Marcey Brownstein Catering & Events
Leslie Tseng, who joined New York-based Marcey Brownstein Catering 11 years ago, continues to shape the company’s cuisine alongside executive chef Will Burgess, taking inspiration from gongbi—the meticulous technique of traditional Chinese painting—which results in dishes that are highly detailed.
Mini garden boards with herb butter, pumpernickel “dirt,” and mini veggies
"We wanted to come up with a beautiful way to highlight an early summer bounty of mini vegetables in a fun and innovative way. We wanted it to be whimsical, playful, and conversation-starting, but not too goofy or weird. In addition, these were on the dining tables and acted as a decor element since floral was minimal."
Max Ultimate Food
A graduate of Boston University with a degree in hotel and restaurant management, Matthew Donegan considers living and working in Paris as his biggest career break. Upon returning to the United States, he owned and operated two restaurants for 10 years and worked at the Catered Affair before joining Max Ultimate Food in Boston. There, his catering roster includes prestigious venues and fund-raising events for nonprofit organizations, such as the Boston Ballet gala, the DeCordova Museum gala, and the Perkins School for the Blind gala.
Chocolate caramel tortes with bubble truffles, mini cappuccino shakes, and a wand to blow edible bubbles
"Catering is a true collaboration … and it takes a village. And you have to be willing to take a risk. Sometimes my staff thinks I’m crazy for trying certain complicated menus for large events. My comment is always ‘you can’t stump greatness.'"
Shiraz Events
Born in Venezuela, Myriam Cordova studied at Casa de Campo University in Madrid before working alongside top chefs, including Douglas Rodriguez, Alex Garcia, Jean-Georges Vongerichten, and Zarela Sanchez. Cordova, who honed her skills as the executive chef at the Betsy Ross Hotel prior to heading up the culinary and catering division of Shiraz Events in Miami, also teaches at the New York Food and Hotel Management School.
A deconstructed piña colada made of coconut custard flan and baked into a dried coconut with homemade pineapple sorbet and a dark rum glaze
"We are always looking for new ways to serve classic flavors."
Pinch Food Design
Known for his innovative approach to plating, Bob Spiegal is in constant demand to cater prestigious New York events, such as the Whitney Museum’s fall gala, New York Philharmonic’s opening in the park, and the Cooper Union gala. He embraces the idea of one-bite food served without traditional silverware and plates, making Pinch a go-to caterer for unconventional presentations.
Formaggi, prosciutto, salumi foccacia, and Italian pickles served on a clipboard
"We wanted guests to have the same experience [of a traditional trattoria], but at an event. The clipboard was logical because it held the butcher’s paper, which had the menu printed on it."
Boutique Bites
After getting her degree from New York’s Culinary Institute of America, Elaina Vazquez worked at luxury restaurants such as Avenues at the Peninsula hotel in Chicago and Joël Robuchon at the Mansion in Las Vegas. In 2008, at age 26, she opened her own catering firm in Chicago, which now serves a client base that includes fashion designers and film directors. Vazquez is known for what she refers to as “stylish minis”—everything from quarter-size cheeseburgers to tiny tacos.
Filet mignon sandwich
"The menu consisted of typical food you would take to a picnic—but presented in a fun, fashionable, and more interesting way. Filet mignon sandwiches were wrapped with parchment and tied with red-and-white twine; homemade potato chips were served in mini fry baskets."
Riviera Caterers
Coming from a long line of chefs, Andrew Cavitolo learned his culinary secrets early, starting at the age of 10 in his father’s kitchen catering weddings. After receiving his master’s degree in hospitality, Cavitolo continued his culinary studies in Switzerland before launching Riviera Caterers two years ago in New York. He now turns time-honored Italian family recipes into modern creations, while still maintaining a sense of Old World authenticity, for big-name clients like Nike and Bentley Motors.
Arancini “marble run” food station with tomato, basil, and olive oil powders
"We took something simple and made it extremely fun and interactive."
Olivier Cheng Catering & Events
Jenny Glasgow, who worked as a senior advertising executive for more than a decade before becoming a chef, is the creative culinary force at New York’s Olivier Cheng Catering & Events, where she specializes in restaurant-caliber cuisine. Glasgow trained at the French Culinary Institute in New York and served as the director of culinary development at California-based Matthew Kenney Group before joining Olivier Cheng. With a diverse client base, including leading fashion houses, Glasgow and her team have created menus for events as far away as Doha, Qatar.
Ricotta späetzle with duck confit, served with a golden Gruyère broth, which is poured into the bowl, turning the liquid bright pink when it hits the beet gelée hidden underneath
"We had a client who was asking for a presentation with ‘wow’ factor. We didn’t want something that was just a gimmick. It had to be something that tasted good—that we would want to eat."
SBE Events and Catering
Classically trained in Paris and with more than two decades of experience, Hugo Veltman brings expert execution and creativity to SBE Events and Catering. Prior to joining the Los Angeles-based company, Veltman worked at Patina Restaurant Group and Charlie Trotter in Chicago. Now in Hollywood, Veltman’s clients and events include major motion picture studios and premieres, like A Million Ways to Die in the West, as well as award celebrations, such as 2014’s Golden Globes after-party for the Weinstein Company.
Custom chili station with various fixings, such as cheddar cheese, green onions, jalapeños, sour cream, and Fritos, served in mini faux cast-iron skillets
"Most chefs try to show off what they can do; I aim to understand the client’s needs and fulfill them to perfection. I do this in a fresh, new, and innovative way, whether it means creating a custom menu or taking a classic and making it my own. It’s the details and execution that make my team different."
Occasions Caterers
Heather Weaver decided that she wanted to be a chef at a young age, and after culinary school, she began to work in some of Washington, D.C.’s most distinguished restaurants. Her respect for ingredients and tradition combined with creative curiosity led her to her current role as the lead chef of research and development at Occasions Caterers in the Nation’s Capital. With the help of co-founder Eric Michael and creative director Amy Lewerenz, Weaver develops, tests, and explores new dishes, ingredients, and presentations in an effort to stand out from fellow caterers.
Scallop hors d’oeuvres with shells magnetically affixed to metal pins attached to driftwood trays
"When interpreting or reinterpreting dishes, you should always begin with understanding its origin and the culture that created it. The tray design was truly about form and function. … Eric conceived the idea of producing something that related to the ingredients, was striking, and functionally effective."
Creative Edge Parties
Raised in New York’s Hudson Valley in a family of avid gardeners, Robb Garceau has always appreciated raw foods and fine ingredients. After college, he worked under chef Jean-Georges Vongerichten at New York restaurants including Jean-Georges. At Creative Edge in New York, he services some 1,200 events a year for clients such as H&M, Twitter, and Keep a Child Alive—and still makes frequent trips to the local farmers’ markets.
“Shake ‘n’ Snack” (crispy, dehydrated seasonal vegetables and seasoning dusts); guests grab bags from the tray, then season the chips themselves
"The inspiration behind this dish really came from two places. The first was bringing back Shake ‘n Bake in a fun, current way. The second really stemmed from taking everyday ingredients and transforming them with a flavor twist."
Limelight Catering
Chef Molly Johnson got her big break working as a personal chef for actor Hugh Jackman. These days, she stays busy with full-service catering at Limelight Catering for some 1,000 events each year, and clients have ranged from Steppenwolf Theater Company to Google. Though she boasts a versatile repertoire, the Chicago-based chef specializes in Middle Eastern, and specifically Lebanese, cuisine.
Papadum crisp with braised French lentils, sweet pepper, carrot confit, toasted cumin, and fresh herb vinaigrette
"We ‘paint’ stripes on the plate with honey—or agave nectar if the dish is vegan—using small paintbrushes. Then, we gently dust over each line with an array of ground spices. This plate has turmeric, sweet paprika, cumin, and ground fennel—the same spices used in the preparation of the hors d’oeuvre."
