Farm to Table Provisions
347 Lake Street, Sonoma, CA, USA
(7)
Farm to Table Provisions347 Lake Street, Sonoma, CA, USA
(7)
I started this business just over six years ago with the aspiration to offer upscale fine dining to clients and be able to engage with them directly to provide the best service possible. When someone is willing to spend their hard earned money on a product and the service to go along with it, it's important to pay attention to every detail.
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Verified business
7 customer reviews
Silvana Caminiti
Catering
This person was very rude on the phone after I explained how I only had a limited budget. He was the one to reach out to me, I hoped for better customer service. I wasn’t trying to insult his profession. Very disappointing. More...
Reply from Farm to Table Provisions
I could tell immediately that connecting with this person was not going to be a good interaction. The cadence of Ms. Silvana's voice was that of someone more interested in their tv show while we spoke. I was very polite as I have been to every single potential client for the past 10 years of being in business. Her budget was too low and it wasnt going to work for what was being requested. I politely said it's too low for me and good luck. There was nothing personal or rude about my response.
Patty Nunn
Catering
We worked with Zach on a birthday celebration for 16 friends-every fish was delicious and unique. Zachary was a pleasure to work with, dependable, timely and listened to what were our likes and dislikes…
Tory
Zachary truly has an eye for creativity! I hired him for a 6 day event to cater to a group that is often dining in Michelin star restaurants and he came through with food that could not be described less than exceptional and outstanding. With there needing to be roughly 36 menus over six days for 2 separate groups, he calmly came up with every menu on the spot without delay for each meal. I will definitely be working with him again! I'd give 6 stars if possible! More...
Myra Rothfeld
Catering
Zachary’s food was absolutely great! He is easy to work with and very flexible about menu. He catered my husband’s outdoor birthday party for 35 people and everyone loved the food.
Haroon
Personal Chef Services
Great experience with Zachary. His food was amazing but I think the best part was his company. He was easy to work with and made the evening wonderful. He came for Valentine’s Day weekend and made dinner for my girlfriend and I. Highly recommend Zachary. More...
Lorie Cress
Catering
Zachary prepared a creative and very tasty meal for our anniversary at Lake Tahoe. From our first emails he was quick to reply and had wonderful menu suggestions. He prepared everything in our kitchen and left it as clean as before he arrived. Our quests are still raving about the meal. More...
Mercedes Diaz
I have worked with many experienced chefs with different expertise’s in their cuisines but I must say that Farm to Table has been my favorite to work with and a pleasure. Aside from the wide range of cuisines, unique approaches and perspective- it is the quality of the ingredients, work, and professionalism that I appreciated most, apart from some of the most delicious food I’ve ever had. A real treat that I would recommend to anyone who truly knows and understands what good food is. More...
What’s your signature dish?
This is a difficult question as I have many signature dishes and don't consider any of them my favorite. As an example though, here is a dish that I really like. Crispy Taiwanese scallion cakes with baba ghanoush, Turkish spiced beef, pomegranate molasses, pomegranate seeds, pine nuts, lime, cilantro and sumac.
How do you go about creating the perfect menu for your clients?
I like to get as many details from my clients as possible so that they know the menu has been tailored just for them. I ask about likes, dislikes, food allergies, styles and themes and I go from there. It doesn't take me long afterwards to design a menu or multiple menus fitting to the request.
What do you love most about your job?
What I love about this job is getting to entertain people on a much more intimate level. After working in restaurants for 16 years, I realized that there is only so much that can be done for each patron on a busy night. I have my eyes on every detail and much more control to make sure everything runs smoothly and everyone is happy.
What inspired you to start your own business?
I knew at a very young age that I wanted to own my own cooking business. When this opportunity fell on my lap, I knew that this is what I want to do for the rest of my career.
Why should our clients choose you?
I'm a great choice to hire because I'm involved in every aspect of the production. I don't carry an attitude, I'm very easy to work with and flexible on options. My ideas are progressive and creative and I spent 16 years in some of the most prestigious restaurants in the country. I didn't just work at these places, I treated them as if I owned them and my philosophy on work ethic has brought me to you as an independent personal chef.
What changes have you made to keep your customers safe from Covid-19?
I follow all Covid protocols and have been tested a number of times so that my clientelle feels safe working with me. I'm happy to wear a mask if need be.
Personal Chef
I arrive to your home with all of the ingredients necessary to create a great menu.
