“Non-fussy food with a lot of integrity that was local and seasonal.”
“The food was absolutely wonderful. We’re really picky, and my husband is even a chef, and we loved it.”
“I appreciated that they were super flexible with my budget.”
“They had such an amazing staff. They were so polite in catering to us and our guests.”
“It meant a lot to us that they had this level of consideration for the integrity of their food. They even use sustainable paper products.”
“You can tell they put a lot of care and love into their food.”
“Nick is from Louisiana and has this Cajun flair and sensibility with his food. It’s just amazing.”
“Nothing came out of a can! The quality of their food is worlds above the other three caterers we did tastings with.”
“Their menu is very fresh and new.”
Tell us about your company name. Eco Caters was the most direct approach of letting people know why we are here. We strive to make every event as sustainable as possible through our organic local food, biodegradable products, and eco-friendly business practices.
What 3 words describe your work? Fundamental, precise, sustainable.
Why should someone hire you? We pride ourselves on great seasonal food, organized event planning, and saving our planet's resources.
What are the common misconceptions about your services? That organic means healthy, high-cost cuisine. Our food can be very healthy, but I grew up in Louisiana so I love to use butter, cream, and garlic (our trinity) with traditional French methods. I do cook a ton of healthy meals, but for weddings, people want flavorful food and a great experience. On top of that our food is ordered directly from the farms and picked up at farmers markets throughout Southern California?allowing us to sell our product at a lower cost. We compete with mid-level caterers while selling an organic high-end product.
What drew you to this field/how did you get started? I have been cooking at restaurants and catering companies since the age of 14. I also used to produce music festivals and shows in Louisiana and Florida. So I guess it all came together when I moved to L.A.
What are some sources of inspiration or influences on your work? Chef John Besh of New Orleans, The Brennan Family of New Orleans, Thomas Keller, Judy Rogers, and of course my family on both sides?all of whom can cook amazing Southern food.
What makes a wedding memorable for you? I love serving family style weddings. The food looks great on the platters and people are passing things around and discussing the food for most of the dinner. It just gets people more involved with what they are eating.
What have weddings taught you? Organization. Everything has to be perfect or you could mess up someone's special day.
What is the best advice you give to a couple when planning their wedding? Have your budget set and let your planner/caterer know so there is no time wasted looking at things that are too basic or too expensive. This also allows the caterer to build a custom proposal that fits your budget.
If you could have any superpower on the job, what would it be? Super cleaning and loading power.
What is your favorite quote or saying? If you settle for less than you deserve, you get less than what you settled for.
What's your favorite marriage advice? Go to sleep happy, never upset!
If you weren't in your current profession, what would you do instead? Produce events like rock shows or festivals.
What are some of your favorite places to eat?either everyday spots or special occasion splurges? Providence, Mozza, Josie's. Giraffe, Boogaloo Cafe, and Thai Top Hermosa.
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