Whether a formal gala serving classic cuisines or dishes from around the world, At Catering | Chicago brings their personal touch to every event. Fusing classic recipes with a contemporary flair, we create an exciting new culinary experience for you to savor. Our professional chefs and staff have worked in world class hotels and venues worldwide, gathering new concepts and flavor ideas. Personal attention from our capable staff ensures that your event will be executed exactly as planned, whether an office luncheon for ten or a reception for thousands. Our services will make your event effortless for you. We welcome the opportunity to collaborate with you, offer advice, and guide you in planning your special occasion.
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Tim Leahy, owner & chef, graduated from The Cooking and Hospitality Institute of Chicago, Le Cordon Bleu accredited. Worked in Paris, France for 3 months at Taxi Jaune in the Marais, with Michelin Star rated chef Otis Lambert. Co-owner of Rustik City Gourmet catering from 2003 to 2007. Owner and executive chef of Rustik restaurant in Chicago from 2007 to 2009. |
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Anthony Klementzos, owner & catering director, is a native Chicagoan who brings a wealth of culinary as well as management experience to At Catering | Chicago. He owned and operated four boutique restaurants in Norfolk and Virginia Beach, Virginia. Anthony was the chef aboard Jacques Cousteau’s Calypso where he planned and cooked all meals. As General Manager for Phantom’s Catering Company in Norfolk, Anthony catered events on and off property from ten to two thousand guests, including weddings, corporate functions, large civic affairs, etc. He started the catering department at Monday’s Restaurant, Chicago, where he catered events from twenty to three thousand at such notable locations as Chicago’s Field Museum, Museum of Science and Industry, and Shed Aquarium. His over 20 years experience includes menu creating, staff hiring, firing and organization as well as outstanding and innovative business skills that run and maintain successful catering operations. |
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Gladys Gaines, catering consultant, has over 25 years experience in hotel, restaurant and catering. Her expertise has been obtained nationwide as well as locally, planning extraordinary events in California at the Tennis Club, Florida at the King Cole Hotel, Maryland as director of catering for 18 Holiday Inns, as well as the Convention Center, Ohio at Hilton Hotels and in Chicago at Arlington Park, the Holiday Inn Crown plaza in Rosemont, the Gaslight Clubs, John Hancock Condominiums, Standard Oil Building and the Museum of Science and Industry to name some of the locations. Gladys has planned and overseen parties from 10 to 10,000, ensuring each detail is meticulously executed. |