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About the Owner


Real Food from Fresh Ingredients

Taking advantage of the bounty that Virginia offers, Williamsburg-based owner, Noreen Graziano and her 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,” Noreen says. “But it’s our passion for food that makes us absolutely the only catering company of its kind in the greater Williamsburg area.”

Noreen has also surrounded herself 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 Noreen Graziano

Noreen attended college at Virginia Commonwealth University.  Noreen and her husband moved to Virginia in 1988.  Her first job in Virginia was at the iconic, Trellis.  There she worked under the guidance of James Beard Chef Marcel Desaulniers, entrepreneur, John Curtis, and restauranteur, Tom Power.  She honed her skills as a server, bartender, assistant manager and manager.  She managed The Trellis and it’s award winning wine program for 18 1/2 years.  She was able to travel the world to taste wine and eat exquisite food.   She went on to work for Colonial Williamsburg and Café Provencal at the Williamsburg Winery.  She began working at Creative Cuisines in October of 2019.  She purchased Creative Cuisines from Chef Steve Munday in February 2020. A month later the covid-19 pandemic began.  She immediately switched the business to curbside pickup and delivery to compensate for the loss of all catering business.

“We try to cook with the seasons, says Noreen. 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.”

Noreen spends time talking with her 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.” Her approach to weddings is unique—and a sign of that passion for food. “For weddings, ”she says, “we try to pull in family heritage.”

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

She acknowledges, “We definitely attract foodies. We are the number-one catering company people pick when their priority is excellent food that 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.  The 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 owner, no compliment could be higher.