Brunch Caterers in Springfield, MA

I am Susan Levy , chef owner of David James catering. I am a retired veteran, and a graduate from the Culinary Institute of America. I pride my self on high end quality service. We serve delicious food, attention to details ,No event to small or too big. We also just got a liquor truck to rent out for all your special event!

PLEASE READ: WE ARE CHARGED FOR ALL INQUIRIES—SERIOUS INQUIRIES ONLY! Food is everything. It’s connection, it’s love, it’s the unspoken language that brings people together. We’ve spent our lives in kitchens, from Peru to Japan, obsessed with the craft, the flavors, the magic that happens when the right ingredients meet the right hands. Cooking isn’t just what we do—it’s who we are. When you bring us in, you’re not just getting a meal—you’re getting an experience. We match you with a chef who lives and breathes the cuisine you crave. They arrive with the freshest ingredients, ready to cook everything on-site, turning your space into a private restaurant where every bite is made just for you. Flora and Fauna is more than a private chef service—it’s a movement. We bring world-class dining straight to you, delivering an unforgettable experience with the kind of passion and dedication that turns a meal into a memory. This isn’t just food. This is everything.

I'd like to make clear that I have a minimum charge of $800 for my events, which encompass four full days of work, even for two people. Bring my 25 years of experience in fine dining and James Beard award winning restaurants into your home. Experience customized, multi-course menus that will delight and impress your guests. My focus is on sourcing the best ingredients from Vermont farms, foragers, and artisan cheese makers. My specialty is fresh pasta, with over two hundred traditional shapes in my repertoire. Allow me to turn your next event into an unforgettable moment. Please note that my events require a minimum of a week of advance notice so that I can do a thoughtful one-on-one consultation and menu planning, coordinate with farms, purchase ingredients at those farms, and then begin preparing food two days in advance of your event. I'm afraid that I cannot do last minute bookings, and provide the level of experience you deserve.