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About the Chef

Chef Steve Munday, Creative Cuisines, Williamsburg,VA

Real Food from Fresh Ingredients

Taking advantage of the bounty that Virginia offers, Williamsburg-based Chef Stephen Munday and his staff of professional chefs of Creative Cuisines spin the ripest seasonal produce, the freshest seafood, the finest meats and poultry, and their passion for food into creations
that make even the most ardent foodies swoon.

As a full-service catering company, our services range from small seated dinners for 8 to 10 people, to weddings and corporate events for 250,” Munday says. “But it’s our passion for food that makes us absolutely the only catering company of its kind in the greater Williamsburg area.”

Munday has also surrounded himself with a staff who shares his passion. Our staff is hard working and dedicated to see that the guests at every event have a wonderful, memorable experience. We truly care about our guest’s experience, that also sets us apart from the rest.”

The Core of Chef Steve

Chef Steve graduated first in his class from The Culinary Institute of America in 1980. After honing his skills at restaurants in New York City and at some of the finest four-star Golf & Tennis resorts and country clubs on the East Coast, Munday, known to his clients as Chef Steve, began his company in 2000, determined to truly capitalize on the affluence of Williamsburg, his attraction to catering and the availability of Virginia’s bountiful produce.

“We try to cook with the seasons, says Chef Steve. So we’re not going to make something with asparagus in November. We support local farms in Virginia. We have a carefully cultivated rapport with the farmers to the point where we can suggest to them what we would like to see them grow. We’re into local produce, the freshest seafood and a world of cuisines.”

Chef Steve spends time talking with his clients, fine-tuning their palette. “We tune into our clients; all our menus are customized to their taste, and how they want it served. We work within their budget but still present a spectacular meal.” His approach to weddings is unique—and a sign of that passion for food. “For weddings,” he says, “we try to pull in family heritage.” A recent wedding had a Polish groom with relatives from overseas. For that occasion, the hors d’oeuvres selection included subtle touches that nodded to the groom’s family of origin, such as potato latkes with smoked trout.

“The difference in our approach to catering is when you’re working with us, you’re working with the Chef of the business, and I can offer suggestions you may have not have thought of.”

He acknowledges, “We definitely attract foodies. We are the number-one catering company people pick when their priority is excellent food tat rivals most restaurants. For example, people’s priorities for weddings might be music, location, flowers. We are the choice when people want a truly unforgettable meal that guests will talk about long afterwards.”

 Creative Cuisine’s signature item

“Every caterer has one. Ours is beef tenderloin, blackened. My Culinary Institute training means that beef is procured from the same source and butchered to achieve perfection. There’s not an event that we cater where someone doesn’t come up and rave, That was the best beef I have tasted in my life.” For a passionate foodie and chef, no compliment could be higher.