FOODCulture Catering

New

About

Passionate Chef who has been professionally cooking for over 28 years. I have extensive experience ranging from simple backyard BBQ's to 10 Course Tasting Menu's.

I recently moved to Eagle after running a successful restaurant in Lafayette Ca called Rustic Tavern. https://maps.app.goo.gl/ZztCCYVtw76FiDGAA

Looking back I had a blessed upbringing. I was fortunate to grow up with 4 generations all living in Essex Ma. which is a small town on the East Coast. Having lots of large family gatherings I found myself in the kitchen observing, helping and developing the same joy and passion that my grandparents and great grandparents had for food and cooking. I often think back to how awesome it was to be a part of this unique opportunity....!

My previous Chef experience spanning the past 28 years include the following incredible Bay Area Ca. restaurants; One Market SF, Boulevard SF, Lark Creek-Walnut Creek Ca, Restaurant LuLu SF, Grand Cafe SF, The Dining Room-Ritz Carlton, SF.

I would love the opportunity to design the perfect menu for your next event.

FOODCulture website

www.foodcultureidaho.com

Facebook - https://www.facebook.com/profile.php?id=100092412673196

Instagram @foodcultureidaho

www.foodcultureidaho.com

Thank you and have a tremendous day!

Chef Gary Rust

foodcultureidaho.com

Highlights

8 employees

1 year in business

Serves Eagle , ID

Payment methods

Credit Card, Cash, Check, Venmo, Paypal, Zelle

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

Ask this vendor for references. There's no obligation to hire and we’re here to help your booking go smoothly.

Frequently asked questions

What is your typical process for working with a new customer?

Talk personally with customer, find needs of customer, design a delicious menu to meet and exceed the needs of the customer, prepare and serve incredible food to customer!

What education and/or training do you have that relates to your work?

California Cullinary Academy Graduate 1996

I have been working in this feild my whole life. Professionally for over 30 yrs.

I did my externship at the Ritz Carlton SF and spent time working at LuLu, Boulevard, Stars, Grand Cafe, Piati, One Market.

Most recently I owned Rustic Tavern for 5 years which was located in Lafayette Ca.

Do you have a standard pricing system for your services? If so, please share the details here.

Menu pricing is adjusted to the needs and Budget of the customer.

How did you get started in this business?

Doing Clambakes and Outdoor catering for Woodmans of Essex Ma....Inventor of the Fried Clam!

What types of customers have you worked with?

My experience has ranged from simple back yard BBQ's to 10 Course Tasting Menu's

Describe a recent event you are fond of.

I did a Buy-Out for a customer for his 70th Birthday celebration where we served his favorite, Rack of Lamb for 50 persons!

What advice would you give a customer looking to hire a pro in your area of expertise?

I personally think track record and experience should play a large part in who they utlimatly go with!

You can find endless reviews on

Yelp https://www.yelp.com/biz/rustic-tavern-lafayette

RT Website rustictavernlafayette.com

Thank you for your consideration,

Gary Rust

What questions should customers think through before talking to pros about their needs?

Where event will be held? What type of service are they looking for? What is their budget? Are they responsible for any aspects of the event or do they want to be 100% "hands-off"

Services offered

Catering

Personal Chef