2 hires on Fash
11 employees
6 years in business

About this pro

Founded by a local Veteran, @BrewFoodDC is the best in-house catering solution for DC'S kitchen-less event venues! We do large public events or smaller, more intimate gatherings. From Bar-B-Cue to Cordon Bleu, as simple or as fancy as you need. Follow us. Cheers!

As number 11 of 12 children, I'm happiest around people. My siblings and I took turns helping out all around the house. I gravitated to the kitchen early on, as all the best times we spent together centered around food. I strive to pass that on. "Good folks, good food, good times... Good Lawd!" -GrandDad

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Woodbridge, VA 22191
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What is your typical process for working with a new customer?

1. Discuss menu and special menu items (Gluten-free, Vegan, allergies, etc.).

2. Determine pricing (menu based, flat rate for smaller events, or per-person for larger events of 100+).

3. Submit menu, and quote for customer review/ approval. Quote serves as contract upon client approval and payment of deposit.

4. Collect 50% deposit 2-4 weeks before event (4-6 weeks during holiday season). 50% non-refundable for cancellations less than 2 weeks before event (3 weeks during holiday season), and non-refundable for cancellations less than a week before event (2 weeks during holiday season) since materials will have been purchased, and staff and calendar will have been committed. Collect add'l 25% deposit 1 week prior to event for large-scale (staffed) events. Remaining fees and tips are collected at end of event.

5. Coordinate site review for large event set-up (1-2 weeks prior to event).

6. Deliver food and staff for event, set up, serve food, clean up and collect remaining fee/ tip.

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

Culinary School (Art Institute, Washington, DC)

Kitchen Manager Licence and Food Handler Certificate

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

Listed above in "Working Process" section

How did you get started in this business?

After 17 years as a soldier and Gov't Contractor, I decided to start my own business and follow my passion.

What types of customers have you worked with?

All kinds, including weddings, breweries, large event halls, in-home catering, date nights, food festivals, Audi Field (DC United Soccer Stadium) and the Obama's 2015 Thanksgiving charity event for homeless veterans at St. Luke's Church in Washington, D.C.

Describe a recent event you are fond of.

The Washington Post profiled me as Veteran Entrepreneur of the Year (2015) in their Veteran's Day edition.  Shortly after the article, I was invited to serve at the Obama's 2015 Thanksgiving charity event for homeless veterans at St. Luke's Church in Washington, D.C., which was covered live on national news. Definitely a highlight. 

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

Meet them in person if you can, and don't assume anything. Vet them thoroughly, check credentials, and make be sure to put everything you want into writing before you pay for it. A true professional will not be put-off by your thoroughness, but will welcome it.

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

KIDS! 😀 People notoriously seem to overlook kids' needs, especially for large events. Or they think kids won't eat much, or their guests won't bring them, so they don't include them in their estimate. Also children waste a LOT of food, as they get over-served and then get distracted and walk away from full plates. Seen it a hundred times. LoL. Also, make sure you know who's doing/ providing what. Is this just catering food, or is it suddenly food&plates&utensils&drinks&cups&ice&napkins&tablecloths&etc.&etc.&etc -Whew! Again, assume nothing. Get the details in writing and know what you're paying for and what is expected of all parties involved.

Services offered

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