Executive Chef Whitney Flood trained at Sierra Mar at the Post Ranch Inn, where he thrived on the challenge to create a new menu each day, guided by the seasonal farmers market. He went on to work at Tocqueville, where he continued honing his skills, at one of the top French restaurants in NYC.

Over the years he has won several national awards including: “Tapas Chef “Taste of Spain, “Best Entrée” Cervena Venison & Best Wedding Caterer from Daily Candy as well as receiving accolades from numerous editors and gourmets.

In 2006, he and his wife Julie opened their catering and events company to bring fresh and original food to discerning clients. Known for their creative menus and locally sourced food, they continue to work with a range of clientele planning everything from rustic backyard barbecues to 600-person galas. Julie’s attention to detail and coordinating expertise, along with her ability to truly listen to her clients help to create seamless - elegant events.