The refined cuisine, gracious hospitality, and celebrated wine and cocktail programs that Chef Melissa Araujo has worked with provide the inspiration for Saveur Catering. Whether you are hosting an intimate dinner party for ten in your home, a backyard graduation celebration, a corporate luncheon, or a wedding reception for 200, our team of talented chefs and event planners will work with you to create a memorable affair.

Our Concept is Simple, use the best ingredients possible. “Farm to table” is our mission and we only use ingredients sourced from local Louisiana farmers and other farm operations located throughout the South. We bring locally grown food directly from the source to you.

"Saveur Catering is deeply authentic. We create delicious, healthy dishes featuring homegrown ingredients and artisanal products such as cheese, preserves, and cured meats made on the property.

The beauty and flavor of this food originate from the natural rhythms of the land and hard work from the farms, that allows cooks to coax the heads dishes out of what's fresh and best."

- Chef Melissa Araujo

Christilisa Gilmore

Director Sales 

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Hi y'all let said hi to the news member of the Family! We love having her. Christilisa “Missy" Gilmore is an Alabama girl who spent time in Ohio before moving to New Orleans to attend Loyola University New Orleans. After graduating with a degree in Music Industry Studies, she decided the music business wasn't for her. She turned her focus to the tourism, hospitality, and travel industry which she has worked in for over a decade in operations, sales, and event planning and coordinating. In addition to rocking sales for Saveur Catering, she owns a boutique music travel company, is a certified travel associate, and curates experiences for her lifestyle brand


Melissa Araujo 

Executive Chef and  Owner 

Chef Melissa

Melissa Araujo was born in La Ceiba , Atlatidad  Honduras. It is a small beach town in the Atlantic Coast of Honduras. She spent the summer in Honduras, learning the heritage and helping her grandmother with the farm. In the fall, she was back to Rhode Island where life was different but exciting in every way. Life and family inspired Melissa to enter the culinary industry and after working in local restaurants right out of high school, she focused all of her efforts in learning the craft.

Her work history includes but is not limited to: 

1999-2006: Melissa worked in Milan, Italy. There, she developed and perfected her style of cooking. She worked under Chef Michael White.

In 2011, Melissa worked at Mondos Restaurant for Chef Susan Spicer (James Beard Award winner for best Chef in South 2010) 

2012 she joined the team for R'evolution Restaurant for John Folse & Rick Tramonto.

2013 She worked has Sous Chef Doris Metropolitan. This was the year Melissa also brought Saveur Catering to the NOLA area.

2015 She worked for Chef Alon Shaya at Dominica Restaurant & Shaya Restaurant. (2015 James Beard award winner best Chef in the South) . Melissa also brought to life Alma, a pop-up restaurant focused in Hondurans Cuisine. 

When Melissa has free time, you can find her at the beach with her two dogs Charlotte & Maximilian or traveling.


Paul Gustings


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That crazy old cocktail shaker sitting on the bar was a sure sign that Paul Gustings was back at Saveur Catering. It’s one of the strangest mixers you’ll ever see: part glass, part metal, a foot tall and about 70 years old. It’s big and one-of-a-kind and draws comment—much like Gustings himself.

If you’ve never heard of Paul Gustings, you’re certainly not from New Orleans and likely not much of a drinker. Born in the Netherlands, his globetrotting began when he was 21 with a coin flip and a trip to New York. (“You gotta go somewhere,” he explained.) Of the places he visited, he liked New Orleans best, and, of all the jobs he considered, he chose bartending, which he had never tried his hand at until alighting in the city.

Perhaps no bartender has worked at more famous French Quarter bars than Gustings. He spent 20 years behind the stick at the legendary Napoleon House, simultaneously doing time at ancient Tujague’s (pronounced “two jacks”), a French Quarter Creole restaurant that dates back, in one form or another, to 1856, and boasts one of the last standing bars in America.