Sahara Grace

Serves Fort Worth, TX

35244

Hired 3 times

1 employee

11 years in business

Not yet available

4.5

This pro accepts payments via Cash, Google Pay, Venmo, and Zelle.

Next Service

Hours

Sun Closed

Mon Closed

Tues Closed

Wed Closed

Thurs 9:00 am - 9:00 pm

Fri 9:00 am - 9:00 pm

Sat 9:00 am - 9:00 pm

Credentials

Background Check

Sahara Grace Uy
Completed on 6/30/2021

Introduction

I'm a private chef specializing in Seasonal New American cuisine. I am available for on-site services, as well as drop-off services. I consider my food a blend of all my favorite cuisines & food memories--I'm all about comfort food/flavors. My food is heavily influenced by my upbringing in Hawaii and my time spent in New York City. I believe in sustainable, healthy, and flavorful food. Currently, I'm exploring various ways to combine Asian and Mediterranean cuisines, while highlighting local ingredients. Simply put, I take pleasure in helping create lasting memories. Whether you're celebrating a special occasion, craving a homecooked meal, or just in the mood to try something new--I want to be part of that. So sit back and relax as I plan your menu, shop for ingredients, prepare, and serve your meal.

Q&A

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

I factor in the total price of preparing the meal. From menu planning, ingredient sourcing, equipment needs (disposables, rentals, cleaning supplies, etc.), labor, travel, to the style of service--everything is itemized and clearly communicated. This also includes how much leftover food you would like. My daily labor rate starts at $450/day, depending on the style of service and number of guests this rate is subject to change. Once the menu has been finalized I require a 30% non-refundable deposit to cover the cost of sourcing ingredients. If for any reason, the event is canceled, I will drop off any ingredients that have been purchased.

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

1. First off, I want to get to know your needs and likes. From there, draft a menu based on what you're looking for and work out logistics (cuisine preference, kitchen space, equipment needs, dietary needs, service style, and budget). 2. Revise the menu as needed. Finalize menu, guest counts, and dietary/allergy restrictions 48 hours prior to the event. 3. Arrive 2 hours* prior to meal service (*some events require more set up time, which will be discussed when planning the menu). 4. Set up, cook, serve and clean up.

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

I've worked in events and catering for most of my career. This included working inside the homes of many well-known and high-profile clients. I've also planned and executed several small private events on my own. Event companies I've worked for: Sonnier & Castle, New York, NY Neuman's Kitchen Events & Catering, New York, NY Olivier Cheng's Events & Catering, New York, NY Pier 60 Lighthouse & Currant, New York, NY Four Seasons Resort, Palm Beach, FL Creations in Catering, Honolulu, HI Ko'Olina Resorts (Marriott), Kapolei, HI

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

Have ideas ready and reference styles of food/cuisine you like. Whether if you like a certain dish or restaurant, it all helps to create a menu that you and your guests will enjoy. Knowing guest's dietary and allergy information ahead of time helps create a menu that is inclusive. Lastly, have a realistic budget in mind. You're not only investing in food but also in a service, an experience, and peace of mind.