Catering
We’re proud of the team we assembled. They’re an eclectic group of chefs who are passionate about designing tastes and menus that delight their customers. Our team can curate the perfect meal for your special occasion no matter the size
THE CHEFS
CHEF NELLER CARD
Executive Catering Chef
Neller has over 25 years experience in the professional kitchen as well as restaurant management, catering & event planning, and industry training. Neller is passionate about using fresh ingredients and blending traditional flavors with new techniques.
CHEF HANS VOGEL
Executive Catering Chef
Chef Hans comes from a high end cheese shop in California and has a background in catering larger events.
CHEF ANOUROM THOMSON
Executive Chef Anousone
Chef Thomson brings more than 21 years of culinary experience to Anousone, creating a blend of American and Laos-inspired fare.
CHEF BRETT DEHART
Executive Chef Fenix & Tora Zushi
Chef Brett spent seven years creating some of the ‘Best in Utah’ dishes, but has recently returned to his nest in Kansas with the same ambitions. As a jack of all trades in the kitchen, he is confident in creating a multitude of cuisines that cater to anyone.
CHEF DOUG MCNAY
Executive Chef Norcini
Chef Doug aka Dougie Fresh has been working in a variety of kitchens for more than 25 years. Chef McNay considers himself lucky to hone his skills making deep, authentic Italia.
CHEF DAIQUON WATTS
Executive Chef Solstice
Chef Watts with his 16 years of experience thrives with the challenge of preparing dishes that are laborious, non-traditional and perhaps unappealing to a given guest.
CHEF DEREK LOSSON
Executive Chef Panacea
Chef Derek has been cooking up his delicious dishes for more than 11 years. He excels in cuisines including Italian, southern and midwestern.
CHEF NICOLE SHUTE
Executive Chef Verde
A KC native, Chef Nicole Shute has rich experience of over 15 years in the culinary world immersed in a variety of dining concepts from farm to table to fine dining to hotel, with an emphasis on scratched-based cooking.