FOOD inc presents a new approach to catering through partnerships with iconic award-winning chefs. Allow us to ensure that your wedding, corporate or private event is more than just an event, but rather a memorable experience and dining adventure that will create lasting memories for you and your guests. From there, Tourondel worked at the three-star Michelin, Relais & Chateau Troisgros, before taking a post as executive chef of C.T., Claude Troisgros' debut restaurant in New York City.
Tourondel served as executive chef at Palace Court Restaurant at the world famous Caesar's Palace Hotel and Casino, followed by a return to New York City to open Cello. Upon leaving Cello, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own culinary voice.
Tourondel served as executive chef at Palace Court Restaurant at the world famous Caesar's Palace Hotel and Casino, followed by a return to New York City to open Cello. Upon leaving Cello, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own culinary voice.
Services
FOOD, Inc. presents a new approach to catering and hospitality through partnerships with iconic, award-winning chefs.
With a keen understanding of service and entertaining, FOOD, Inc. brings haute cuisine out of the restaurant and into your kitchen, your event or anywhere under the stars to create a dining experience nothing short of superb.
Few outside the restaurant world are better suited to take this on than the partnership of Colin Cowie and Stephan Baroni.
Each with a rich history rooted in the event and catering industries, Colin and Stephan strive to create indelible experiences that engage the five senses, leaving our clients and their guests feeling cared for, seduced and wanting more.
With a keen understanding of service and entertaining, FOOD, Inc. brings haute cuisine out of the restaurant and into your kitchen, your event or anywhere under the stars to create a dining experience nothing short of superb.
Few outside the restaurant world are better suited to take this on than the partnership of Colin Cowie and Stephan Baroni.
Each with a rich history rooted in the event and catering industries, Colin and Stephan strive to create indelible experiences that engage the five senses, leaving our clients and their guests feeling cared for, seduced and wanting more.
As experts in hospitality, FOOD, Inc. is in the business of making people feel good.
Guided by the principals of gracious entertaining, no detail is overlooked in creating experiences and environments that inspire our guests to indulge, laugh out loud in delight, connect with someone new and ultimately feel happy.
Our approach is subtle, and taps into a certain je ne sais quoi that is present but not always obvious.
We play into our guests' five senses, shaping what they see, feel, taste, smell and hear to create a unique and all encompassing experience within catering and hospitality Together, with proactive and anticipatory service that identifies needs before they arise, we create a space where life is seamless, fluid, enchanting and an unforgettable experience to enjoy.
Guided by the principals of gracious entertaining, no detail is overlooked in creating experiences and environments that inspire our guests to indulge, laugh out loud in delight, connect with someone new and ultimately feel happy.
Our approach is subtle, and taps into a certain je ne sais quoi that is present but not always obvious.
We play into our guests' five senses, shaping what they see, feel, taste, smell and hear to create a unique and all encompassing experience within catering and hospitality Together, with proactive and anticipatory service that identifies needs before they arise, we create a space where life is seamless, fluid, enchanting and an unforgettable experience to enjoy.
Our exclusive partnerships enable us to provide access to cuisine from iconic chefs in the most personalized of settings: wherever our clients want.
Our reach extends from the California coast to the top of the New York City skyline and beyond.
We utilize the eyes and imagination of a skilled production team to design every aspect of the occasion and to maximize the impact of the experience: from food, to the environment, entertainment and the most minute details of an overall design.
From there, Tourondel worked at the three-star Michelin, Relais & Chateau Troisgros, before taking a post as executive chef of C.T., Claude Troisgros' debut restaurant in New York City.
Our reach extends from the California coast to the top of the New York City skyline and beyond.
We utilize the eyes and imagination of a skilled production team to design every aspect of the occasion and to maximize the impact of the experience: from food, to the environment, entertainment and the most minute details of an overall design.
From there, Tourondel worked at the three-star Michelin, Relais & Chateau Troisgros, before taking a post as executive chef of C.T., Claude Troisgros' debut restaurant in New York City.
We believe hospitality is something that happens to you rather than a service received.
It is not defined by a list of tasks, a job description or the design of a space; rather it comes from the heart.
Starting from the ground up, through the first hire, the polish of a coat button and the standards set within, everything we do is centered around making the guest feel as if they are the only one.
Working together with developers and other stakeholders, we create comprehensive programs that are designed to deliver specific results rooted in an understanding of use of space and hospitality needs that remain in line with an organization's financial and strategic vision.
It is not defined by a list of tasks, a job description or the design of a space; rather it comes from the heart.
Starting from the ground up, through the first hire, the polish of a coat button and the standards set within, everything we do is centered around making the guest feel as if they are the only one.
Working together with developers and other stakeholders, we create comprehensive programs that are designed to deliver specific results rooted in an understanding of use of space and hospitality needs that remain in line with an organization's financial and strategic vision.
Chef Portale was at the helm of Gotham Bar & Grill for three decades where he earned countless accolades including four James Beard Awards, five 3-Star Reviews from the New York Times and 20 Years in the Zagats top 10 most popular restaurants.
These accolades and Portale's dedication to Gotham have made him one of the most respected figures in the American Culinary Scene garnering honorary recognition from The Culinary Institute of America, the Esquire Restaurant Hall of Fame, The Michelin Guide, Meals on Wheels and CCAP.
These accolades and Portale's dedication to Gotham have made him one of the most respected figures in the American Culinary Scene garnering honorary recognition from The Culinary Institute of America, the Esquire Restaurant Hall of Fame, The Michelin Guide, Meals on Wheels and CCAP.
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