Excelling in the field of catering takes more than just some limited experience and a middling knowledge of cuisine

It takes strong dedication and a desire to provide great food, and the knowledge base and experience to follow through. Thats why its so important that you come to us. We feature 45 years of experience. Here are some additional facts about Michael Cooper, our head chef:Graduated in 1977 from the Culinary Institute of America of Hyde Park, New York Studied Under Eugene Barnard and Georges Auguste, Sous Chef to Escoffier Worked Under Master Chef Karl Ederle and Hans Klockous, a Master Sausage ...

It takes strong dedication and a desire to provide great food, and the knowledge base and experience to follow through. Thats why its so important that you come to us. We feature 45 years of experience. Here are some additional facts about Michael Cooper, our head chef:Graduated in 1977 from the Culinary Institute of America of Hyde Park, New York Studied Under Eugene Barnard and Georges Auguste, Sous Chef to Escoffier Worked Under Master Chef Karl Ederle and Hans Klockous, a Master Sausage Maker