Chef/Owner

A New York City bred country girl, Barbara Michelson has pursued her passion for growing and preparing food since her childhood. Barbara has a B.A. in languages and literature from Cornell University and a Grand Diplome from the Paris Cordon Bleu. This summer marks her 30th year in the food business, with experiences ranging from chef in a Wall Street private dining room, market grower and broker of East End produce, owner of a wholesale bakery business, teacher, and author.

Barbara’s training also included a “stage” with Thomas Keller, and her honors include selection in a competition of professional chefs to study food and wine pairing with Madeleine Kammen at Beringer Vineyards’ School for American Chefs. 

Barbara has raised a husband and three daughters on home cooking and has hand fed a large number of family equines and dogs.

General Manager/Owner

Matt Michel is Seasoned Caterers’ ring master, leading a team of energetic and enthusiastic servers in anticipating every one of your guests’ desires. Just two years out of college, he's compiled an impressive resume of food service positions since he was old enough for working papers.

Matt spent a semester in Seville, Spain studying for his degree in Spanish (B.A. Salve Regina University), with a minor in tapas and Spanish wine.

In addition to his work in the food industry in New Haven, Newport and now the North Fork, Matt spent several years as an apprentice plumber. His ability to fix most things comes in more handy in the catering business than anyone would care to know.