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FAQs
Personalized Dining
Personalized Dining
Q. Can I make adjustments to the personalized menu proposal?
A. Absolutely! My goal is for you and your guests to have an unforgettable evening. Please do not hesitate to make adjustments.
Q. How much time in advance do I need to make any necessary adjustments?
A. In order to provide the best possible service, I kindly ask to confirm the menu three days before your event.
Q. How does pricing work?
A. Once we discuss your personalized menu, I will offer a quote based on ingredients, number of guests, and preparation time.
Q. Who buys the ingredients?
A. I do. My goal is for you to focus on the customization part of the event and sit back and relax. I will take care of purchasing ingredientes ensuring thy are of the highest quality.
Q. Can I suggest where to purchase the ingredients?
A. Of course!
Q. How much time in advance will you arrive to my home?
A. It depends on the type of event and menu but typically 3-4 hours in advance.
Q. What equipment do I need to provide?
A. Oven, fridge, freezer, microwave and tableware.
Q. Do you provide cocktail service?
A. I like to leave that to the experts and focus on the food, but I do include my homemade Spanish sangría for free!
Q. Who serves the dishes?
A. You can provide your own server or choose a member of my staff.
Q. Do you present the menu?
A. One of my favourite parts! I love to explain what you and your guests will eat and give a little background on the origin of the dish and cooking techniques involved.
Q. Who cleans up?
A. Me! I will make sure your kitchen is spotless before I leave.
If you have any further questions, please reach out! 215 378 7234
Chef Chubb
Q. Where are you from?
A. I was born in the UK, in a small town called Castle Ashby and raised in Seville, Spain.
Q. What´s your culinary background?
A. I was trained by my father, Chef John, who attended the Cordon Blue culinary school in London and Paris; and my mother and grandmother, who taught me the secrets of home cooking!
Q. What formal training do you have?
A. I attend the culinary school of La Taberna del Alabardero in Seville, Spain.
Q. What´s your specialty?
A. While I like to explore new products and flavours, I am an expert in Mediterranean cuisine.
Q. What brought you to the US?
A. My passion for traveling and discovering new places and also the fact that the US always treated me very well whenever I visited prior moving here.
Q. What´s your signature dish?
A. Hmmmm... that´s a tricky question. My grandparents were from Valencia, on the east coast of Spain so I´d have to say paella and oven-cooked paella.
Q. What is The Big Cheese?
A. Actually... Who is the Big Cheese? It was my father´s nickname. He was 6´7!
If you have any further questions, please reach out! 215 378 7234
Travel Chef
Q. When are you available?
A. From June 15th, through August 15th
Q. Can you travel internationally?
A. I certainly can!
Q. What meals do you cook?
A. It depends on your needs. Breakfast, lunch, snacks, dinners. You tell me!
Q. What do I have to provide?
A. Travel expenses and accommodation.
Q. Do I have to purchase ingredients?
A. Only if you want. The goal is for you to enjoy your holidays and forget about the hassle of grocery shopping and cooking.
If you have any further questions, please reach out! 215 378 7234