Thanks to a social-media-hungry public and the rise of foodie culture, today's catering chefs need to be constantly feeding the imagination of event guests with new, original, and—above all—delicious cuisine. Gone are the days of lowly puff pastries and lukewarm shrimp cocktail. Now, food has become a sophisticated medium and an integral element to an event’s theme, brand message, or identity. As such, catering chefs are stepping up to the plate, constructing elaborate interactive food stations to engage guests and impress clients, inventing restaurant-worthy cooking techniques, and pushing the limits of the industry as a whole.
To celebrate this culinary revolution, we designed this feature to highlight some of the most creative chefs—those who are redefining what event catering looks and tastes like—along with their most unusual, inspiring, and innovative dishes of the past year, which include everything from edible dirt to dainty Indian appetizers. The chefs also shared some insight into their cutting-edge methods. The selected group heads up the kitchens of catering companies across North America, dishing out fare at thousands of events each year, including galas and benefits, award shows and premiere parties, product launches and marketing events, and much more. Here is who we think represents the creativity and innovation of catering chefs today.
How We Chose the List
Looking specifically for chefs responsible for menu development and execution at full-service, off-premise catering companies, we compiled this list after reviewing work from candidates across North America. We looked at not only the quality and volume of their off-premise work—specifically those that regularly cater events for more than 200 guests—but also the chefs’ clients and reputations. The list favors those who work on corporate and nonprofit events, and some caterers preferred not to highlight a particular chef in a team of many, opting out of the feature. There are familiar names but also some new-on-the-scene faces. Most importantly, we sought innovation—dishes and presentation that made the editors gasp or say, “That's really cool.”
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."
Encore Catering
Toronto-based chef Roshan Wanasingha attended culinary school in Sri Lanka, then made his way through the kitchens of luxury hotels such as the five-star Hilton Colombo and the seven-star Burj Al Arab in Dubai. At Encore Catering, Wanasingha has spent the past year catering to clients such as Nike and BMW; he also serviced a million-dollar wedding.
Green tea, Chivas Regal whiskey, and white chocolate gelato served in a smoking teapot
"A couple of years ago, I went to a Chinese dim sum restaurant and they served a green tea. I was looking at it and said to myself it would be a great idea to do a green tea sorbet on a smoking teapot. It’s a very unique concept because it looks like it’s hot, but its cold. It’s almost like you’re serving sorbet on smoking water."
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.'"
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."
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."
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."
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."
Entertaining Company
Entertaining Company owner Wendy Pashman describes Shawn Doolin as her “engineer of global cuisine.” The Chicago-based executive chef prepares ethnically diverse menus, including modern Indian fare and feasts for Jewish celebrations. The firm provides full-service catering for more than 1,000 events each year, and clients have included Burberry and the Society for Contemporary Art.
Papadums with tandoori chicken, pickled cipollini onions, and jalapeño crisps
"We wanted to incorporate tandoori chicken and moong dal ka salad—the bride’s two favorite dishes—into an hors d’oeuvre. The cocktail hour was held in the elegantly transformed loading dock, so we wanted the vessel, which became the plantain chip, to be something crispy that would hold up in humidity as well as the distance from the kitchen to the dock. And to make it easier for guests to pick up, we elevated it with silver bowls that were turned upside to create pedestals."
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."
Great Performances
Growing up in Westchester, New York, Matthew Riznyk developed an early passion for cooking with local ingredients. He earned a degree from the Institute of Culinary Education and went on to work for Marriott Hotels and the Myriad Restaurant Group before joining Great Performances in 2007. At the New York-based firm, he uses local, sustainable ingredients to develop dishes for the 100 Mile Menu, which incorporates items from farms within a 100-mile radius.
Seared sea scallops with apple purée, quick-pickled apple and mustard blossoms, and cider gastrique
"We have amazing sea scallops in New England waters, and fall is a great time of year [to serve] them. It is also the perfect season to showcase the diversity of New York State apples. We did this in three ways: in a savory purée, pickled, and in a gastrique."
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."
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."
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."
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."
Scoozi Events NYC
A classically trained ballerina, Stella Ballarini originally attended culinary school in Italy as a hobby. She eventually turned her pastime into a business, founding New York's Scoozi Events in 1996, and became known for her playful food and creative presentation.
Edible menus printed with edible ink on edible rice paper
"The edible menus came from an idea to make everything edible on a table setting. We had hosted dinner parties in the past where 95 percent of the table was actually edible for guests to eat."
Truffleberry Market
The married catering duo of Vaidotas Karsokas and Brittany Ferrin, who met as prep cooks at a Chicago restaurant, started their business out of their parents’ kitchens with zero experience. Now, with a team of 10, they service high-end clients like Louis Vuitton and Chanel.
Chicken lettuce wraps attached to a wall of lemons using fabricated hatpins
"We always try to think outside the platter in order to give guests something extra to buzz about aside from the flavors themselves, so we knew something vertical and interactive would be the way to bring some drama into this fabulous food setting."
Design Cuisine
Formerly the executive chef for the Kennedy Center and its Roof Terrace, Shannon Shaffer has managed and developed catering for a slew of major Washington, D.C.-area events. While at Design Cuisine in 2013, he catered the inaugural luncheon at the Capitol for President Obama; he’s also handled catering for the National Trust on the Mall luncheon and the Wolf Trap gala. Innovative menu items have ranged from a D.I.Y. B.L.T. station to a 15-step beet salad.
Smoked mozzarella pearls with tomato and basil
"The inspiration behind the dish was to show the guests how we make mozzarella pearls. The use of molecular gastronomy has been more prevalent in the past few years, and we try to incorporate it where possible, but still serve more traditional food that people are familiar with."
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."
