Phillip
Luna, proprietor and chef of Guess Who’s Coming to Dinner? Caterers, has
over twenty years of experience in the food industry. A native of Texas, his
career in the culinary arts began in 1982 in San Antonio where he learned a
wide variety of Mexican and Southwestern cuisines. He continued his
training in New York City and then attended the Culinary Institute of
America and graduated with honors in 1987. Prior to his graduation, he was
awarded the Diploma of Honor in 1986 at the 118th Salon of
Culinary Art at the 71st International Hotel & Restaurant Show in
New York City. After graduation, he moved out west to work at the Stein
Ericson Lodge, a four-star resort in Park City, Utah
where he was
exposed to a variety of California and Western cuisines.
In 1988 Phillip moved to Washington, D.C. where he worked as executive chef
for the prestigious Occasions Caterers. He planned, prepared and managed
events that numbered more than 3,000 guests on a regular basis, from
fund-raisers at the Smithsonian Institution, inaugural events on Capitol
Hill, to private parties for Washington’s social elite and
political
dignitaries. Phillip also catered numerous events at the White House for
various members of the staff, including the Vice President.
With his expertise in a wide variety of cuisines
and his dedication to the creative process of catering and cooking, Phillip,
with his wife and business partner, Sunny (also a graduate of the Culinary
Institute of America and experienced party planner) understand that
people’s tastes and budgets vary. We will create and tailor an event to suit
your catering needs. In the past 14 years, Guess Who’s Coming To Dinner
Caterers has established itself as a well-respected and recognized gourmet
catering company in the Dallas/Fort Worth Metroplex.
Email Us 214.340.0061 Fax 214.342.0676
10729 Audelia - Suite 107, Dallas, Texas 75238
WE ACCEPT CREDIT CARDS - MASTERCARD, VISA, AND AMERICAN
EXPRESS
Phillip
Luna, proprietor and chef of Guess Who’s Coming to Dinner? Caterers, has
over twenty years of experience in the food industry. A native of Texas, his
career in the culinary arts began in 1982 in San Antonio where he learned a
wide variety of Mexican and Southwestern cuisines. He continued his
training in New York City and then attended the Culinary Institute of
America and graduated with honors in 1987. Prior to his graduation, he was
awarded the Diploma of Honor in 1986 at the 118th Salon of
Culinary Art at the 71st International Hotel & Restaurant Show in
New York City. After graduation, he moved out west to work at the Stein
Ericson Lodge, a four-star resort in Park City, Utah
where he was
exposed to a variety of California and Western cuisines.
political
dignitaries. Phillip also catered numerous events at the White House for
various members of the staff, including the Vice President.
