About Two Chefs Are Better Than OneTwo Chefs Are Better Than One
is an off-premise caterer specializing in functions from black tie galas, to intimate dinners for two, to pool side summer outings and tented and hall events. Our trained bridal consultants and event planners can coordinate every detail of your function. Two Chefs has established itself in the Merrimack Valley area as an innovative and professional catering company. Our staff draws upon years of experience at Currier and Chives, the Ritz Carlton, Marriott Long Wharf and several other noteworthy caterers.
Since being established in July of 2000, Two Chefs has positioned itself as an innovative and professional catering company throughout the region, from our Merrimack Valley location to Maine, Cape Cod, and Greater Boston. Our cuisine has won numerous regional culinary awards.
We have earned our way on to the preferred caterers list of many prestigious venues including Andover Town House, The Codman Estate, Commander’s Mansion, Commandant’s House, Mechanics Hall, Lowell Memorial Auditorium, and numerous historic properties.
If you dream it, Two Chefs will make your dream a reality. We love planning and catering weddings. This is a day to share a meal, share the uniting of two lives, and the celebration of family and friends. We will not only enhance your experience, we will ensure that everyone enjoys themselves so the happy couple only needs to focus on each other.
~Our Happiness comes from your joy~
About Our Chefs
Chefs Steven Beauvais, Glenn Trulson and Walter Collins collectively have contributed to the ever growing New England catering industry for over seven decades. Steven is a graduate of the Culinary Institute of America, and has worked in the Boston area restaurants and catering companies since 1973. Glenn graduated from the Johnson and Wales culinary program, after beginning his career at the age of fourteen. He has gained his experience in many fine dining restaurants, catering companies and country clubs. Walter has extensive background in the culinary arts, over 25 years experience catering to the Boston and greater Metro West area. He has worked as an executive chef, a private food consultant, and a distinguished director of food service.
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