinner at no additional cost.

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

Scheduling a call for Dinner Parties or in home socials or a video conference for larger corporate events are typical first steps with establishing a connection for new and upcoming events.

What types of customers have you worked with?

Cocktail Events Weddings Dinner Parties Corporate Events Private in home

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

I work as a galley chef in the summer time on a sailing yacht which has been among some of my most memorable experiences that I've had as a chef. Seeing incredible places and working with new ingredients while working always leaves me in awe of life!

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

Always attempt to connect with your provider by phone at least once or twice throughout your process of hiring and menu planning.

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

Allergies and dietary restriction are vital parts of menu planning-- Having those recorded in the early stages of menu planning helps the process move along smoothly!