Bryan Young of Catering Plus St. Louis

Coffee Talk with Bryan Young of Catering Plus St. Louis

Fabulous food and stylish international cuisine is just the beginning at Catering Plus St. Louis, which always boasts fresh high-quality products with seasonal ingredients. We talked with Bryan Young, owner, about what inspired him to dedicate his talents to the catering industry.

WC: How did you get started in the catering business?

BY: I started catering for friends when I worked as a waiter at Balaban's. Ultimately, I became manager and I started doing more and more catering for Balaban's. After being a partner in Tango Grill for one year, I went out on my own and started Catering Plus with the advice of Lee Redel and many friends.

WC: How would you describe the style of food Catering Plus prepares and why did you decide on this style?

BY: I like all types of cuisine, and international is very popular on a national and local level. Catering for corporate clients and colleges makes it easy for us to create diverse menus. This month, our chefs Michael Jones and Karen Bartelsmeyer are going to Napa Valley to attend Culinary Institute of America classes for Spanish and Latin American Cooking.

WC: What do you think are the most common questions planning couples have regarding hiring a caterer for their wedding?

BY: The most common question is always regarding price, understandably. Couples are also interested in what type of food they should have at their wedding and if we can accommodate a vegetarian menu.

WC: Do you have some advice for planning couples who are considering having their wedding catered?

BY: Couples sometimes try to please everyone, but they should base the reception budget on what they really can afford and plan on spending more because the details add up. For example, if they have a limited budget, we recommend inviting fewer people, or having a two-hour fancy cocktail party instead of a four-and-a-half hour sit down dinner with the works.

Additionally, plan six months to 12 months ahead. Compare two or three caterers. Consider hiring a wedding consultant to guide you through the process if you need help, and also keep in mind that many caterers offer full service planning as well.

WC: Out of all the reception venues Catering Plus works with, which are some of your favorites?

BY: I recommend the Palm House and the Sheldon.

WC: Do you service areas outside of St. Louis?

BY: Yes we do. Please contact us for more information.

Read other interviews at the Club Cafe.