The Occasional Catering Company is proud to bring a truly bespoke culinary experience to its clients in New York City, the Hamptons, and the Hudson Valley. Founded by Kate Edmonds, an award-winning New York City and international event planner of over 25 years, OCC offers fully tailored menu planning developed with the country’s top chefs. After decades of partnering with New York’s premier caterers and culinary experts, OCC welcomes its clients into these dynamic and tenured relationships to create unforgettably delicious and entirely personalized menus.
Our company is dedicated to the memory of Michael Alge,
who inspired us to dream big.
Kate is the Founder and CEO of Kate Edmonds Corporate and Private Events, Ltd. and has been producing timeless, dreamy weddings and unique corporate and private parties since 1993. Kate is a true foodie, loves to cook for friends and family, and appreciates a well-mixed cocktail. Every event she produces receives her well-tuned attention to detail without ever losing the element of fun that make her parties so memorable.
Robb Garceau graduated from the New England Culinary Institute in 1998 and began his career cooking for Chef Jean-Georges Vongerichten at his landmark New York restaurant, Jean-Georges. His off-premise catering experience includes positions at several of the most reputable companies in New York City, namely Sonnier and Castle (where he served as Executive Chef), Great Performances, Union Square Events, Creative Edge Parties, Neuman's Kitchen, and New York Hospitality Group.
We are passionate about crafting exceptional menus matched only by our quality of service. Boasting decades of experience in catering and event design, our executives stand by curated farm-to-table fare complemented by a sophisticated and resiliant New York spirit.
PASSED HORS D'OEUVRES
CAKES AND DESSERTS
FINE WINES AND PAIRINGS
LOCAL AND IMPORTED BEER
ARTISANAL MIXERS AND GARNISHES
We strive to bring the freshest and finest of ingredients to your table with as little impact on the environment as possible. We aim to distance ourselves from the use of single-use plastics in the event and food service industry, instead relying on sustainable resources and reusable equipment that lessen our impact and ecological footprint.