Where Taste Is Everything

Learn More About Our Corporate Catering & In-Flight Catering Company

Introducing Owner Molly Sprong:

Molly Sprong’s passion for the culinary arts began at an early age while growing up in Naples, Italy. Enjoying every part of the process, from harvest to presentation, she decided to pursue a path in the trade.
While in college, Molly worked in many 5 star kitchens throughout Atlanta. After graduating from the University of Georgia, she continued her career in the restaurant field for many years.
When it was time for a change, she branched out and became a commercial flight attendant, working for airlines such as American Trans Air and Capital/Mainland. Working in this field for a few years, Molly was offered at position at the Seagram’s corporation to be their head flight attendant. There was always belief that fine food could not be served on an aircraft. Molly found the reason was more that vendors supplying corporate aircraft had set the bar fairly low. This led to her preparing her own meals for her passengers. Working in such a confined space, keeping things refrigerated, and just storage in general – it was a challenge at first. When she was not flying, as well as the word getting out about her techniques in the sky, Molly started fulfilling catering orders at home for fellow flight attendants. This was the beginning of Executive Cuisine.
In 1995, a growing client list enabled Molly to leave Seagram’s and operate Executive Cuisine full time. As orders increased for in-flight catering as well as event catering, more staff was hired. Molly has grown Executive Cuisine into a great success over the years. This has enabled her to return to her flight attendant roots. Being part of that community again has allowed Executive Cuisine to evolve with the industries latest demands.

Chef Chris Fay:

Born and raised in the Hudson Valley Berkshires in New York, Chris Fay has been with Executive Cuisine since 2008. Chef Fay’s career began as a sous chef in the prestigious Aubergene formerly L’Hostellerie Bressane in Columbia County, NY.  Featured in Food and Wine Magazine.  He then went on to work with Aramark. His expertise stems from his experience in all avenues of the culinary world. When not perfecting his specialty inflight aircraft delicacies you can find him leading our team at our catered events throughout the area. 

Beth Blackketter:

With over 20 years in the catering industry Beth Blackketter has been Catering Director at Executive Cuisine 
since 2004. Having worked in the field throughout the US as well as in Canada and the Netherlands,
 Beth’s experience has enabled Executive Cuisine to produce, and provide for a number and range of corporate and  special events, helping to establish our place in event catering. Whether it’s the most intimate of dinner parties or a spectacular outdoor celebration for 800, no two parties are alike as Beth strives to create the most memorable of affairs.

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Greg Bonsignore:

A veteran here at Executive Cuisine, Greg has been with us for over 20 years.

Greg started his career as the director of catering at the Ramada Inn in Danbury Connecticut, he was also the former chef at Max and Mary’s restaurant in New Preston and spent many years at Bountiful Board Caterers in Bethel Connecticut. You may recognize him from the many parties he has catered in our area throughout his years with us. 

Experience Our Chef's Work Today!

Our chefs enjoy serving quality foods that will delight your senses. Not only do we focus on great taste, but also mouthwatering aromas and stunning presentation that make these meals unforgettable. We also focus on customization to suit the needs of everyone we serve without sacrificing delicious tastes and textures. Experience the work of our chefs for yourself and call us next time you need corporateevent, or in-flight catering. You can also visit our location for carry-out options that can be enjoyed at home. 


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