Catering

Brilliant Food.
Aperitif to Zabaglione.

Creative, innovative, and impossibly delicious culinary experiences are the heart of everything we do. Our award-winning chefs, state-of-the-art commissary, and talented employees allow us to perfectly serve every unique dish, decadent dessert, and craft cocktail with excellence.

Executive Chef Mark Richardson

A Kentucky native and graduate of the Pennsylvania Culinary Institute, Richardson has trained with some of the industry’s most celebrated chefs including Thomas Keller, Daniel Boulud and Robert Sulatycky. He has worked throughout the United States, as well as in Paris, and cooked for 14 years at Four Seasons Hotels and Resorts in San Francisco, Boston, Chicago and Scottsdale, The Carlyle in New York, and at Dudley’s on Short in Lexington, Kentucky.

“We’re creating a beautiful, immersive experience with food at the heart of it all.” says Richardson, whose style is continually evolving and growing. The Catered Affair is known for our exciting and diverse menus, and Chef Richardson’s approach is a perfect pairing.

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Custom Cuisine

There is nothing more thrilling than curating a personalized menu for clients. Individual styles, tastes, and design aesthetics will guide us in creating a catered experience for all the senses. Our team easily accommodates food allergies and dietary restrictions to make the most delicious day.