We have used Chef Roland Catering for many years at our semi-annual board of trustees events, which involve 350-400 meals over the course of three days, including a formal plated dinner for 150-180. The food is always fresh and delicious, the menus always creative, and the portions are generous. Roland's passed hors d'oeuvres are invariably a treat—a meal in themselves. Roland is quick to respond, works hard to balance quality and affordability according to food market prices, and always manages to accommodate late notice changes and requests with a positive attitude. High marks also go to the wait staff, which is attentive, friendly, and always professional, even at a 7:00 a.m. breakfast buffet for 100 following an 8:00 p.m. dinner for 150 the evening before! The success of this catering business is hard-earned and well-deserved.
Tom Nemmers, Clerk of the Corporation
Woods Hole Oceanographics Institution