Crestone Culinary

Serves Wylie, TX

35244

Hired 26 times

3 employees

3 years in business

Not yet available

5.0

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

Next Service

Credentials

Background Check

Jeffery Dugger
Completed on 1/30/2023

Introduction

I am a 47 year veteran of the restaurant industry. I have worked as a chef, owned my own restaurant, and served more recently as a district manager for a local restaurant group. Over the last 5 years I have slowly transitioned away from restaurant management back to my roots in the culinary world. We are well versed in all cuisines and knowledgeable of current dietary trends (Keto, Vegetarian, Vegan, Gluten Free, etc.). Our specialty is multi course plated dinners for parties of 6 or more. We also offer weekly meal prep service for singles, couples and families. Meal prep makes your weekly routine much less of a burden and frees up more high-quality personal and/or family time. We take great pride in the quality of the food and service we provide. We are businesslike, professional, mature, and reliable!

Q&A

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

Our Pricing: $150 per person up to 9 people $125 per person for 10 or more plus $250 for a foodserver. Minimum charge is $500. Meal prep is $300 to $375 per week plus cost of groceries.

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

We finalize the menu with you first and produce an event order with all the information. Two days before your event we call to confirm headcount and other details. We then shop, prep and pack everything needed. We arrive two hours before the first food is served to set up. Service takes place. Then complete clean up.

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

My wife and I are both food industry veterans. I am ServSafe certified and "industry trained" in both the front and back of the house.

How did you get started doing this type of work?

My friend, Luke Keller, started a private chef company and became busy enough that he needed a second chef. That was 6 years ago. We still do events for Luke as well as on our own as Crestone Culinary.

What types of customers have you worked with?

All types, budgets, dietary restricted, food allergies, specialized diets and various kitchen layouts from small and simple to elaborate.

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

We bring our own utensils, pots, pans etc. China can be provided for each course also. We do not have napkins, silver or glassware. Compare the cost and convenience of staying in your home with going to a fine dining restaurant, travel, tipping etc. Relax and enjoy!