Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is provide unforgettable, delicious, and eye catching options. That's why we prepare all of our boards and graze displays to your style, with the highest quality products. Whether it is an intimate dinner or an event for up to 800 guests, we do it all! If you are considering a Graze table for your wedding or next event, reach out and we'd be delighted to create something beautiful for you!

Thank you for visiting Pasta Chef Catering. Pasta Chef Catering is a Tampa Bay-based catering company specializing in a high-quality catering experience for you and your guests to enjoy at a very affordable price. We have over 40 years of experience in the catering and food service industry. We offer cooked-to-order action stations as well as buffet and plated meal options. Our most popular action station is the Signature Pasta Bar. Our next popular station is the Taco & Nacho Bar. There are no hidden costs and no confusing or over priced menus to choose from.

Award-wining Chef Alain Lemaire is a native of Port-au-Prince, Haiti, where he first discovered his interest in cooking. That interest in food grew out of the need to feed himself what he wanted, and when he wanted it by watching his mother and grandmother in the kitchen, to full blown passion by the time he graduated. Chef Lemaire has featured on several TV shows: he was the host chef of the “Taste of Haiti” episode of the "Luda Can't Cook" series on Discovery+ with award winning rapper, actor, restauranteur Chris "Ludacris" Bridges. He is also a contestant of the Food Network's hit series, Fire Masters, Cutthroat Kitchen, and Chopped.

Welcome to Camareras! WE ARE LICENSED AND INSURED. We are a women owned private event company in Delray Beach ,Florida! We always provide exceptional service with a smile. We specialize in European cuisine (Italian, Greek,Mediterranean,Easter European ) Casual and Formal American and Eclectic-Fusion cuisine. Please see our menu in gallery. What we offer: - BAR SERVICES starting at $50/hr 1 bartender per 50 guests. -EVENT SERVERS starting at $35/hr - CATERING STARTING at $20/pp - PRIVATE CHEF SERVICES ( prepares meals on site) starting at $40/ pp

3-Star Michelin experienced chef with expertise in Japanese, French, Italian, and American Farm-to-Table cuisines providing catering services at venues throughout southwest Florida, whether it be an intimate dinner party or high-volume event.

The Creative Edge team has been the industry leader of food design and innovation for over 30 years by immersing ourselves in collaboration. We have dedicated ourselves to culinary excellence, flawless event management and finding ever inventive ways to present seasonally relevant food within a socially aware environment. We constantly explore up and coming talent and trends that span the field between cuisine and design. As leaders in the food industry, we strive to build fleeting experiences into lasting memories via unique menus and collaboration.

Chef Chris had his first Cooking at the age of 14. He worked all aspects of the restaurant business to fine tune his understanding of dining. After years of cooking he finally made the plunge and decided to further his education and go to Johnson and Wales University to receive his Culinary degree in 2002. With many years of working in some of the trendiest restaurants in Coral Gables, and Miami Beach, he decided to go on his own and start Delicious Catering. In 2004 DCS was born. In understanding every aspect of catering and event services, including site selection, entertainment, and event management, he was an automatic hit.

Master Chef Chris Paul, above being one of South Florida's top chefs, is one of only seven Master Fusion Chefs in the world and is widely recognized for his exquisite and inventive cuisine. His innovative dishes delight both the eye and the palate, marrying his imagination with his many years of experience, using only the freshest ingredients and preparing all recipe essentials from scratch. Certified in all world cuisines, he works with his clients to design menus that can be as expansive or restrained as individual tastes and dietary restrictions allow.