Elite Culinary Services

Serves Little Rock, AR

35244

Hired 105 times

2 employees

4 years in business

Not yet available

5.0

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

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Credentials

Background Check

Greg Matthews
Completed on 1/30/2021

Introduction

I’ve been a personal chef for the past four years. I returned to the private sector the past two years. I typically only do weekends. I’ve only recently started using this app again. That’s why there is a two year gap on my reviews. Nothing but 5 stars!

Q&A

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

Pricing is always based on approximate cost of food provided and the total number of man hours required.

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

Initial contact. Finding out what is needed/wanted, budget and tastes. A menu is submitted and tweaked if necessary. A quote is then provided. It is usually an ongoing conversation leading up to the event to make sure the client is 100 percent happy with the proposal.

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

Over thirty years in the field and Certified Executive Chef designation from the American Culinary Federation.

How did you get started doing this type of work?

I began doing this service for my restaurant customers many years ago.

What types of customers have you worked with?

I’ve worked with schools, businesses, individuals, and wedding planners.

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

A recent four course birthday dinner for two prepared at their vacation site in Eureka Springs. Total time spent was about 8 hours.

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

Check their credentials, references, reviews and don’t be scared to ask for a portfolio.

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

The customer should have a general idea of the number of guests and what level of service/food is expected. i.e. formal, casual, French, American, plated or buffet.