OUR STORY

FOUNDED BY CHEF MELISSA ARAUJO IN 2013, SAVEUR CATERING OFFERS DELICIOUS MEALS DIRECTLY FROM THE FARM TO YOUR TABLE.

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.

Paul Gustings

Alcohol & Beverage Director

Paul Gustings never dreamed of becoming a legendary bartender. At the age of 21, he immigrated to the United States from the Netherlands,

bouncing around different cities until he decided to put roots down in New Orleans. Few bartenders have worked at more famous French Quarter bars than Gustings. He spent 20 years working simultaneously behind the bars of the legendary Napoleon House and Tujague’s.

Now Paul takes on a new challenge as the Alcohol and Beverage Director for Saveur Catering, where he will be in charge of the operation of their bar services, as well as their mobile bar services: " Secretariat Derby Bar."

Paul will be creating an alcohol and beverage program focusing on local draft beer around Louisiana and Mississippi, as well as creating a craft cocktail menu. He will be working close with clients to customize their experience for their alcohol and beverage service for their event.

Certified Farm-to-Table by the state of Louisiana, Saveur Catering has a boutique-style approach to catering and has been serving clients for the last six years for weddings, corporate events, social parties, etc.

Melissa Araujo 

Executive Chef and  Owner 

Melissa Araujo was born in La Ceiba , Atlántida  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 Mondo’s 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.