CATERERS

Chef Greg Wenger, CEC, hails from Chicago and is a graduate of the prestigious Culinary Institute of America (CIA) in New York State. Having made cooking his life long career he has worked for many fine restaurants and hotel companies. He owned and operated his own restaurants for many years in the Midwest before deciding to move "home" with his wife, Elizabeth, a native of Catalina Island to raise their children in her home town.

Greg has worked for Vegetarian Magazine since 1988 as their corporate chef and from his island home is able to develop new products and recipes for the magazine.

Since opening Island Caterers in 2000 he has created unforgettable tables on boats, in private villas and on private sandy beaches. Chef Greg is also the Executive Chef and partner at Ristorante Villa Porto fino, the fine dining restaurant on our beautiful island. He is also the Food Editor for Better Nutrition magazine, where you can find his monthly column and many good recipes.

CUSTOMIZED MENUS

Menus are customized to fit your individual palate and budget and to personalize your wedding, rehearsal dinner, day after brunch or family picnic.