Nordique Chef

Prices advertised are starting costs, and cover menu design, food costs, meal preparation, service and full clean up.

Following an expression of interest, we would normally start with a telephone discussion to specific requirements and any dietary restrictions. From there, we will develop a menu to your specifications including any additional services you request, and provide a quote for your event.

I have worked globally developing an awareness of international cuisines. Most recently I have been working with some of the most respected chefs in Michigan. I am Servsafe certified, and a state certified wild mushroom expert. I have also studied food science and fermentation through courses offered by Harvard.

I started working as a Private Chef as a way to develop my own menus and style of food.

I have worked with all kinds of customers including couples, small groups and also planning larger scale events.

I was asked to develop an intimate dinner for two. We initially spoke just one week before their planned dinner and quickly develop a menu for their experience. I then spent the next two days sourcing ingredients and preparing for their dinner. On the day, I arrived at their home two hours in advance to set things up and delivered them an exquisite meal over the course of two hours with paired drinks selections before leaving them with a clean kitchen.

Be clear about exactly what you want and your budget. Specify if food you wish to avoid is down to a dislike or an allergy.

If they have special requests; what dietary restrictions need to be considered; do you want the Chef to provide linens, tableware etc. What cooking facilities do you have available, so we know what additional equipment we need to bring