I began cooking at the age of 18, right after high school, and spent five years working in the restaurant industry. When the pandemic hit, I transitioned into catering, and that's when my life changed. I realized there was a growing demand for event catering, and I saw an opportunity to build something of my own rather than work for someone else my entire life.
During my catering journey, I gained invaluable experience working with a variety of companies, including 'Haute Chefs,' 'Copper Key,' 'Curtis Stone Events,' 'Patina,' 'Event Helpers,' 'Made by Meg,' 'Good Gracious,' and many more. I quickly became a head chef at most events, thanks to my solid background in the restaurant business.
With the skills and experience I accumulated throughout my cooking career, I decided to start my own company, FRMUS2U. I chose the name because it felt personal, just like the work I do. I am passionate about delivering the best possible experience to our clients, ensuring their events are unforgettable.
