All too often, catered food is associated with compromise. The meal that guests come to expect at a large event is rarely one they'd seek out in a restaurant. But to Executive Chef Ari Weiswasser, catering should never mean sacrificing quality.

We strive to make every event as sustainable as possible by making methodical, eco-conscious decisions from the outset. Despite challenges in the catering industry, we continuously work to overcome obstacles and improve the sustainability of our operations.