EXPERTS AT YOUR FINGERTIPS
 
OUR PROFESSIONAL TEAM IS READY TO SERVE UP YOUR PERFECT VISION
 
CLAUDE SOLLIARD, EXECUTIVE CHEF
 
Our very talented and original chef, Claude Solliard, is much sought after, and for good reason. He was until recently the Executive Chef at Raoul's, where he received two stars for his culinary excellence. Claude was trained in Switzerland, his home, in the classical "French Style" by his world famous mentor Chef Christian Roux. Since arriving in New York, Chef Claude has cooked with other great chefs such as Andre Gaillard at La Reserve, Daniel and Jaques at Le Cirque, Gray Kunz at L'Espinasse, and Theo and Thomas Kelly at San Domenico. Chef Claude has been hailed for his blend of Japanese, French and Swiss cuisines.

Rex Duval and Chef Claude have used his unique style and artistry to establish the highest standards for food and service in their off premise catering operation. Claude's many recommendations and accolades from major food critics, as well as food and beverage industry luminaries, speak for themselves of the vast experience and commitment to excellence that he brings to the table.
CRAIG HOPSON
 
Craig Hopson's work in hospitality was meant to support a competitive surfing career, but even in the modest setting of a hotel near his hometown in Perth, Australia, Hopson realized his passion for cooking ran deep. So he traded in his board for four years of schooling and apprenticeships around the country.

Hopson's began at The Grange and Gekko in the Sheraton on the Park Hotel, with travels to Geneva and the Hotel d'Angleterre, and then France to stage at Restaurant Troisgros, Restaurant Guy Savoy, and Lucas Carton.

Stateside, Hopson worked as sous chef at fine-dining Victor's in the Ritz-Carlton New Orleans. Working his way north, Hopson stopped in Philadelphia as chef de cuisine of the Ritz-Carlton's Paris Bar and Grill, followed by jobs in Manhattan at Terrance Brennan's Artisanal, and then as chef de cuisine at Picholine—where Hopson earned a 2007 StarChefs.com Rising Star Chef award. After nearly four years at Picholine, Hopson moved on to revive the kitchen of One if By Land, Two if By Sea. In January 2009, Hopson joined culinary proving ground Le Cirque, leaving in January of 2012 with plans for his first solo restaurant, The Brewster.
REX DUVAL,
DIRECTOR OF CATERING + EVENT MANAGEMENT
 
Rex Duval is the company President - was hired away from his role as Director of Catering for the famed Dino DeLaurentis Food Show, and brought on to develop the catering operation at Hotel Maxim's de Paris (presently The Peninsula), and Director of Sales for the French caterers Tentacion. In 1985, Mr. Duval created his present unique "boutique" catering operation, specifically meeting the needs and expectations of New York's most demanding corporate and social market. Also a Pastor, Rex is available to officiate your wedding events.