About
We are an owner-operated business that comes to your home or event space and cooks in your house for your occasion for the freshest experience. Having your own private chef and friendliest staff for the duration. This allows the host the opportunity to enjoy his or hers party without lifting a finger, listening to hers/his guests rave about the food and what a unique menu. We plan, we cook and then we clean, leaving your house cleaner then it was before our arrival. Imagine hosting a party and then retiring to bed without having to pickup dirty plates and glasses! Our customers enjoy our services so much we become more then just an event staff, we become family friends.
The owner, Bill, has been involved in the food service industry for over 25 years and has developed a large group of loyal customers. He is the in-house caterer for for Abby Farms in Colts Neck, doing events that range from 20-300 people. His company is also the in-house catering company for the Marriott.
If you would like to see pictures of our work feel free to visit our Facebook pages A Matter of Taste at Home Catering or A Matter of Taste Carering and Private Chef Sevices or our instagram page A Matter of Taste and finally our website amtcatering.net.
I enjoy cooking and inventing different foods that my clients have never had. Watching them experience and enjoy the final product is the highlight of my career. Going to new homes and cooking in the beautiful kitchens, while interacting with the guests and having them taste the food as it develops is a joy.
Highlights
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
Reviews
Katie K.
Abbey K.
Judy B.
Kristen Z.
Ashlee C.
Frequently asked questions
What is your typical process for working with a new customer?
I like to have a friendly, trusting repertoire with my customers, so I generally try to find out what type of event is taking place, and if it’s centered around one person (Birthday, retirement, etc) and what type of food or dishes that person likes. I like to sit down with the customer and develop a menu and serving style that fits their needs. I like to contact people through emails or texting so it’s convenient and there is a written record so things do not get lost in translation.
What education and/or training do you have that relates to your work?
I have been in the food business for 25 years and have worked all aspects from processing animals to owning a restaurant and everything in between. During the year I attend various cooking classes to keep up on the latest techniques and trends
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing is based on food types and amount of people. We can also include other services in that pricing such as wait staff, linens, tableware etc.
How did you get started in this business?
i started cooking when I was 13 at a Boy Scout summer camp, cooking for 800-1000 kids at a time. I had to fool them about my age to get into the kitchen. Since I got that itch for cooking I remained in the industry for the rest of my life, whether it be working on a farm processing poultry to owning a luncheonette/restaurant with a drop off catering business in my twenties.
What types of customers have you worked with?
I’ve worked with all kinds of people. I am the in house caterer at Abby Farms in Colts Neck NJ where we do tons of charity work and fundraising. We did fundraisers for Senator Jen Beck and Joe Piscapo (who was raising money to make a movie). I also used to cook for the private parties of Marc Sherry, owner of the Old Homestead steakhouses in NYC and Borgota. On the other hand we do tons of barbecue and lobster bakes on the shore.
Describe a recent event you are fond of.
We did a cocktail party for 300 people in Colts Neck for Joe Piscapoe who was trying to raise money to make a movie about his life. It was at beautiful Abby Farms and we not only did the food but party planned the event and put together many elements.
What advice would you give a customer looking to hire a pro in your area of expertise?
Usually the people I work for enjoy our company because we are down to earth, friendly, and actually enjoy what we do and enjoy making our clients happy and content.
What questions should customers think through before talking to pros about their needs?
If anyone has allergies or food preferences. What type of event is it. What the caterer actually brings, what his services entails.