Dig’N Culinary

What to Expect from Dig’N Culinary
At Dig’N Culinary, you can expect professionalism, thoughtful hospitality, and food prepared with care. Across all our services, we take time to understand your needs, communicate clearly, and pay attention to the details that matter to you.

From your first inquiry through the completion of your service, our goal is to make you feel heard, respected, and confident in choosing us. We bring an organized approach, respect for your space, and a commitment to delivering the service we’ve agreed upon.

I was born and raised in Atlanta — second oldest of five, first-generation college graduate, and the first entrepreneur my parents produced. I started with nothing and built something, one kitchen at a time.
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I graduated from Le Cordon Bleu in Atlanta in 2012 with a degree in Culinary Arts. From there I built a career across restaurants, country clubs, catering, and private households — each environment sharpening a standard I have never been willing to lower.
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I have served executives, millionaires, and private households across Metro Atlanta, such as Ted Turner, Creflo Dollar and others under non-disclosure agreements I uphold without exception.
Every engagement, regardless of scale, has been handled with the same commitment — precision, discretion, and food that speaks for itself.

Dig’N Culinary provides personal chef services, private dining, and catering. Requirements vary by menu, guest count, location, and service style.

• Kitchen and preparation space: Access to a clean, functional kitchen or an agreed-upon preparation area may be required. Please disclose available appliances, refrigeration, counter space, and any equipment limitations before booking.

• Utilities: Reliable electricity, running water, and adequate lighting are required for food preparation, service, and cleanup. Outdoor events may require additional equipment and arrangements.

• Venue access: Please provide parking, loading instructions, stairs or elevator details, and any venue restrictions in advance. Setup and breakdown time will be coordinated before service.

• Dietary needs: Allergies, dietary restrictions, and special requests must be disclosed during planning. We will discuss accommodations and any limitations before confirming the menu.

• Service equipment: Tables, linens, dinnerware, flatware, glassware, warming equipment, and rentals will be coordinated based on the event. Included items and additional costs will be outlined in your proposal.

• Guest count and menu: Final guest counts, menu selections, and service timelines must be confirmed by the deadlines stated in your agreement. Changes may affect pricing and availability.

• Lighting, staging, and sound: Standard culinary services do not require staging or sound equipment. Cooking demonstrations or instructional events may require additional lighting, a demonstration table, and a microphone, depending on the venue and audience size.

• Booking and payment: Service scope, grocery charges, staffing, travel, rentals, payment schedules, and cancellation terms will be detailed in your proposal or service agreement.