Profiles
Chef Aaron Saturday began his culinary journey at the young age of 6 while living on the Southwestern Gulf Coast in Venice, Florida. It was at that tender age that a lifetime appreciation of gulf fishing and natural resources began. With redfish, snook, shrimp, crab, and hearts of palm at his disposal, it was an easy choice. After moving to Alabama his love for the outdoors grew into a tremendous appreciation for wild organics such as blackberries, blueberries, morels, wild plums, fish, sassafras, and ramps. He began reinventing family recipes at the age of ten and developing his palette then. Many of the natural elements learned in childhood are still upheld in his cooking today.
He began his culinary career formally as waiter, cook and meat butcher in a local steakhouse at the age of 15 and after college, he continued on to work in catering for Classic Events in Birmingham. He then began catering on his own and moved on take a training position with Brinker International. He has posted just about every position in culinary field in the last 24 years with experience in fine dining, hotels, golf, universities, various restaurants and catering. He has had the opportunity of training under Chef Franklin Biggs, Chef Stephan Black and formally trained at Le Cordon Bleu in London, England.
His career includes experience as Sous Chef for Homewood Gourmet, Executive Chef for Healthsouth, Executive Chef for Altadena Valley Country Club, Private Chef & Caterer for Pursell Farms (Farmlinks), and Executive Chef for About Thyme Catering. He and his wife recently owned Saturday Gourmet Catering and Café in the town of Mt Laurel. He brings an innovative style with an emphasis on Sothern Nouveau Cuisine. He has catered for PGA events such as: Southern Farm Bureau Classic and Fedex St. Jude Classic. He has catered for sport venues at the University of Alabama, Ole Miss, Mississippi State and Auburn University as well as other great venues in the southeast.
Elizabeth Evans is the Catering Director for Five Star Event Catering. She has more than a decade of experience in managing and coordinating large catered functions. She started her catering career with Vincent's Markets, becoming accomplished in all aspects of catering operations prior to taking her current role at Five Star Event Catering.
November 29, 2007 -
We received many positive comments about the delicious food, your courteous staff, as well as the presentation of food. It was a pleasure working with you and your staff.
Compass Bank
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