"There's no one else with whom I would trust the Governor's Ball on Hollywood's biggest night."

Wolfgang Puck, Celebrity Chef

"His attention to detail contributes to the success of every event he touches."

Ruth Busenkell, Vice-President, Fox Searchlight Pictures

"His integrity and breadth of experience is admirable."

Beth Goodell, President, ReServe Interactive Software

"There is simply no one more honest, capable and talented in the business."

Dan Barber, Chef/Owner, Blue Hill Restaurant

"His ability to design and implement progressive systems is unparalleled."

Jon Wool, President, Finesse Cuisine

"I have taken great pride in his attention to detail and planning of complex and challenging events."

Carl Schuster, President, Wolfgang Puck Catering

"He is the consummate professional."

Jeff Williams, Vice-President, Classic Party Rentals

"His generosity of spirit is a gift."

Judith Kaufman, Director of Special Events, Steppenwolf Theatre Company

"He is a visionary man who brings leadership and integrity to the hospitality industry."

Bob Kramer, Tournament Director, LA Tennis Open

"Kevin is consistant and competent, two words I do not take lightly."

David Merrell, President, An Original Occasion Events

About

With over 18 years of experience developing catering programs for event planning firms and restaurants across the country, Kevin Charbonneau has distinguished himself as one of the nation's leading event management experts.  His extensive knowledge of industry best practices, combined with his operational expertise, personnel management and hands-on approach to each client has made him one of the most sought-after consultants in his field.

In 1991, Charbonneau joined Restaurant Associates as Director of Service where he spearheaded the company's operations and service programs - key factors in increasing the company's hiring and retention, departmental productivity, and client satisfaction.

In 1996, he began his own consulting firm where he serviced a diverse roster of clients including Jaguar, Cartier, and renowned chefs David Bouley, Dan Barber and Wolfgang Puck.

In 1999, Charbonneau became Vice President of Operations for Puck's national catering initiative, Wolfgang Puck Catering, where he created the operational programs and training for all executives, management and event staff.  Additionally, he had personal oversight for many of the company's high-profile events including the Academy Awards Governor's Ball, The Grammy Awards, Presidential dinners, and elite celebrity weddings.

In 2007, Charbonneau launched The Catering Consultant to provide comprehensive solutions to growth oriented companies - existing catering companies, emerging restaurateurs seeking entry into the catering market, and event producers and designers in need of hospitality and event management.

Approach

While many companies have a catering program, few possess the operational knowledge and business experience to enjoy the success that they should.  Charbonneau works strategically and methodically with all of his clients to ensure their vision and objectives are fully integrated into a comprehensive solution with measureable results.

For exsisting catering companies:  Specific recommendations to improve day-to-day operations, service, efficiency, and end-user satisfaction.

For emerging restauranteurs:  Customized operational and training programs consistant with their unique vision.

For event producers and designers:  Hospitailty management and on-site presence with seamless integration into exsisting teams.

Charbonneau is a catering professional who understands the business - both its challenges...and its opportunities.

Event Management

  • Event Orchestration
  • Event Management
  • Menu Design and Development
  • Competitive Budgeting
  • Establishment of Labor Framework and Ratios
  • Selection of Service Styles and Execution
  • Tabletop Design and Decor
  • Equipment Logistics
  • Vendor Referrals
  • Management of Vendors Associated with Food and Beverage
  • Temporary Kitchen Design and Implementation
  • Entertainment Rider Fulfillment

 

 

Training and Development

  • Food and Beverage Management
  • Event P & L
  • Catering Sales / Process Training
  • Culinary Logistics
  • On-Site Operations & Logistics
  • Beverage Programs
  • Back-of-the-House Operations
  • Service Personnel Training
  • Event Procedure Guidelines

 

 

Affiliations

ReserveInteractiveReServe Interactive, a market leader in providing technology solutions to the hospitality industry, specializes in Catering, Event Management, Dining Reservation and Table Management software applications.  ReServe's web-based or desktop Catering & Events Management software products are a complete solution for selling, managing, and executing on- and off-premise events. 

By combining intuitive workflows with intelligent tools, the company has been helping its customers optimize their hospitality operations since 1996.  Reserve Interactive software is installed at more than 1,000 hospitality venues including restaurants, hotles, sports and entertainment facilities, golf clubs, private clubs, cultural institutions and wineries.  The company has offices in Livermore, California and Delafield, Wisconsin.  For more information please visit:

 www.reserveinteractive.com

 

Reviews

"Kevin Charbonneau brings a professional, passionate attitude and attention to detail in all he oversees.  He is a visionary man who brings leadership and integrity to the hospitality industry."

Bob Kramer, Tournament Director, LA Tennis Open

"His knowledge of the food and beverage industry is unsurpassed.  He is a master of logistics and a specialist of fine service.  His attention to detail contributes to the success of every event he touches."

Ruth Busenkell, Vice-President, Fox Searchlight Pictures

"Kevin is the finest event orchestrator out there.  He brings disparate and seemingly impossible tasks into complete harmony.  There is simply no one more honest, capable and talented in the business."

Dan Barber, Chef/Owner, Blue Hill Restaurant

"Kevin Charbonneau is unequalled in his commitment to his clients and to the impeccable service he provides them.  His generosity of spirit is a gift."

Judith Kaufman, Director of Special Events, Steppenwolf Theatre Co.

"I have taken great pride in Kevin's excellent rapport with our most demanding clients, coupled with his attention to detail and planning of complex and challenging events."

Carl Schuster, President / Partner, Wolfgang Puck Catering

"Kevin has continually demonstrated a commitment to professional excellence.  As an industry peer, his integrity and breadth of experience is admirable and very much appreciated by those of us who have had the pleasure of working with him."

Beth Goodell, President, Reserve Interactive Software

"His ability to design and implement progressive systems is unparalleled.  Charbonneau's extraordinary skill set is complimented by his warm and caring approach and his ongoing desire to please both clients and colleagues alike."

Jon Wool, President, Finesse Cuisine

"With Kevin overseeing the food and beverage element of an event, I can confidently focus on other production areas.  He is very successful at maintaining budget without sacrificing the integrity of the event.  The overall result is flawless execution with style."

Natalie McAdams, President, Namevents 

"With a deft eye for detail, Kevin is able to anticipate the needs of the guests and consistently show a talent for troubleshooting when challenges arise.  I can think of no greater recommendation than to simply say, he is one of the most responsible, accommodating gentlemen I have ever worked with."

Cheryl Cecchetto, President, Sequoia Productions

"It is that piece of mind that I seek as an event producer, and the reason I will always have Kevin in my corner."

David Merrell, President, An Original Occasion Events

"On-Site, Kevin's spirit and enthusiasm are contagious.  He expedites service as if conducting a symphony."

Michele Gan, President, Serves You Right Catering

 

 

 

 

 

 

 

Kevin Charbonneau 323-707-5316
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