Food for Thought Friday; Vertigo Catering

Every Friday, we have decided to post a "Food for Thought" segment, where we introduce a local caterer or baker asking them to share their story and some wedding insights to our readers. Our post today puts a spin on the wedding world as we talked to Chef Stephen Spyrou of Vertigo Catering to learn about the company’s background while gaining some dizzingly (yes, I made this word up) reception food advice.

Vertigo Catering works a wide range of events from private in-home parties to church functions and graduations. However, this company didn’t start out as a multi-events business; Stephen explained it began as a part-time personal chef service while he was transitioning out of culinary school. After catering a number of private home parties where he would prepare 8-10 courses all based within the same theme, Chef Stephen decided to take his business to the next level. Since 2011, Vertigo Catering has catered a number of events from smaller get-togethers to large corporate events of 500 guests. 



Chef Stephen

With a name like "Vertigo," Chef Stephen and his team like to say that his company provides, “a dizzying sensation of the taste buds.”

While some of Stephen’s favorite meals to prepare focus around Italian, Mexican Fare and comfort foods, we can see how our taste buds would be spiraling!
 
Vertigo Catering isn't just on a roll in Cincinnati; it also has a large number of resources available in Dayton as well. These two cities allow Chef Stephen and the Vertigo team to take on challenging events while picking up some pointers for the future. According to Stephen, being in two cities allows the team to stay ahead of the game and create some "awesome" events down the road.
 
So what type of "awesome" events is Vertigo creating? Along with graduations and parties, Chef Stephen looks forward to catering weddings!
 
"Every couple is unique and awesome in their own way, and they always bring that to the table. It is always an honor when a client picks us. We know how important their wedding day is to them and know they are putting a lot of trust in us to execute it. We take a lot of pride in what we do and always strive to please the bride and groom, as well as their families," Chef Stephen exclaimed!
 
With a catering business that focuses on creating a "wedding menu that is as unique as [its] clients," who wouldn't want to take Vertigo Catering for a spin?

Worried this dual-city business might be too busy for your event? Don't stress! Chef Stephen explained his company never takes on more than 2 weddings in a weekend, allowing him and his staff to spend ample time with the bride and groom. "Our small staff allows us to develop relationships with our clients so we can better assist you on your wedding day. We strive to keep open communication with our clients throughout the entire planning process."
 
Chef Stephen leaves us with one piece of advice for future brides when deciding on reception foods:

"The best advice I can give to any bride is to focus on what YOU want to serve at your wedding. Weddings are a time to celebrate you and your fiancé coming together (cliché, but true)! I see a lot of brides paying attention to details of centerpieces, colors, dress selections, favors, and decorations. Take your menu to that same level and customize it to reflect you and your fiancé. Do you have a story of the two of you that revolves around food? Work it in! Do you have food that you LOVE and takes you back to a certain time in your life? Share it! As we always say, 'You didn't settle on your significant other, don't settle on your wedding food!'"

Thanks for the whirling tips, Vertigo Catering!

Want to learn more about Vertigo Catering and their twirling treats? Visit their website at http://www.vertigocatering.com/ or call them at (513) 312-7137.
 
Pictures provided by Vertigo Catering's new menu and Vertigo's Facebook page.