Chef Jean-Marie Lacroix and GuestCounts Hospitality, owner of Max & Me Catering and Culinary Concepts Catering, have merged the best elements of the two well-established catering brands into an exceptional new concept: Brûlée Catering by Chef Jean-Marie Lacroix.
Over the past year, the acclaimed James Beard Award-winning culinarian has assembled a pool of talented chefs who have followed him from his two decades at Philadelphia’s Four Seasons Hotel and his years at Lacroix Restaurant at the Rittenhouse Hotel to help him man Brûlée Catering’s kitchens.
“This name change represents a bright new future of hospitality for our clients, as we are now able to offer a wider range of services than ever before,” said Chef Lacroix. “With our multiple catering kitchens, expanded fleet of vehicles, and extraordinary culinary team we are prepared to set a new, higher standard for both on-premise and off-premise catering services.”
As Chef-Partner, Lacroix is working closely with his talented team to provide restaurant quality cuisine and superior service, whether at one of Brûlée Catering’s premier venues or at a client’s location of choice. Chef Lacroix puts his signature touch on Brûlée Catering’s menus with dishes such the following:
- Pan Seared Diver Scallops with Leeks
- Quinoa and Warm Cumin Vinaigrette
- Potato Gnocchi with Carmelized Seasonal Vegetables, Rosemary and Truffle Oil
- an entrée of Black Bass poached in Cinnamon Orange Olive Oil with Spaghetti Vegetables and Sweet Mashed Potatoes
- Red and Yellow Watermelon Skewers with Goat Cheese, Pink Sea Salt and Fresh Mint
With approximately 20 years of operation under each former brand name at its point of departure, Brûlée Catering begins serving the tri-state Delaware Valley region and the New Jersey shore with vast resources and a wide array of prestigious Philadelphia venues at which it is the exclusive foodservice provider: National Constitution Center, Please Touch Museum at Memorial Hall, Independence Visitor Center, Independence Seaport Museum, Masonic Temple of Philadelphia, and Carpenters’ Hall.
Brûlée Catering also emerges with an impressive list of social, corporate and institutional clients including University of Pennsylvania, Drexel University, The Children’s Hospital of Philadelphia, Pricewaterhouse Coopers, Red Cross, American Cancer Society and Free Library of Philadelphia.
ABOUT BRÛLÉE CATERING BY CHEF JEAN-MARIE LACROIX
Established in September 2011 when GuestCounts Hospitality merged its Max & Me Catering and Culinary Concepts Catering brands (the latter acquired in 2010), Brûlée Catering by Chef Jean-Marie Lacroix serves events of any scale with distinguished culinary talent, a discerning service staff and grand presentation. Brûlée Catering combines decades of experience to provide restaurant quality cuisine and superior service to an impressive list of social, corporate and institutional clients, whether at one of its premier venues or a client’s location of choice. Brûlée Catering is the exclusive foodservice provider at a wide array of prestigious Philadelphia venues including Please Touch Museum at Memorial Hall, National Constitution Center, Masonic Temple of Philadelphia, Independence Visitor Center, Independence Seaport Museum and Carpenters’ Hall.
For more information, please visit www.Brulee-Catering.com or call 215-923-6000. “Like” Brûlée Catering on Facebook, as well.
