JP Fine Foods LLC

Serves Bronx, NY

35244

Hired 393 times

35 employees

27 years in business

$95/person

5.0

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

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Credentials

Business Verified

JP Fine Foods LLC verified

Background Check

Jeffrey Pearson
Completed on 2/24/2022

Introduction

Website JP Fine Foods LLC - Elite High End Full Service Boutique Caterer. For pricing and more info please tap ➡️ Private Multi- Course Tasting Menus, Cocktail Parties Full Service. Personal Chef Meal Prep Delivery Service . Nyc and tri state area. Over 20 years professional quality experience. Worked Cafe Boulud, Dovetail, Marea, Bohemian Club Sf, best caterers in Napa, Sonoma, Fairmont SMI, Banquet Chef of Monterey Plaza Hotel and Spa, Tribeca Rooftop and Fountainbleu Miami Beach to name a few. Executive Chef Owner, Seasonal High Quality ingredients, Custom Menus- Gourmet Experience! Excellent polite well trained service staff! For meal prep delivery service- please contact me for menus to be emailed to you directly. Thank you Custom Seasonal Menus. Base prices starting $50/p for Catering (cocktail parties) and $95/p personal chef services - see below for breakdown. Catering and personal Chef Full Service Staffed Events Only $2000.00 minimum. Personal Chef $750.00 minimum. (2 person date nights) PRICING: All pricing below does NOT include labor, tax, or gratuity. Cocktail party 6-8 passed hor douerves or 4 passed 2 stationed platters $50-75/p depends on selections number of guests and duration of event. Add signature cocktails approximately $10.00 additional per cocktail per person! 3 course plated meal $95/p 3 course plated meal 4 passed hor douerves $125/p 5 course plated meal $150/p 5 course plated meal 4 passed hor douerves $175/p (most popular) Pricing varies due to menu selections and duration of event. After making a deposit custom menus will be developed, date secured, staff scheduled and I finalize your estimate. My Calendar Fills Up Fast-I Hope You are On It! We only execute one flawless event a day. I am on all my events. One chef company. Thank You for the Opportunity. Chef Jeffrey.

Q&A

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

It’s fair, and highly competitive for the quality I offer. Fully serviced events include labor, rentals if needed, tax, just like any other catering company. Personal chef you may pay for food but it really comes out the same. Drop offs available in Manhattan and nearby.

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

They call or email me with information about their event. (Date, time, guest count, types of food they want, type of event they want...passed hor douerves, cocktail party, wedding, birthday, larger corporate events, plated, chef attended action stations, private in home multi course dinner , drop offs and everything in between.) I give an accurate estimated quote on free 10 minute consultation call. Guest makes a 50% deposit and sign contract to secure event and allow me to staff and create custom menu! I plan everything- Day of event guest pays remaining bill prior to arrival we just show up and knock it out so they only have to relax and enjoy the event. We leave 30 minutes after dessert is served everything clean and put away (full service).

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

Over 20 years professional chef on the job. This is all I’ve ever done since 18 years old. I’m a certified Executive Chef with the American culinary federation. Translation black belt. Highly skilled seasoned professional. I also have highest level of safety sanitation with National Registration of Food Professionals. And of course department of health NYC. Worked Cafe Boulud, Dovetail, Marea, Bohemian Club Sf, best caterers in Napa, Sonoma, Fairmont SMI, Banquet Chef of Monterey Plaza Hotel and Spa, Tribeca Rooftop and Fountainbleu Miami Beach to name a few. Experience in Italian, French, Latin, Asian, Mediterranean, German, California Cuisine. I’ve done almost everything and what I haven’t done I’m open to figure out, so your menus can be customized. Self taught, worked with best chefs in the country, strong interest & work ethic , good palette and natural talent it’s pretty easy.

How did you get started doing this type of work?

I began as a busboy at The Cliff House San Francisco and became a cook within a few months at 18 years old. With a lot of natural talent, desire to learn and strong work ethic I moved quickly up the ranks.

What types of customers have you worked with?

Families, corporate accounts, anyone you can imagine that needs an event.

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

I did a 5 course meal in a private home. I was given guidelines but had the freedom to create basically whatever I wanted . It was beautiful and the guests were very happy. This took a week from start to finish. Planning sourcing ingredients, cooking etc.

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

Look for someone with classic training in professional environment. With at least 15 years experience. It takes at least 10 years to master this craft in many challenging environments to execute events well with a high quality of food and service. Also an LLC speaks of professionalism and dedication. As well as safety sanitation certification and production of food in a commercial kitchen.

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

What kind of food you would like. Where is the event? when? How many people? What will you need provided? (Is there an oven onsite? Enough plates, glasses, utensils etc) I work with rental companies so everything can be delivered and picked up.