On-Premise Catering: On-premise caterers prepare and cook the food at the location at which it's going to be served. While this generally refers to event facilities, many are also open to working in a home, provided there is suitable space and equipment.

Off-Premise Catering: Off-premise services will bring pre-cooked and pre-prepared food to the event location.
Sit-Down Plated Meal or Full-Service Catering: This is generally the most expensive option, but everything is handled by the caterer. Even here there are options, as full service may or may not include passed appetizers, desserts and beverage stations.

In addition, full service catering generally includes accessories such as linens, plates, utensils, serving dishes and full clean-up.

Take Out / Pick Up / No-Service Catering: With this option the catering service cooks the food and packages it in bulk for pick-up. Plating, serving, dishes and utensils need to be taken care of by you.

Our Staff

Chef Lorenzo

Executive Chef

This is the head chef. He is the guy who creates the specials, orders the foods, and works as the general manager of the kitchen.

Eduardo Rodriguez

Sous Chef

The executive chef’s assistant, and next in charge, is a sous chef. It is the job of the sous chef to pick up the slack.

Aron Kozinsky

Line Cook

The most common title in the kitchen is that of line cook. Depending on your kitchen set up, you may have plenty.