The Handcrafted ?

Serves Greeneville, TN

35244

Hired 2 times

110 employees

4 years in business

$75/person

5.0

This pro accepts payments via Square cash app, Stripe, Venmo, and Zelle.

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Credentials

Background Check

Rebecca Siegel
Completed on 6/26/2025

Introduction

Curated Culinary Experiences & Full-Service Event Planning Elevated events that blend unforgettable food with seamless coordination — from luxe private dinners to full weekend celebrations. 🎉 Full-service event planning & day-of coordination 🍽️ In-home multi-course dining (3–5 courses) 🧺 Luxe picnics, grazing tables & surprise setups 🛒 Airbnb-ready fridge stocking & family comfort kits 🥂 Signature mocktails, wine pairings & styled tables 📦 Drop-off catering, meal prep & curated celebration boxes Tailored services available for getaways, private parties, micro weddings, retreats, and more.

Q&A

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

Organization and attention to detail with thorough planning is mandatory. I do not like to wait until the last minute. But can be flexible with certain challenges and circumstances.

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

Meet and greet, discuss needs , expectations and budget, plan menus , location/ Venue. I prefer direct communication with my clients , I leave no room For error , it is my mission to leave a positive memorable experience for every guest.

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

Johnson and Whales 2005

How did you get started doing this type of work?

I’ve been cooking since age 14. Met a producer in the Film industry that gave me my first shot as a private chef . Now I’ve traveled the world twice cooking for the largest most prestigious and influential personalities in the industry.

What types of customers have you worked with?

Celebrities , musicians, professional athletes, musicians, Presidents , politicians, high profile clients.

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

Circuit of Americas Formula 1 racing . 10 days , 150,000 guest. I was contracted for Alfa Romero , the 2nd largest event kitchen. Overseeing 5 buffets and 4 bars .

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

Sit down and write out your expectations. Then look at your budget and decide , quality vs quantity . Which situation do you desire ?

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

Asking for Estimates without agreement of menu items can be difficult.