Michael's CateringWedding Services in Santa Barbara, CA

Business Details
We love to cater weddings. From your ideas for a perfect wedding day I create a style of cuisine to compliment your colors and theme. Each wedding we cater receives my personal attention in planning, preparation and service and my 40 years experience in providing reliable, quality food and service. Your wedding will be the focus of our day as we are not a wedding catering factory. Imagine the sights and smells of delicious food that wows your guests. Whether you want a classical Italian feast or a down home BBQ, you will be amazed. People tell us that our cuisine is not the typical "wedding food." Have confidence that your guests will be delighted and your special day a memorable one enjoying delicious cuisine and attentive service. Call us today for a complimentary consultation.
Areas Served
Catering for Southern California and the Central Coast: San Simeon, Santa Maria, Solvang Buelton, Santa Ynez, Los Olivos, Goleta, Santa Barbara, Carpinteria, Ventura, Oxnard, Westlake, Thousand Oaks, Malibu.
Business Details
  • Website: michaelscateringsb.com
  • Servicing residential, commercial and industrial clients
  • Licensed and insured
  • Year established: 2001
  • Number of employees: 40
Professional Associations, Trade Bodies & Certifications
  • ICA
  • AIWF
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Contact Details
Address
205 W. Montecito Street
Santa Barbara, CA
93101
map & driving directions
Phone Number
805 568-1896
Client Testimonials
Testimonial #1
Hi Michael,

The pleasure was mine and all who got to experience your amazing inspired creations and the professionality of your staff. We are all pleased that you have become so deeply associated with the Museum. I look forward to future events that features the finest Chef I've ever worked with.

With absolute finest regards from a fan.
ByJeff
Testimonial #2
Michael,

Just wanted to thank you again for such a wonderful dinner last night. It was not only delicious but stunning in the presentation. The people at my table were raving over the food with each course that was set in front of them.

All best for the new year.
ByEric
Testimonial #3
Thank you for a wonderful experience Michael. Your food is always an experience to remember. Maybe in my next life I can follow you around and learn a few tricks.

Your friend,
Silvio Di Loreto
BySilvio Di Loreto
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805 568-1896
Business Representative
Michael Hutchings
Owner/Chef

Michael Hutchings is a chef who has paid his dues. Like many other American chefs, he took a job in a restaurant to work his way through college. An accomplished flutist, he planned a musical career. But in the kitchen of Disneyland at the fabled private Club 33, he was taught by the Black Hat Master Chef Rudolph Stoy and his priorities changed. Michael Hutchings eventually became executive chef of Club 33 then worked under several Los Angeles chefs including James Sly at La Serre (now the owner of Sly's in Carpinteria), and Jean Grodin, executive chef of L'Orangerie, Los Angeles. The chef/owner of L'Ermitage, Jean Bertranou, suggested Michael Hutchings go to London to work at Le Gavroche under the Roux Brothers. In 1978, Michael Hutchings, along with his wife and eight month old child, and modest savings, went to London to work at Le Gavroche. The Roux brothers were so impressed with his seriousness and ability that after only a few months they promoted him to sous-chef and told him that when he was ready for a restaurant in the United States they would back him financially in a partnership. Three years later, following brief stages in the kitchens of Alain Chapel, the Troisgros brothers and Gaston Lenotre, he was ready. The result was Michael's Waterside in Santa Barbara. During ten years of operation, Michael's Waterside was recognized as a leader in contemporary California-French cuisine. After selling the Waterside in 1993, Chef Michael Hutchings hung his toque at the Santa Barbara Polo Club, NationsBank executive dining room, the Tower Club in Charlotte, Kaiser Grill and St. James in Palm Springs. Now, Chef Michael oversees a food consulting and service business in Santa Barbara, California.

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