00:00 / 02:09

SEE FOR YOURSELF

CHECK AVAILABILITY.

About Our Services

Custom Menus

Custom menus based on the styles, regions, and foods you want. No extra charge.

Shopping and Incidentals

Not only do we make some of the best food, we also do your shopping for you!

Fixed Menus

Let our chefs create a menu for you with their expertise. No need to plan.

Charcuterie and Snacks

We offer custom snacks with your services within two hours notice.

Private Events

Custom events tailored to your guests, no matter the size. Chef Andrew will steal the show.

Packaged Meal Delievery

Delivered pre-made meals you can eat at your convenience.

Exclusively Catering

Don't need the chef experience? Allow us to make the food and deliver it.

Daily & Weekly Booking

Daily, weekly, and even monthly rates for our private services.

Chef Andrew Blake

Screen Shot 2022-01-13 at 8.48.56 PM.png

Mike Piazza Dinner

Blake started his career with the opening of the Morada Cafe, later leading to a second location, the Morada Bar and Grille in 1991. in 1996 Blake opened the Boulevard Grille, which received praise for it's superior contemporary cuisine. On the heels of his third restaurant opening, Blake's culinary brilliance was nominated for the Rising Star Chef Award, presented by the prestigious James Beard Award Foundation at Lincoln Center, New York City. The nomination is bestowed upon chefs less than 30 years of age that demonstrate impressive talent. Blake also won the Esquire Magazine Top Ten Best New Restaurants in 1991.

Blake later became executive chef of The Forge in Miami, a contemporary French-American steakhouse. Leading The Forge for six years, Blake received four stars from the Miami Herald and Maxim Magazine.

Chef Andrew Blake began his culinary journey at Le Cordon Bleu Culinary School in Paris, France. He later acquired an internship with Lucas Carton, a Michelin Three Star Restaurant. Blake's culinary prestige was established as an apprentice under Dominque Le Stanc in Monte Carlo. He would go on to attend pastry school at Gaston LeNotre in Paris, France and Leverne Culinary School