About the Chef, Jodi Carr

Chef Jodi Carr started cooking professionally after receiving a B.A. in Politics from St. Joseph’s University and finishing her coursework towards a M.A. in Political Science from Temple University in Philadelphia. At this juncture, she began her culinary career by taking courses at Le Cordon Bleu and rigorously reading and practicing the culinary arts.

After completing her formal training, she worked for such notable Washington/Baltimore metro area restaurants as the Oregon Grill, Morton’s, Don Shula’s, and the Ritz-Carlton. In 2003 she decided to leave her position as sous chef at the Ritz-Carlton to open her own catering company. After realizing the restrictions restaurants place on their guests’ dining selections, she developed the idea of a catering company that not only provided a traditional set menu for her clients, but also offered the option of having a menu created that would make their event truly unique. In order to achieve this goal, she spent untold hours mastering different cuisines and learning culinary secrets from around the world.

Chef Carr has over 15 years of experience in the restaurant and catering industries. She attributes her success to her training, education, extensive experience, attention to detail, and her unwavering commitment to her clients’ needs and wishes.