Terry founded The Catering Company in 1990. As a college and hospital administrator he had experience with catering from the “other side of the table” and saw the need to provide clients and guests of The Catering Company with a more exceptional level of service and quality than he had experienced. Terry maintains an intimate involvement with all aspects of The Catering Company from day to day operations to sales to event design and management.
Terry takes great pride in working with clients and staff of The Catering Company to create extraordinary event experiences.
In his off time Terry is an avid snow skier and bicyclist. He also enjoys spending time with his wife Debbie, their four “adult” children and his English Bulldog, Moose.
Kim puts her Davenport University business degree to work on a daily basis as General Manager of The Catering Company. A tireless “event professional” Kim most enjoys meeting with clients to develop an understanding of their “event vision” and expectations then converting them into reality. Kim oversees all of the creative aspects of The Catering Company and works closely with clients and the team of The Catering Company to develop current and original event designs and themes resulting in one of kind event experiences.
In late 2014, Kim secured an ownership position with The Catering Company. In this role Kim’s enthusiasm and vision for the future insures The Catering Company’s continued growth and commitment to excellence.
Kim devotes much of her free time to volunteering for not for profit organizations, golfing, traveling and experiencing the sites, culture and foods each region she visits has to offer.
Joining The Catering Company in winter of 2017, Stephen brings seventeen years of fine dining experience. His classic training was received under the tutelage of many of Grand Rapids and Ann Arbor, Michigan’s top chefs. Most recently he served as Executive Banquet Chef at Boatwerks in Holland, Michigan. Other experiences include “chefing” at Egypt Valley Country Clubs, Mainstreet Venture’s, Carson’s American Bistro, and Crowne Plaza Hotels and Resorts Clubs to name but a few.
Stephen attended Grand Valley State University earning Bachelor of Science degrees in both Political Science and History. During his studies Stephan concentrated heavily on business coursework which is an added plus to his culinary skills in managing a busy catering kitchen.
Stephen enjoys traveling, allowing him to find new foods and flavors, playing poker and most importantly, spending time with his young son Keaton.
Lou comes to The Catering Company with over thirty years of culinary experience. Lou was born and raised on the east coast. In his teen years he relocated to Florida and “caught” the culinary bug. During his career, Lou has studied under a countless number of Chef’s allowing him to develop an eclectic portfolio of culinary styles and talents. A huge plus for him as a member of the culinary team at The Catering Company.
During his long career, Lou has held the position of Line Cook, Sous Chef and Executive Chef at a variety of fine and casual dining establishments.
In addition to cooking, Lou’s passion is being a husband and a father to four boys. Lou loves baseball and working with his hands on any number of DIY projects.
Lou’s laughter, his greatest asset, is infectious and welcoming during high stress event moments.
Bridget started her career with The Catering Company as a banquet server. When it was learned that she had an accounting degree from Aquinas College, her serving days were over and she became the Office Manager. For 14 years, Bridget has managed all of the financial matters of the company. Bridget also works closely with venue contacts and is an excellent customer service representative.
Bridget’s outside interest include travelling and spending time with her family.
With 35 years of food and beverage service experience, Moira fulfills her role as Operations Coordinator with ease. Moira has experiences in every aspect of the food service industry from back of the house service and management to working as a member of the culinary team to bartending to managing front of the house operations’. Moira has honed her culinary skills thorough completion of many culinary classes, giving her an understanding of the steps taken and the ingredients required in the creation of many of The Catering Company’s menu selections. This combined with her service experience makes Moira an invaluable asset to the event planning process.
When not working to insure the smooth flow of The Catering Company events, Moira enjoys reading, gardening and spending time with her husband and four children.