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What matters to us.

The quality of our food, our professionalism, and our reasonable prices are the three most important aspects of any event we cater. Every menu begins with a consultation with Anne to ensure that the food and beverages for the event are tailored to the client's tastes and needs. This personal hands-on approach is vital to the creation of the perfect meal for your event. Whenever possible, we use organic meats and vegetables gathered from a variety of local sources. Inspired by international influences as well as regional American fare, our menus are both comforting and rich in flavor. Whether it's a tasty appetizer, an inventive entrée, or a spirited cocktail, Anne Booth Catering leaves you with Something to Savor.

Chef Anne Booth

Meet Chef Anne.

Anne Booth is a graduate of Oberlin College and the Culinary Institute of America (CIA). While working on her undergraduate degree at Oberlin, Anne pursued the culinary arts by cooking in the kitchens of campus cooperatives, as well as local restaurants. She also designed and taught a class entitled Ethnic Cuisine that was offered for credit by the college. After graduation, Anne moved to Portland, Oregon, and formally began her career as a professional chef. After a few years of work in Portland's lively and diverse restaurant industry, Anne decided to formalize her passion by attending the CIA in Hyde Park, New York, where she excelled in classes such as Guide to Meat Identification, Fabrication, and Utilization, and Management of Wine and Spirits.

After graduating from the CIA in 2000, Anne worked as a private chef in Bedford, New York, and Greenwich, Connecticut, prior to becoming an Executive Chef and a General Manager at two private clubs in Manhattan. In 2002, she began to cater private parties. The pleasure derived from creating her own menus and managing her own ingredients and staff led to the establishment of Anne Booth Catering in 2005.

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