CLIENT SPOTLIGHT: Kladder Catering

We sat down with our incredible friend/client Jake to learn more about his catering company. He and his wife launched their company after the restaurant he was working for closed during the pandemic in 2020. He creates the most incredible food you’ll ever taste, and they both are the most amazing people to be around. You’ll want to hire them for your next party. Read below to see how they got started and how to get them on board for your next gathering.

1) What’s your culinary background? 

I began cooking my junior year of high school and something just kind of clicked.  I loved working in a kitchen and transforming ingredients into something that people could enjoy.  After moving to Nashville in 2012, I managed the kitchen for a sushi restaurant before becoming the kitchen manager for a caterer in Franklin.  This introduced me to the world of catering and I loved that it was a much more intimate experience being able to work and connect directly with guests.

2) What made you decide to venture on your own and open Kladder catering?

After a few years working for the catering company in Franklin, I started to dream about creating my own company.  Like for so many others, 2020 created unexpected challenges and opportunities.  The company closing its doors at the end of 2020 gave me the push I needed to take the leap and create Kladder Catering.

3) What sets Kladder Catering apart?

We are a small family operation of just myself and my wife, so we are able to provide a very personal experience.  Clients who reach out to us will interact directly with the 2 of us to create a menu and bring their vision for their event to life.  We focus on private, in-home events and take care of all things food so our clients can enjoy time with their loved ones and guests. 

4) Do you have a certain food you’d say is your “specialty” or if not, what’s your favorite thing to cook?

I wouldn’t say I have a specialty; working at a catering company for 5 years, I was exposed to countless cuisines and service styles.  I pride myself on being able to execute a wide variety of parties, from backyard smash burgers and fries, to heavy hors d’oeuvres, to plated & coursed meals.  Some recent favorites have been beef bourguignon, crème brûlée, and carnitas tacos.

5) Anything on the horizon for your company that you’d like to share?

The warmer weather has inspired us to purchase a portable pizza oven, which has been fun to play with.  I’m excited to be able to offer fresh made pizzas to our clients!

6) How do clients book your services and how far in advance do they need to reach out?

To book with us, clients reach out to with some detail of their event [e.g., number of guests, date/time, type of service (buffet/family style/plated), dietary restrictions or allergies, etc.] and we work together to plan a customized menu.  Ideally, we’d have at least 2 weeks to work out all the details, but we’ve made magic happen with less time!