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."
Neuman’s Kitchen
Julian Alonzo’s first foray into the food world was working under chef David Bouley at three-star New York restaurant Montrachet at the age of 16. He then earned his degree from the French Culinary Institute and took jobs in Parisian restaurants such as Maxim’s and Guy Savoy. Now executive chef at the New York-based catering firm Neuman’s Kitchen, Alonzo has prepared innovative menus for events such as the Lowline Anti-Gala and the International Interior Design Association’s Color Invasion benefit. He also has an artful, fresh way of presenting seafood dishes.
Hawaiian kampachi crudo, nasturtium, shiso vinaigrette, and trout roe
"This was a play on a checkerboard game I was playing with my son one afternoon. He was totally beating me because I was thinking about how it would look so pretty if I did this design with a tartare dish I was working on."
Eatertainment
With former experience as a restaurant owner and a caterer for airlines and cruise ships, Christopher Matthews has been the executive chef at the Toronto catering company Eatertainment for five years. When he cooks, Matthews focuses on achieving balance between flavors, textures, and colors; specialties include colorblocked dishes that incorporate seasonal ingredients. Recognized for his striking presentation styles that don’t overwhelm a small plate, the chef is known to sketch his dishes before he prepares them.
Pasta with gold leaf, porcini powder, shaved truffle, and squid ink
"The dish was a balance of simplicity and elegance using two unique flavors that represented the land and the ocean. This is an example of my philosophy of keeping a dish simple, using just a few select ingredients, and then highlighting and balancing each one within the dish."
Wolfgang Puck Catering
Having worked his way up from a cook at a bar and grill, Los Angeles-based Matt Bencivenga is a 20-year veteran of the hospitality industry. As partner and chef of Wolfgang Puck Catering, Bencivenga oversees the company’s culinary development and operations in 15 markets across the country, serving innovative, high-end cuisine at noteworthy events. But he still considers his Jersey-style meatballs his most beloved dish.
White chocolate mousse in golden egg shells
"The egg shell is a great way to showcase different types of dishes. We fill it with chocolate mousse, crab Louie, and other options. Using an egg shell as a vessel during the spring is just so symbolic of the season that it’s become very popular."
