OUR STORY

Our motto sums up The Food Architects’ thoughts in how we run our catering business; since each client is made to feel as if they are the only client that we are planning an event for. We have forged relationships with the best florists, rental companies, entertainment groups and valet companies, so that each aspect of an event runs flawlessly with the rest. Utilizing only the freshest ingredients and purchasing artisan breads, gourmet desserts, and Parisian pastries daily from New York City guarantees that our food is always the best. Unsurpassed attention to detail is the final piece of the puzzle that makes The Food Architects the caterer of choice. We never look at an event as being too large or too small, since each event is treated with the same respect. A challenge is always welcomed, and we are always on the cutting edge to make each event more special than the last. Stop by to see what we have to offer, or call us and we will set up an appointment to come and see you.

est. 2005

Anthony Reis 

A graduate of The Culinary Institute of America, located in Hyde Park, NY, Anthony holds a Bachelor of Professional Studies, in Culinary Arts Management. Upon graduating with honors, Anthony worked as a regional bar manager for Macaroni Grill, and then moved on to Director of Food and Beverage at Forsgate Country Club. Looking for growth, Anthony took the position of Director of Dining Services for Wood Dining Services / Sodexho, at TIAA-CREF (NYC). There, Anthony quickly excelled through the ranks becoming Financial Controller and eventually General Manager. As part of his position, he managed total sales volume exceeding $8 million of subsidized sales. He also was an integral part in taking this regional account to a national account, opening units in Charlotte, NC and Denver, CO. During his final year at Sodexho, Anthony was an area GM in Delaware, overseeing 15 accounts with managed volume of $15 million.

Kurt Harmon 

After graduating from the Culinary Institute of America in 1983, Kurt held various culinary positions at The Manor, in West Orange, NJ, advancing up to a la carte Chef. From there, he became the Sous Chef at The Preakness Hills Country Club. Deciding to move to Florida, Kurt obtained the position of Executive Chef at The North Palm Beach Country Club, located in North Palm Beach, FL. After holding the position for over two years, he relocated back to NJ, joining Wood Dining Services / Sodexho as Chef Manager at their U.S. Steel Location, in Fairless Hills Pennsylvania. While at U.S Steel, Kurt also was employed at The Old Mill Inn, Spring Lake, NJ, for 5 years as a Consulting Chef. Over the next 17 years he has held various managerial positions, with Sodexho, overseeing such prestigious corporate accounts; such as, AT&T, DuPont, Wilmington Trust, Horizon Blue Cross Blue Shield and locally, Silverline Incorporated, to name afew. His most recent position was District Manager, Corporate Services, MidAtlantic Region.

Together, Kurt and Anthony make up the backbone of The Food Architects, LLC. They have worked together for over 21 years, with a combined experience in the industry of over 54 years, in various segments of the foodservice industry. Serving a vast array of corporate clients, they have done intimate cocktail type affairs, large barbecues and events for Governors, State Senators, Celebrities, and even two Presidents. With their discerning taste, vast experience, and equally strong culinary and financial knowledge, they are an asset to any partnership that they enter into.

​© 2020 by The Food Architects. Building Better Events One Menu at a Time