L&S Chef's Table

Serves Fort Lee, NJ

35244

Hired 60 times

3 employees

4 years in business

$120/person

5.0

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 5:00 pm - 11:59 pm

Wed 12:00 am - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Brian Migliaccio
Completed on 9/16/2021

Introduction

L&S Chef’s Table provides memorable experiences by bringing Chef Brian, a 20 year culinary veteran into the comfort of your own kitchen. Learn from the chef, host a cocktail party or gather with friends and family for a shared cooking workshop. We are on Instagram and Facebook, come check us out!

Q&A

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

My prices are for each person or hourly rate.

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

I would like to set up a phone call so the customer and myself can get to know each other. They can learn about me and I can learn about what they like to eat, and go from there.

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

I started out my first job at Bella Capri Pizza when I was 13. Since then I have done 2 years of home economics in high school , 2 years of vocational culinary school while in high school, and 2 years at Johnson and Wales University Culinary Arts School.

How did you get started doing this type of work?

I have always had a passion for cooking since a young age. My parents are both extremely good cooks and I probably get it from them.

What types of customers have you worked with?

I have done family gatherings mostly. I also have been an Executive Chef for the past 5 years at different private country clubs.

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

Make sure its what you want. Don't settle for less then what you want. Bigger the price, better the outcome.

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

How many people? This is a good place to start Will there be a theme? I can do a variety of themes and I have the menus What do you expect? Have an explanation of what you envision for your gathering, or personal chef