Roth & Angell Private Events

Serves Monroe, NC

35244

Hired 84 times

4 employees

1 year in business

$20/person

4.9

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

Next Service

Hours

Sun 8:00 am - 11:59 pm

Mon 8:00 am - 11:59 pm

Tues 8:00 am - 11:59 pm

Wed 8:00 am - 11:59 pm

Thurs 8:00 am - 11:59 pm

Fri 8:00 am - 11:59 pm

Sat 8:00 am - 11:59 pm

Credentials

Background Check

Peter Deitrick
Completed on 4/4/2024

Introduction

Introducing Roth and Angell Private Events. Chef Peter Deitrick has worked in the culinary industry for 20 years, including 12 years in NYC. After receiving graduate degrees at The Culinary Institute of America at Hyde Park, Chef Peter trained in France, London and Mexico. Chef Peter's New York restaurant was featured in Forbes Magazine, as the next culinary destination in 2021. He has done everything from running catering businesses, to running kitchens as Executive Chef at boutique hotels, to acting as a private chef to celebrities such as Serena Williams, Kanye West, Pitbull, Baker Mayfield, Kim Kardashian, Hugh Jackman, and Blake Lively. We are looking forward to bringing our food into your home. From fine dining to backyard BBQ's, Brunch, Weddings, or specialty diets (vegan, gluten free, allergies), we can build you a menu that will make your event a treat for the taste buds! Our team will strive to ensure that every meal matches your vision and exceeds your expectations. Contact us today for a memorable dining experience!

Q&A

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

I always look to work with seasonal and farmer’s market ingredients. I will always work with a client from a back yard bbq to a five course dinner.

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

A phone call or text. When you book me I will always be available and responsive. I want to know the client’s vision and likes or dislikes. This way I can mold a custom menu for them.

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

I was trained at The Culinary Institute of America at Hyde Park. I have continued to train from London to Mexico. I love to always be learning

How did you get started doing this type of work?

I started making thanksgiving stuffing with my mom when I was five. I saw that food brings joy, love and people together.

What types of customers have you worked with?

I have worked with everyone from celebrities to a very bossy 10 year olds hot dog birthday. Everyone eats so I love making every occasion special

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

Look for someone with a passion for the food.

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

The total cost. An experience with a trained chef in your home is unique. We are your menu designer, personal shopper, contact to the freshest ingredients and your entertainment for the evening. Always ask what the total cost will be.