Matt Mermod - General Manager / 2006
I have been with Catered Too since 2005 and what gets me excited about my job is that I am continually learning. The food and hospitality industries are always evolving and I love keeping up with all the newest trends and fads.
All my life I've been interested in the arts, and at some point in my twenties, I chose the culinary arts as my path, and my creative outlet. At Catered Too, my responsibilities include working closely with the clients to develop menus and recipes, customizing each for their specific events and needs. This is a major highlight of my job.
Clients that are decisive, passionate about food, open-minded and appreciative of all the hard work that goes into planning and executing their dream events are the ones I like to work with most. I am fortunate at Catered Too because I interact with clients like these on a daily basis.
My favorite part of an event is "crunch time," or that crucial period that food needs to be plated or buffets filled in a short amount of time. When you're a chef that has to execute larger-scale events on a regular basis, it's all about serving your guests the best possible product at the right time without losing focus when the pressure is on. I love this pressure, and think I've learned to manage teams of cooks and servers over the years to execute events successfully even in adverse situations.
My hobbies include playing with my kids, motorcycle-riding with my wife, skateboarding with my dog and mountain-bike riding with my friends.
It's hard to pick one favorite food, but if I had to choose, I'd go with fresh, spicy Mexican cuisine. Between home and work, I eat Mexican close to five times a week.