About The Chef

Tampa, Sarasota, Fort Lauderdale, Miami, St. Petersburg, Tarpon Springs, Fort Myers, Cape Coral, Bonita Springs, Naples, Clearwater, Orlando, Kissimmee, Port Charlotte, Punta Gorda, Bradenton, Englewood, Venice, North Port, Boca Raton, West Palm Beach, Lakeland, Daytona Beach, Fort Pierce, Fort Walton Beach, Gainesville, Jacksonville, Melbourne, Ocala, Panama City, Palm Bay, Pensacola, Port St. Lucie, Tallahassee, Titusville, Winter Haven, St. Augustine, Coconut Creek, Fort Drum, Coral Springs, Jupiter, Plantation, Ochopee, Nokomis, North Palm Beach, Parkland, Miramar, Placida, Sanibel

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GREAT EVENT
Corporate ~ Family

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Weddings

Bar-B-Q, BBQ, Barbecue,
Bar-B-Que, Barbeque

Down on the Bayou

Low Country Boil

South of the Border Fiesta

The Perfect Cookout

Corporate
& Holiday Menus

CREDIT CARDS:
We accept all of the
following Credit Cards:

CHECKS:
Corporate, Company
or Personal Checks accepted

"We Always Come To You"

Gated Communities
Construction Sites
Parks
Homes
Historical Sites
Museums
Offices
Yacht Clubs
Yachts
Private Mansions
Zoos
Churches
Fire Departments
Schools
Kiwanis
Rotary
Elks
Girl Scouts
Boy Scouts
Parking Lots

We also Service Fundraisers for Non-Profit Organization

Weddings
Catering By Louise Moreau

Intro: She attended different cooking schools and learned many different ethnic foods from the countries she traveled within. She was able to perfect classical cuisine, sauces and stocks in France , which has now become her specialty (one of many), and has led her to become a World Class Chef.

Growing Up: She is French Canadian, born and raised in Montreal . As a child she always had a desire to travel the world.

Culinary Career: : Louise has traveled extensively and studied in Italy , Greece , Turkey , Croatia , Spain , England , Wales & Scotland . While Louise has spent over 20 years traveling the world developing her unique talent in those countries, she learned the healthy way of Mediterranean foods. While in England, she took time to learn about Indian food, which was very popular there at the time. Upon leaving Europe she pursued her studies in the Caribbean and the Bahamas and lived in the Islands for 15 years. She furthered extended her culinary studies in Australia and New Zealand.

Through all the years spent studying in Europe, the Caribbean and the years she has worked in the United States for different Restaurants, Inns, B&B’s, & Catering Companies - she still found time to cater for the rich and famous. Louise has paid her dues and has worked her way from the bottom as a line cook to catering on mega yachts and private planes around the world.

Never satisfied with her culinary education, she enrolled in a culinary school in Indianapolis, to brush up on classical cuisine. To gain further experience & qualification with catering to large groups and big events, she worked under Executive chef Richard Ade, from the Colombia Club. In Vermont she catered for large group weddings with Cooking From The Heart, at the Round Barn.

Louise has moved to Florida and bought a house, and she is renovating the house from ceilings to walls, by herself. We are proud of Louise and what she brings to your event. You will be proud, too

GREAT EVENT
Corporate, Wedding, Barbecue and Pig Roasts Specialists
"We Always Come To You"
The Premier Wedding Event and
Outdoor/Indoor Catering Service
specializing in Large Groups that need
Off-Premise Catering for Business or Family
(866) 565-9383 (TOLL FREE)

Service Fees
and what they are

A service fee covers all company expenses from the first contact through the final contact and covers everything in between.

It includes all personnel actions such as office, sales, food ordering, travel - portal to portal, administrative, clerical, insurance, loading and unloading away from the catered location.

It also includes the cleaning of our equipment and all other costs associated with your event.

Gratuity is a separate fee and is left to the clients discretion.

It is for the individuals that actually work the event as a team effort. You might only see two people perform the job, but it might have taken up to six other people to make the event happen.

SOME OF OUR CATERING POLICIES

Thank you for booking your event with us. In order to serve our customers in the most professional manner, clear communication of our company policy is very important. Please keep in mind the following points.

We will be available for as many consultations as it takes to insure that your event goes off without a hitch and to answer all questions needed to be answered regarding the Event.

TOTAL GUEST COUNT

We allow short notice increases to your total guest count, however any reductions to your total guest count must be made 7 days prior to the scheduled event.

At the time you give us your final guest count please submit your final Balance due. We will Fax or Email your updated invoice at that time

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Staff Recommendations

In order to keep the costs to you low

We recommend 1 staff assistant for the first 50 guests and one for each additional 100 guests for self serve buffets.

We provide each event with at least 2 staff members; typically one cook and one assistant.

They work together to set up, prepare and grill at your event.

If you feel you will require additional staffing In addition to the self serve buffets, we have available wait staff, Buffet Servers and Bartenders that are available for an additional fee with a minimum 5 hour hour shift.

All food is Prepared and/or Cooked on site and served fresh and hot by our professional catering staff, buffet-style, on tables which you provide.

Some menus are available on an ALL-YOU-CARE TO -EAT
basis so you can go through the line as many times as you like during the scheduled 1 1/2 hours of Buffet Service time. Any food left on the buffet after the 1 1/2 hour period will be discarded unless otherwise directed.

1.5 hours of Buffet Service

For
Extended Buffet Service
Please Add
$1.00 Per Person
Please let us know before
we order da food!!!

This is just an example of what your day could look like and give you an idea of how smooth your event will unfold:

We will arrive at your site 3 hours prior to your designated eating time
and unload the food and equipment.

We then begin to prep the food -
cook the food - stock buffet table.

You eat from
your designated eating time for 90 minutes

We clean up our area and
reload the vehicles while you eat

We leave 3:00 pm

Each event is unique and
will require some flexibility

SET-UP / BREAKDOWN

We will arrive at your location and setup our cooking and prep area. We will prepare the food and take it to the buffet area. While you are eating we will clean up our work area and reload our truck. Once the 90 minute dining phase is over we will be packed and gone. We will leave leftover items on the buffet tables that you provided for the buffet.

The Event group is responsible for equipment setup, breakdown, removal of food and beverages, rental materials and cleanup of catered premises. If cleanup and garbage disposal is not requested and fees for those services have not been charged to the invoice, the rental group is responsible for ensuring that the catered premises are restored to their original condition following the event’s conclusion. Set up, clean up, and disposal services are available for additional fees.

DEPOSITS & CANCELLATIONS

We do not "pencil-in" bookings. When you are ready to book our services, we require a deposit of 25% of bill to hold the date.

Dates are booked on a deposit only basis and not on the fact that we have been discussing your event.

This deposit will be applied toward your final bill (which will include all set up fees, clean up fees, disposal fees, service fees, delivery charges, if any).