BOOKING INFO

• Coverage area: offers a 2hr radius covering coastal Georgia and South Carolina.

• Menu composition:

  • 3 course meal ($100 - $115 per person):​

    • Up to 2 Appetizers OR 1 Soup OR 1 Salad

    • 2 Entrées

    • 1 Dessert

  • 4 course meal ($117 - $135 per person):​

    • 2 Appetizers

    • 1 Soup OR Salad

    • 2 Entrées

    • 1 Dessert

NOTE:

- 1 entrée per guest. If a guests want both entrées, add $40 per guest.

-  Due to market conditions, price per person could reflect up to 3% increase.

• All course dinner options are plated unless specified differently.

• Chef Val uses as local/regional ingredients as much as possible and prepares every course meal from scratch. Provides the food, brings his own equipment, and takes care of cleanup with the exception of glassware as guests hold on to those little longer.

• About 60% of the meal is prepared prior to arrival (since desserts and sauces take longer to prepare). It is finished cooking and preparing at they location.

• Chef Val serves, presents and introduces each course meal as well as clears the plates from the table.

• The Point Of Contact(POC) is responsible for:

  • Making sure the location has enough plates and silverware for each course.

  • Responsible for providing beverages.

• Chef Val arrives (45-60) mins before the start time of the event to unload, set up, familiarize with the kitchen layout as well as meet guests.

• Once the party has decided on a final menu, and informed Chef Val of the meal course choices, he will email the POC a detailed formal invoice with all the information. He needs it signed & emailed back to him to secure the date.

• Payment is due two weeks prior to the event date.

• Please be aware there is a 25% gratuity.

• If booked multiple days, the following discounts excluding gratuity are available:

  • 2 days 10% off total price.

  • 3+ days 12% off total price.

• ​All open inquiries expire a week from the date placed. If no communication is made, the date will be released, and the POC will have to submit a new inquiry.

• Any late bookings placed (24-48) hours before the event date will include a flat $75 fee added to the final invoice.

• Cancellation Policy:

  • POC has up to 1 week before the event date to cancel & receive full refund.

  • Unforeseen mother nature acts such as "hurricanes, floods, snowstorms, etc." are entitled to 25% refund.

• Updates on number of guests need to be made 1 week prior to the event date.

• Payment can be done via credit card or Venmo(@Val-Domingo-1).

• Last Chef Val's social media manager brings his DSLR camera to capture individual, group and course photos. He provides guests with an iPad they can use to to review the menu and take photos/videos. He will ask for a contact email to share the photos via google drive a few days after the event.