Dining by David

Serves Cliffside Park, NJ

35244

Hired 39 times

1 employee

5 years in business

$70/person

4.9

This pro accepts payments via Apple Pay, Cash, Check, PayPal, Square cash app, Venmo, and Zelle.

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Credentials

Background Check

David Quesada
Completed on 8/26/2020

Introduction

Creating dishes that people love and providing quality service and hospitality are what drive my passion as a private chef. My goal is to accommodate any request to the best of my abilities and provide a memorable experience. Currently offering my Spring Menu, I look forward to being apart of your next special occasion! N.B. All current and prospective customers are responsible for reading the Terms & Conditions before submitting a request. Please contact Dining by David for a copy.

Q&A

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

For private events, my pricing is based on the number of individuals being served, as well as the number of courses needed. It is similar to catered events, where the pricing is determined by the number of guests, which affects quantity, and the number of courses.

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

Getting to know all of my client's expectations and vision for every event is crucial. It is important to know how my services can help each client, and how we can work together to make any arrangements or adjustments in preparation for the event. After going over every important detail, my goal is to provide the most quality meals in the most worry-free and casual atmosphere imaginable for each guest.

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

Last May, I received an A.S. in Culinary Arts. Also, I have worked in a wide range of dining establishments, from fast-casual to a la carte. These experiences and passion for my craft allow me to constantly improve the quality of my product and service.

How did you get started doing this type of work?

I graduated with a B.S. in Finance in 2017. After years of working in the financial industry, I decided to do something I loved and had a passion for, but had previously not been able to do. I decided to go to culinary school, and ever since I have been working in kitchens and learning more every day. My passion for cooking continues to grow and I am never done learning and perfecting my craft.

What types of customers have you worked with?

I have worked with a range of clients, from small families to high net worth clients. My services are appropriate for catering small or large events, as well as small or large personal gatherings.

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

A most recent project included a 15-person party in celebration of a birthday. From start to finish, including shopping for groceries, cooking the meals, and cleaning the kitchen, took about 7 hours. I had 8 different options, including appetizers and entrees. Some examples include multi-flavored chicken wings, 1 whole baked salmon, rice and beans and man 'n' cheese.

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

My only advice is to understand your needs and expectations fully. As a Chef and Caterer, my job is easier and I am able to assist each client more if I am provided with more information, especially with regards to food preferences and expectations about the entire serving or dining experience.

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

Some important questions to consider include: How many people will I be expecting? What portion size would be adequate for my guests? Will I need any additional supplies aside from cooking ingredients? Will the Chef be working in collaboration with any other hired professionals? What is expected of the Chef for the clean-up process? What additional food services will I be needed for the event? (i.e. Wine Service).