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A LOVE FOR FOOD

Beyond Catering & Events was built on a foundation of family values, authenticity, dedication and our passion for food and hospitality. We make food the way it was intended to be served, full of flavor and expertly presented with the freshest locally sourced ingredients.

CREATING EXPERIENCES

At Beyond Catering & Events, we leverage our award winning authentic Chicago brands with culinary expertise, creativity and skilled event professionals to provide the best hospitality experience possible for both full service events and delivery catering services.

RAVE REVIEWS

"I wanted to take a moment to express my deepest appreciation for everything you all did to make the event such a huge success. From the moment the planning began to the final goodbye, your hard work truly shone through.

I received so many compliments on the food everyone raved about how well it was prepared! The decorations were stunning, and the color scheme tied everything together beautifully. Additionally, your service was impeccable, and I truly felt that every detail was taken care of. Please extend my heartfelt thanks to everyone on the team who helped me make this event one for the books. The company hadn't hosted an event in years, so to know that mine was the best they've had in that time it's beyond gratifying! I'm over the moon with how it all turned out.

Thank you once again for your incredible support. I look forward to working with you all again for our next event. Wishing you a cheerful, joyous, and amazing holiday season ahead!"
Je’Neil, Corporate Event
I wanted to extend a huge THANK YOU for such a seamless and wonderful event yesterday. You and your team were exceptional for the entire evening – from deliveries early in the morning, to food quality – we could not have asked for a better event for our people. I’m back in the office today and have overheard many compliments about the party. Truly a great over-the-top service!
BILL, CORPORATE EVENt
"I am writing to express my sincere gratitude for the fantastic catering service that beyond catering provided at our Christmas party yesterday. Your team's efforts truly made our event memorable, and I wanted to take a moment to convey our appreciation. From the moment we engaged with your company, the experience was seamless. You and your team's professionalism and attention to detail were evident in every aspect of the catering service. The food was not only delicious but also beautifully presented, adding a special touch to our celebration. Our guests were delighted with the diverse menu and the high quality of the dishes.

Moreover, the service your team offered was exceptional. They were courteous, efficient, and attentive to the needs of our guests. It was evident that they were committed to ensuring everyone had a positive experience, contributing significantly to the overall success of the party.”
GRACE, CORPORATE HOLIDAY PARTY
“The feedback has been amazing!! Everyone said how great the food was and they were very pleased with all the offerings/stations. The variety accommodated many palates that attend these types of events. Aracelis and her team were WONDERFUL!!!! Very professional yet friendly, communicative, engaging, and thoughtful. It was a pleasure working with them.”
MAHA, CORPORATE HOLIDAY PARTY
"I wanted to extend our deepest gratitude to the both of you for all you did to cater our wedding. The day was perfect! We can’t thank you both enough for everything. Everyone was so kind and attentive, and it was noticed not only by us, but by our guests. We have received so many compliments that our food was, “the best wedding food”, our guests have ever had! It’s one thing to have great food, but it’s even better to work with good people - that was you both!”
EMILY & NICK, WEDDING
“You made this event absolutely seamless for us - from building the floorplan, to providing the tables, and anything else we needed. Our guests loved the food and drinks, and it was truly rave reviews all around! Thank you, Beyond Catering, for making this event one to remember!”
TISA, CORPORATE EVENT
You and your team BLEW US AWAY!!! From the quality and the taste of the food to the incredible service, Beyond Catering far exceeded our expectations. We received SO many compliments on the food, including the short ribs, it was unreal. We will be returning customers and will highly recommend Beyond Catering!!! Thank you so much for providing quality food and top notch service! You helped make our party a success!!!”
KATHY & DEW, WEDDING

THE BEYOND CATERING TEAM

Beyond Catering & Events is one of Chicago’s premier full service catering companies, accommodating weddings, galas, corporate events, and more. Our team members are comprised of experienced professionals from multiple facets of the hospitality industry, ensuring the highest level of service.

LALE KETCHAM

Event Sales Director

LALE KETCHAM

Event Sales Director

When did food first become important to you?
Food became important to me at a young age. My mom is a wonderful cook and owned a small restaurant, and I spent many weekends there helping her. Being around the kitchen and watching her work made me appreciate food not just as a meal, but as a way to bring people together.

What cuisine did you grow up with?
Mexican cuisine.

What's your favorite part of your job?
My favorite part of my job is being involved in the entire process; from seeing everything on paper to helping bring all the pieces together and watching it come to life.

What do you do outside of work?
Outside of work, I love spending time with my family and friends. I enjoy watching a good movie, going to concerts, or trying out a new restaurant.

What's your favorite dish "BEYOND" makes?
It’s hard to choose just one, but my favorites are the Braised Short Rib, Mushroom Ravioli, and Truffle Mashed Potatoes.

JILL GIBSON

Senior Corporate Event Sales Executive

JILL GIBSON

Senior Corporate Event Sales Executive

When did food first become important to you?
I started cooking when I was about 12. It made me more adventuresome with trying new foods and different cuisines (EXCEPT POTATOES I don't eat them).

What cuisine did you grow up with?
We ate a lot of Polish, Czech and American cuisine growing up. Although, I tend to cook more Italian dishes than anything (my children are half Italian).

What's your favorite part of your job?
I love meeting new people and watching an event come together. There is nothing better than taking someone's "vision" and making it a reality.

What do you do outside of work?
I enjoy a good family game night with my family, my young son is a competitive UNO player.

What's your favorite dish "BEYOND" makes?
Anything BUT potatoes, just kidding.  Love the Goat Cheese & Fig Tartlet.

MAURA WAIS

Senior Event Sales Executive

MAURA WAIS

Senior Event Sales Executive

When did food first become important to you?
I have many memories of helping my Mom and Grandma prepare for holiday meals which encouraged my passion for cooking. I also love exploring cuisines in the amazing restaurants Chicago has to offer.

What cuisine did you grow up with?
American home cooking.

What's your favorite part of your job?
Being creative with menus and seeing the vision come to life.

What do you do outside of work?
I enjoy yoga, all things food, and spending time with friends and family.

What's your favorite dish "BEYOND" makes?
I've recently been introduced to Curries and our chefs do an amazing job with these flavors.

IVETTE ALVARADO

CATERING SALES MANAGER

IVETTE ALVARADO

CATERING SALES MANAGER

When did food first become important to you?
When I learned to cook.

What cuisine did you grow up with?
Mexican.

What's your favorite part of your job?
Putting together different menu options for my customers, and as a manager taking care of customer complaints (getting feedback to better service our customers and ensure we don't loose future business).

What do you do outside of work?
When the weather permits, I love to go jogging with my doggy.

What's your favorite dish "BEYOND" makes?
Tenderloin and cavatappi alfredo with chicken are my favorite dishes!

MELISSA HANUS

CATERING SALES COORDINATOR

MELISSA HANUS

CATERING SALES COORDINATOR

Food first became important to me as child, since I was always in my Grandma's kitchen with her. I would help her to cook and bake through out the day every time that I was at her house. She was my inspiration to go to culinary school and everything. I wouldn't be the person that I am today if it wasn't for her.

I grew up eating Italian food and Bohemian food constantly, since my mother's side of the family is 100% Czechoslovakian and my father's side is 50% Italian. That combined with some good old mac 'n cheese, PB & J's, and grilled cheese sandwiches as my standard kid food favorites.

My favorite part of my job is helping people to put together the perfect menu that they will be proud to serve to the guests on the day of their event. I know that people take a lot of pride in providing the perfect menu to their guests no matter how large or small the occasion is and I love helping them to achieve their planning/hosting needs.

Outside of work my husband and I spend a lot of time going to concerts and sporting events. The majority of the time it will be a Cubs game that we are going to, whether it be a home or an away game, but we still love to go to football, basketball, and hockey games too. We also try to travel as much as we can. So far we have made it to 19 of the 50 states together!

My favorite dish that Beyond makes is a toss up between the Chicken Champignon and the Wild Mushroom Raviolis. If | could eat a meal that consists of both of those items along with our Cobb Salad once a week, every week, I would be a very happy girl!

MARTHA GONZALEZ

CATERING SALES COORDINATOR

MARTHA GONZALEZ

CATERING SALES COORDINATOR

When did food first become important to you?
I'd say since I learned to distinguish what tasted good to my palate.

What cuisine did you grow up with?
Spanish, and Mexican cuisine.

What's your favorite part of your job?
Assisting guest with their menu selections and making sure they are a guest at their own event!

What do you do outside of work?
I practice yoga twice a week, go to exhibits such as Michelangelo's Sistine Chapel, cook my mom's specialty Spanish Bacalao a La Vizcaína, and whenever possibl indulge on a glass of wine while reading a book.

What's your favorite dish "BEYOND" makes?
The Citrus Herb Salmon is phenomenal!

NIKITA LOVELADY

CATERING SALES COORDINATOR

NIKITA LOVELADY

CATERING SALES COORDINATOR

What cuisine did you grow up with?
Southern food greens, baked mac and cheese, ect.

What's your favorite part of your job?
My co workers. We are like familiy here and that makes it a comfortable workplace for me.

What do you do outside of work?
Fun activities with my family like shopping, watching movies, dinner dates, ect.

What's your favorite dish "BEYOND" makes?
Chicken Vesuvio and of course the Buona Italian Beef.

CRYSTAL ALVARADO

ACCOUNTING

CRYSTAL ALVARADO

ACCOUNTING

When did food first become important to you?
Food was always important but with time my taste buds have changed. Now I have a better appreciation for different types of cuisines.

What cuisine did you grow up with?
Mexican

What's your favorite part of your job?
Working together with the sales team to ensure proper payments are made on events.

What do you do outside of work?
My favorite thing to do is go to Wrigley Field with my husband. Or watch the latest horror film at the theater, who doesn't love a good scare!

What's your favorite dish "BEYOND" makes?
Our Mushroom Ravioli is amazing!

ADAM BUFANO

EXECUTIVE CHEF

ADAM BUFANO

EXECUTIVE CHEF

I realized food would always play a big role in my life the day I stood beside the stove, watching my grandmother cook one of my favorite meals. I remember thinking, “If I knew how to make that myself, I could have it whenever I wanted.” From that moment on, all I ever wanted to do was cook. Being of Italian ancestry, I grew up surrounded by great Italian cooking. It was the backdrop of my childhood—family recipes passed down like heirlooms. But my parents had curious palates, too, and they loved exploring flavors from beyond our own traditions. Because of them, our table became a place where Italian classics lived alongside dishes from all kinds of cuisines, each one opening a little window to a wider world. I love coming up with new dishes and ideas and seeing people get excited about them. I cook - all day, every day! That's a tough one. But some of my favorites are lamb chop lollipops, Grilled Tuna Wasabi Crisp, and Prosciutto-Wrapped Chicken.

SERGIO GARCIA

SOUS CHEF

SERGIO GARCIA

SOUS CHEF

When did food first become important to you?
Since I started working 25 years ago.

What cuisine did you grow up with?
Mexican

What's your favorite part of your job?
Cooking

What do you do outside of work?
Take care of family

What's your favorite dish "BEYOND" makes?
Pastas

GERARDO VARELA

KITCHEN MANAGER

GERARDO VARELA

KITCHEN MANAGER

When did food first become important to you?
My teenage years. I truly started to enjoy food and trying new stuff.

What cuisine did you grow up with?
Mexican

What's your favorite part of your job?
Enjoying my coworkers humor.

What do you do outside of work?
I'm a drummer in multiple bands.

What's your favorite dish "BEYOND" makes?
Farro stuffed pepper.

JOSE MIGUEL COUTINO

OPERATIONS MANAGER

JOSE MIGUEL COUTINO

OPERATIONS MANAGER

When did food first become important to you?
During my childhood my family owned a restaurant. Also because of my music career, I was able to taste different foods from several countries. Therefore food has been always an important part all the time and not only to taste but to be involved in the whole process of planning, cooking, presenting etc.

What cuisine did you grow up with?
Mostly Mexican, but it was influenced by Spanish and Brazilian.

What's your favorite part of your job?
People. Working with the staff, the ability to help, solve issues, and interact with the energy that multiple people create at the same time..

What do you do outside of work?
Music! Compose, produce, teach and play.

What's your favorite dish "BEYOND" makes?
It's hard to choose only one with all the tasty options! But definitely the Chipotle Beef Barbacoa.

RUBEN OLVERA

OPERATIONS

RUBEN OLVERA

OPERATIONS

When did food first become important to you?
At a very young age, my mom being my favorite chef.

What cuisine did you grow up with?
Delicious Mexican Cuisine

What's your favorite part of your job?
The diversity of working with many different people and different venues.

What do you do outside of work?
Spend time with family and friends and small hobbies of mine.

What's your favorite dish "BEYOND" makes?
A few, but if I had to pick one can't go wrong with the short rib and mash potatoes.

OLYMPIA ESTRADA’S BIO

OPERATIONS

OLYMPIA ESTRADA’S BIO

OPERATIONS

When did food first become important to you?
Food became important to me at a young age. My mom is a wonderful cook and owned a small restaurant, and I spent many weekends there helping her. Being around the kitchen and watching her work made me appreciate food not just as a meal, but as a way to bring people together.

What cuisine did you grow up with?
Mexican cuisine.

What's your favorite part of your job
My favorite part of my job is being involved in the entire process; from seeing everything on paper to helping bring all the pieces together and watching it come to life.

What do you do outside of work?
Outside of work, I love spending time with my family and friends. I enjoy watching a good movie, going to concerts, or trying out a new restaurant.

What's your favorite dish "BEYOND" makes?
It’s hard to choose just one, but my favorites are the Braised Short Rib, Mushroom Ravioli, and Truffle Mashed Potatoes.

MIKE IOVINELLI

VICE PRESIDENT

MIKE IOVINELLI

VICE PRESIDENT

When did food first become important to you?
At a young age, my parents were both exceptional in the kitchen and were always entertaining family and friends... Their hospitality greatly influenced my desire to feed people great food and make them feel welcome and happy.

What cuisine did you grow up with?
Italian cuisine, being from 2 different regions in Italy there was an ongoing competition between my parents and their families to which region had the better cuisine.

What's your favorite part of your job?
Taking a step back at a large event and witnessing our guests enjoying our food and having a great time.

What do you do outside of work?
Spend time with my family, fishing, golfing and finding new restaurants and recipe ideas, especially in Italy.

What's your favorite dish "BEYOND" makes?
All of our pasta and seafood dishes are incredible, but my favorite dish is our Seafood Paella!

ROB CUMMINGS

DIRECTOR OF CATERING

ROB CUMMINGS

DIRECTOR OF CATERING

When did food first become important to you?
At a young age, my parents where both exceptional in the kitchen and were always entertaining family and friends. Every Sunday there was a large group over, we had a special occasion in our house every week. Their hospitality greatly influenced my desire to feed people great food and make them feel welcome and happy.

What cuisine did you grow up with?
Classic American Comfort Food was our specialty. The best meatloaf.

What's your favorite part of your job?
The overall coordination of an event gives me the most satisfaction. Putting all the right pieces in the right place to create a unique experience for our patrons.

What do you do outside of work?
I enjoy the comfort of home with my wife and children.

What's your favorite dish "BEYOND" makes?
I am a huge fan of the braised short rib!

THE BEYOND CATERING SALES TEAM

Beyond Catering & Events is one of Chicago’s premier full service catering companies, accommodating weddings, galas, corporate events, and more. Our team members are comprised of experienced professionals from multiple facets of the hospitality industry, ensuring the highest level of service.
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We’re hard at work developing our new menu, curating amazing flavors and fresh ideas. Stay tuned for exciting updates coming your way!