The Matherson Connection

Serves Denver, CO

35244

Not yet available

2 employees

Not yet available

5.0

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

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Credentials

Background Check

Yukita Matherson
Completed on 6/28/2025

Introduction

We pride ourselves on our good food. We use wholesome, all natural, fresh ingredients. Everything we cook is homemade and made with love, just like Mom and Grandma used to make. Our food arrives fresh and hot and a very generous amount for a low price!

Q&A

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

Our catering deposit is $150 and we charge $15 per person.

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

Talk to them, get to know them personally to know what they like and dislike. Get to know the type of taste they are looking for and the service. Finding out what type of environment or occasion in which the catering will be done.

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

I have been cooking since I was 7 yrs old taught by my grandparents. I've also worked events, banquets, planned events, and worked in the resteraunt serving industry for 12 years. My Husband has been a personal chef, has attented Serv Safe training, 5 weeks of chef school, has worked in the resteraunt, event planning and banquets industry for 10+ years.

How did you get started doing this type of work?

We started by cooking and feeding family, friends and neighbors who continually urged us that we needed to let the world try this. After years of hearing this separately and then together once we married and combined our skills, we decided we needed to give it a shot. We love cooking anyway and especially love to make others smile when their tastebuds explode with the flavors of our food.

What types of customers have you worked with?

We have worked with many diverse customers that purchase our daily specials for $12 many whom have become regular weekly customers. We hosteda basketball tournament event at Bruce Randolph School where we served from 50-100 people.

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

I recently fond of the creation of our Gumbo Greens which took maybe a week to perfect, but it is one of our most popular selling vegetables.

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

Talk to them get to know the one behind the scenes and ask to taste their food. Just because they haven't been around forever doesn't mean they are not good. Every business started small and needed all the support they could get.

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

Are they reasonably priced? Are they professionally mannered? Is there food a good fit for your project? Will your guests enjoy it?