Led by Executive Chef Christopher J. Nason, having cooked for sellout crowds at The James Beard House and having worked within some of the most prestigious kitchens in the southeastern corridor, our portfolio of excellence spans over two decades.

Our “market fresh” cuisine includes the finest meats, seafoods and vegetables available due to an extensive sourcing network developed over years in the restaurant

and aircraft catering business.

 

Our comprehensive product testing has developed menus that offer

a full range of the finest catering available; packaging together

an experience worth remembering.