Willie Perry

Introduction: Currently, I am signed with two of Manhattan's top catering agencies, with a client list that includes; The Mondrian, Setai Hotel, Kaye Scholer, Sullivan & Cromwell, Columbia University, New York University, The Frick Museum, Junior League of New York, and Abigail Kirsch. I have either supervised or performed in the positions of captain, bartender, server, wine steward, or host for these clients. Last fall, I assisted in the opening of two hot new Harlem restaurants, The Cecil and Minton's, both funded by Wall Street mogul, Richard Parsons and Chef Alexander Smalls. Chicago is where my formal restaurant/hospitality training began. I started as a back waiter in a private club at The Drake Hotel, and a few years later I was recruited by The Westin Hotel, River North to serve drinks in their lobby bar. Talented and creative professionals within the food and beverage industry have provided me with incredible training and insights. I have acquired a deep appreciation for the diversities in food and wine tastes of each client, and their innate abilities concerning flavors and aromas. It would be a pleasure to assist in making your event a smashing success. Thank you, as I look forward to future correspondence.