Cater your birthday party, holiday party, corporate events, wedding festivities and more!
Got a birthday party, rehearsal dinner, corporate or other event coming up? We're a great option for your gathering! Inquire today and let us know how we can make your special occasion perfect!
Graduation Parties - Let us help you make this graduation season special if you are honoring any new graduates.
Book your partyPrepare for an exceptional dining experience with Chef Felicia, where professionalism meets meticulous attention to detail. From intimate dinner parties to celebratory Sunday brunches, she crafts delicious and visually stunning dishes using fresh, seasonal ingredients, seamlessly incorporating diverse menu selections, including thoughtfully designed plant-based options tailored to her guests.
From a young age, Felicia developed a deep interest in food, inspired by watching her father cook. This early passion led her to pursue a bachelor's degree from The Culinary Institute of America. There, not only did she fall in love with the culture of cooking, but she also learned about the importance of sourcing ingredients locally and seasonally. Felicia has spent over eight years in the vibrant culinary scene of New York City, working in various esteemed restaurants. Her passion for school food and nutrition was ignited during her tenure at Edible Schoolyard NYC in the Bronx.
Graduate of The Culinary Institute of America 2016 - Bachelor's Degree in Culinary Arts Business Management with concentration in Farm to Table Cuisine / Michelin Star Experience: Roberta's + Blanca (Brooklyn NY), Restaurant Daniel (Manhattan NY), Semilla (Manhattan NY), Oiji (Manhattan NY), Quince (San Francisco CA), Pineapple & Pearls (Washington DC), Private Events Chef Blue Hill at Stone Barns in 2018
As Farm to School Coordinator for Buffalo City Schools, Felicia works to source local produce from farms in and around WNY. Her passion for sustainability and supporting local agriculture extends beyond the scope of restaurants. She believes that students should have the option to eat healthy and nutritious meals during their school day. Bringing in local ingredients and testing new recipes allows Felicia to get feedback from the students about what they're interested in. In her role, she works with cooks and food service staff to train them on new recipes and cooking techniques. She writes the menu for the district and is a part of the team that selects the ingredients that go into the recipes and meals students eat. The Buffalo Food Service Department is working tirelessly to improve the meals for our students every day.
