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Atlasta Catering Offering genuine chef-driven cuisine by our team of chefs and hospitality specialists, we have transcended catering in its common form and, instead, create unforgettable food for you and your guests Detail-focused, expertly trained, lifelong learners, kind, honest, and motivated to excel- we are Atlasta
Our Story — Atlasta Catering A six-burner stove, a handful of clients, a loan and a dream are what started Atlasta almost forty-five years ago Dale and Martha Short had a desire to create something of their own that would provide for their family and put Dale’s extensive cooking experience to work
Our Philosophy — Atlasta Catering We are committed to eliminating food waste Over the last thirteen years, Atlasta has donated over one million pounds of food which is equivalent to 600,000 meals
Our Leadership Team - Atlasta Catering Before joining our team at Atlasta, Pete worked at Basis New American as its Pastry Chef and lead front of the house team member Prior to that, Pete’s experience included working at Convivo and The Different Pointe of View
Our Food — Atlasta Catering Steve composes every menu, creates every dish, and, together with our culinary team, continually crafts every last detail until all components perfectly complement each other Drawing from influences including his lineage, growing up in farm culture, New American cuisine and Arizona and its nuanced flavors, Steve creates menus that reflect our purpose Our chefs create everything we serve
What We Are A Part Of — Atlasta Catering Steve Short Culinary Team is the foundation from which overarching philosophies are developed, tested, and instilled Serving as an idea lab, process driver, and guiding force, the thread connects its unique divisions Whether you need complete restaurant-style catering, a simple yet amazing delivery, elevated event bar service, a comprehensive venue, liquor license oversight, dining program
Press — Atlasta Catering Atlasta Catering just became a Certified Sustainable Business at the Innovator Silver level Local nonprofit redirects excess food from landfills to plates