LowKountry Catering Co

Weddings There are a few key factors at a wedding that can make or break the event. The right music, the right venue and great food! We understand that food presentation is equally important as food quality! Whether it's a small private affair or a large gathering of friends and family, Lowcountry Catering will provide an exceptional food service experience that will be the centerpiece of your special event! Private Parties Private Parties range in size from a small dinner gathering to an extravagant 40th birthday ballroom celebration. Lowcountry Catering can accommodate any group size or budget. We specialize in authentic low-country cuisine and personalized menu selections. We work directly with our clients to ensure every event is a successful one! Lowcountry Catering helps to create an overall theme with menu items that complement each other without straying from the original recipe. Corporate Events Corporate Events can be especially complex and are usually plagued with complications due to the size of the groups. Lowcountry Catering consistently receives compliments from our corporate clients on how smoothly and efficiently our food service is provided. Meet the Chef Tomas Lopez has worked in restaurants for the past 17 years. He moved to Charleston in 2003 and has been the executive chef at Lowcountry Catering in Charleston, SC, for the past 10 years. He is 34 and is married with six children. Q: You mentioned that you staged under several great chefs? Tell me which chef that had the biggest impact on your culinary career and why. A: I have worked under great chefs in many restaurants. I think the one who inspired me the most was probably Aaron Siegal, who was the executive chef at Blossom. His aspect on traditional techniques of comfort foods helped me develop an idea of what direction and genre of food I would lean toward at Lowcountry Catering. Q: How did you come to work at Lowcountry Catering? A: Over a series of searches to find a company that I felt would be the best to make the next step in my career, I came across Lowcountry Catering. I worked under chef Hector Gibbes as his sous chef for 3 years and then took over as executive chef for the past 3 years. Q: A lot of your culinary education came from cookbooks? Can you name some of your favorites? A: I would not say cookbooks but more of culinary schoolbooks. Some books that stick out are Culinary Artistry, Escoffier and Repertoire de La Cuisine. I pretty much read any book I could get my hands on. Q: What is your guilty pleasure food? A: That would probably be tamales. I was raised in California, so Southwestern Mexican food will always be a big part of my life. Q: What is your favorite thing on the menu at Lowcountry Catering? A: That is so hard to say. I would either have to say the pork terrine or the fried green tomato crab cake Benedict. We have a very eclectic menu, but our specials are really where it's at. Q: What is your favorite cooking technique? A: I'm pretty big on braising. There is something about process, time and cooking tough, unpalatable foods to make them delicious that I enjoy. Great things should take time. Q: You have four kids at home. Do you cook for them? A: I cook for them as much as possible when I'm not working. I work so many hours though, that the Mrs. does a good bit of the cooking herself. She's a trouper. I think the kids' favorite thing is when we make pizzas from scratch. It's mostly the time I spend trying to teach them and making huge messes that they enjoy.