From a delectable 'surf and turf' to a 9-course Indian feast, your culinary wish is our command
We partner with Bon Appétit Management Company to present custom menus, every time
May we let you in on a secret? At Cleveland Botanical Garden, we know that custom cuisine, and not fixed menus, are the secret to a successful private event. Whether you’re planning a lavish wedding for 250 or a small corporate retreat for 15, we work with Bon Appétit Catering Company to offer extraordinarily flavorful, prepared-from-scratch food every time. Bon Appétit is the national leader in providing sustainable food service to guest destinations. Planning menus directly with you and always taking your unique sensibilities into consideration, time after time we deliver sensational cuisine and exceptional service on a par with the city’s premier restaurant venues. No detail is too small, no taste too exotic.
From Kosher to Middle Eastern, Japanese to European, and everything in between, Bon Appétit’s chefs deliver exceptionally delicious fare. Sometimes, mixing cuisines is the most fun for guests. Whatever you decide, your guests will dine exceptionally well. Bon Appétit’s chefs are trained at the country’s top culinary institutes and regularly partner with top local chefs to trade regional ideas and inspiration.
Our catering services don’t stop with great food. We’ll help you pick out table settings, linens, and provide you with the highest standard of service. Unobtrusive but always there when a napkin falls or a drink needs to be refilled, Bon Appetit’s servers are trained according to rigorous standards and offer best-in-class service.
About Bon Appétit Management Company
Bon Appétit is known for its culinary expertise and commitment to socially responsible practices. The company offers a culture driven to create food that tastes great and is made-from-scratch using fresh, authentic ingredients. Bon Appétit does this in a socially responsible manner for the well-being of clients, communities and the environment. They are pioneers in environmentally-sound sourcing policies and have developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, the connection between food and climate change, and most recently, farm worker welfare.