Planning, organizing, and hosting an event is stressful. There’s a laundry list of things to do, and it seems like there’s never enough time to get everything done. Yet, your event is supposed to be fun. Turning over the food portion of your event to a catering company can let you focus on the bigger picture – enjoying your party and spending quality time with your guests.
Jeff and the boys at Chef’s Table quite possibly saved my marriage. The week before our only sons wedding the venue we were going to use for rehearsal dinner completely imploded. Jeff and the boys set it up, cooked, and served for 30 in less than a weeks notice!!!! Food was excellent, service was great and my wife thought it turned out even better than it would have otherwise. They are my go to for any formal/semi formal events for our family.
Catering with Chef’s Table was the absolute best experience. As a sales representative we often use different restaurants to cater lunch for our clients, but Chef Jeff and his team at Chef’s Table went above and beyond. The set up was beautiful, the food was amazing and they worked within my budget to hit my price point. I’m so grateful for the detail and effort that is put into making every catered event experience top notch! I can’t wait to work with them again and will be using them for my catering needs in the future because they have a fantastic variety and it’s delicious!
We pride ourselves in being inspired by the Middle Tennessee aura and merging unique flavors together to create unique menus full of delectability using only locally sourced, seasonal ingredients from numerous vendors, farmers, and co-ops in the area.
Jeffrey Grimaud brings 30 years of experience in the food service and restaurant industries. He is the founder, Executive Chef and Chief Executive Officer of Chef’s Table Catering and Events, providing specialty food service that includes luncheons, dinners, weddings, corporate events and Bar B Que. He was most recently the Executive Chef at Graymere Country Club in Columbia, Tennessee where he served members lunch, dinner, wine tastings and golf tournament events. He was General Manager at Martins Bar B Que in Nashville, TN, where he developed his skills as a pit master and provided services within the restaurant as well as catering events. He was the Executive Chef at Bosco’s Restaurant in Nashville, which was the first restaurant to complement specialty craft beer with the food offerings into the restaurant scene. He developed a quarterly event called the Brew Master which paired these specialty beers with the entrees. He was the Kitchen Manager and Chef at Rio Bravo restaurant that provided scratch Mexican cuisine with all offerings prepared fresh daily including salsa. Prior to these positions he worked for O’Charley’s as the Kitchen Manager and Chef.
