Flora & Fauna

Serves New York, NY

35244

Hired 145 times

10 employees

11 years in business

$100/person

4.9

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

Wed 12:00 am - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

William Smith Iv
Completed on 7/11/2023

Introduction

PLEASE READ: WE ARE CHARGED FOR ALL INQUIRIES—SERIOUS INQUIRIES ONLY! Food is everything. It’s connection, it’s love, it’s the unspoken language that brings people together. We’ve spent our lives in kitchens, from Peru to Japan, obsessed with the craft, the flavors, the magic that happens when the right ingredients meet the right hands. Cooking isn’t just what we do—it’s who we are. When you bring us in, you’re not just getting a meal—you’re getting an experience. We match you with a chef who lives and breathes the cuisine you crave. They arrive with the freshest ingredients, ready to cook everything on-site, turning your space into a private restaurant where every bite is made just for you. Flora and Fauna is more than a private chef service—it’s a movement. We bring world-class dining straight to you, delivering an unforgettable experience with the kind of passion and dedication that turns a meal into a memory. This isn’t just food. This is everything.

Q&A

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

I can work with anyone and pricing depending on what you want.

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

I like to have a phone call with customers to discuss details about their needs and food preferences, then I work with my team of chefs to create a personalized menu which exceeds their expectations.

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

Our team of international chefs have worked in the industry for over a decade, from working in fine dining restaurants, cooking for high profile clientele to catering for over 500 guests. Our team is professional and experienced.

How did you get started doing this type of work?

Years of fine dining experience, working with amazing chefs from all around the world. I spent a lot of time outside of the country cooking and learning as well. Meeting other chef's and working together to create amazing food has been a dream come true.

What types of customers have you worked with?

From professional athletes, high-profile clientele to families. We love working with all types of customers.

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

I like to have an initial phone call or email to discuss details about what you are looking for. I usually ask if there are any dietary restrictions or special requests for the menu. I then send over at least 15 to 20 options within each Course Category tailored to the season and needs of my clients.