Kasper Kazmierczak
I found myself drawn to the art of cooking before I could reach the top of the stove, and I have dedicated my life to the hospitality field ever since.
After my culinary studies at the Art Institute in Seattle and Cordon Bleu in Paris, I traveled across the country from Seattle to Philadelphia, Chicago to California, absorbing the many different cultures of cuisine that fed my passion for the culinary arts and travel. I now reside in the Dallas, one of the most intriguing culinary meccas on the planet.
My food philosophy is simple: Use the freshest ingredients from local farms and businesses around the Dallas area and North Texas and tailor these ingredients to your catering needs. Whether you choose an outdoor barbecue or an elegant dinner party for eight, rest assured what you will enjoy was born, raised and grown not far from your backyard.