Weddings
Tailored menus, on-site preparation, and timing that disappears into the evening. Our most-requested service.
Corporate Events
Boardroom lunches, conference dinners, and corporate galas. Discreet, on-time, on-brief, with the kitchen running quietly behind the scenes.
Private Celebrations
Birthdays, anniversaries, holidays. We tailor menu, design, and service to the moment, no matter the count.
Custom Menus
Built around a chef-led tasting room. Every menu is shaped to the venue, the season, and the host’s vision.
What we Do
Full-service event production
The Philosophy
In the alchemy of the kitchen, my hands craft more than just meals. In every dish, I weave a tale of passion.
Piter Bowman
Creative director
The chef behind Rouge
A French kitchen, raised in Baltimore — Jonathan Soudry
Thirty-five years in professional kitchens. Trained in France, settled in Baltimore in the early 2000s, and opened Rouge in 2007. The standard has not moved: restaurant cooking, served wherever the evening happens to be.
Booking Calendar
Next events
What started as a small operation has grown into one of the Mid-Atlantic\u2019s most sought-after caterers — five thousand events, two hundred venues, and a kitchen still treating each plate the way Chef Soudry was taught to.
