Stewart’s Catering philosophy is classic in its goal…Great product, well prepared and beautifully served. This may include private dinners, rehearsal dinners as well as wedding receptions, fine dining, special events and barbeques. When planning these events, the customer’s ideas and concerns are paramount to the company. Add to that mix our ability and unlimited imagination and a great event is born.
Every customer is important to our company and the close relationships that are formed will help make up the backbone of Stewart’s Catering.
Doug Stewart has been a lifelong resident of Talbot County, with his education beginning as a graduate of Easton High School as well as Chesapeake College’s Culinary School.
Doug has been in the food service industry for eighteen years, beginning his career at Latitude 38 Bistro in Oxford, Maryland while still in high school. After completing his degree from Chesapeake College, he was promoted to Sous Chef at Latitude 38 Bistro. Additionally, he was a Sous Chef at the Old Inn at Easton working under Chef Andrew Evans and then at Mitchum’s Steakhouse in Trappe, Maryland.
In 2009, Doug returned to Latitude 38 Bistro as Executive Chef of restaurant, catering and events. In 2013, he joined Mitchum’s Steakhouse and Pizzaco as Executive Chef and General Manager. In 2014, Doug assumed the position of executive chef and partner of The River House at the Easton Club.
Our account and planning coordinators Mrs. Laura Poole of Kent Island and Blair Blizzard of Easton Maryland, bring to the team a combined catering and event planning experience of over 35 years.
Our staff is responsible for making your celebration a successful and memorable experience. They will help you choose the right mix of vendors to meet your needs and will coordinate all areas of your celebration be it a large or small wedding, rehearsal or private dinners or a BBQ, working closely with florist, tent and rental companies to help create your event.