The key success to Chef Jeff’s 42 year career in the Culinary Arts Arena is work-life balance, emphasizing the importance in execution, consistency, and marketability between innovation and unique universal appeal.
His excellent knowledge provides accountability in P&L management in the public and private sector, managing private estate, and world-class hotels clubs and resorts.
With a understanding of each client, Jeffrey Wilson, culinary director, brings forth a wealth of Corporate Catering experience in establishments that include:
Chautauqua Institution: Chatutaugua Lake, New York
The Refectory Restaurant: Columbus, Ohio
Michelin-Star Patrick Lanotre Restaurant: Paris, France
The Savoy Hotel: London, England
There are many choices out there, so here is what gives us return clients
I am extremely passionate about my craft and if you are looking for the right culinary experience have the right conversation about food preference and price. You and your dinner guests are in charge, we are here to accommodate!
Quality & Value
I only pick the very best ingredients and prepare the day of your meal so everything is so fresh! I am flexible about pricing & work with my clients to choose what’s best for them.
I have enjoyed working in this field since I was a young person in High School. Which translated to Chef Apprentice and USAF Military experience – now 30 years later with a College Degree in Culinary AAS and Hospitality Management – I’m still cooking!