Chef Pat Siebor

It is as simple and tailored as you want it to be. I listen to your requirements, visit your kitchen, make a few menu proposals and then make it happen. Everything I prepare is homemade from scratch in your own kitchen.The quote includes the cost of ingridients and my personal fee, which depends on the menu, guest count, type and duration of the event. There may be different formats, such as seated dinners (up to 50 people), small receptions or garden parties (up to 30 people compromise on quality etc...I will use my creativity, knowledge, passion and skills to give you a food experience that you won't forget.I am also very happy to create menu that will fit your personal requirements and that will incorporate seasonal produce. From meat lovers to vegetarians.I only use premium meats from small high quality local butchers and buy as many organic and locally produced vegetables as possible.