We believe that your event is only as good as the dishes on the table. From plated corporate lunches to the reception of your dreams, every meal we prepare is made with the same level of attention to detail. Crafted, cooked and seasoned to perfection, each dish is hand-prepared by one of our experienced chefs.
Catering Cajun was founded by Wayne Stabiler, a seasoned veteran of the catering industry. Now with more than 40 years of experience, Wayne continues to operate on the same foundational belief that sets every Catering Cajun event apart - serving up artisan Southern cuisine and planning events to perfection.
With full-service, comprehensive catering packages, catering is the first thing you can cross off your to-do list. With world-class chefs and event planners, every detail of your event is executed to perfection. Our flexible catering options allow us to tailor your plan to fit your needs and make sure that your event is one to remember.
Our experienced team is equipped with a state-of-the-art fleet, allowing us to deliver on quantity while enabling the quality of our dishes to shine. From appetizers and hors d'oeuvre to entrees and desserts, the quality of our food is what sets Catering Cajun apart from the rest.
Known for his distinct Cajun cuisine, Fritz has brought his menu across the country. From crawfish in Manhattan to jambalaya on the Vegas strip, his Cajun experiences have seen every type of venue and fed up to as many as 35,000 guests. In addition to creating fine catered experiences, Fritz has worked in food service logistics and catering since 2004, allowing him to serve disaster relief efforts across the South. Music festivals, college graduations, super bowl galas, you name it! Fritz and his team are waiting to spice up your next event.
Director of Operations—Executive Chef
Wayne Stabiler Companies
Chef Dondi McNulty, alumnus of Delgado and corporate chef to Wayne Stabiler’s restaurant and catering companies, will always remain true to his culinary mission of, “simply doing it through the food.” Chef McNulty has gained expertise and validity in his field through apprenticing at the Ritz Hotel in Paris, France as well as his past career experiences throughout Florida, as Executive Chef to various restaurants and hotels such as: National Hotel in Miami, Cheeca Lodge in Islamorada, and the prestigious Four Seasons in Palm Beach.
Chef McNulty has gained national experience throughout the country in cities such as Los Angeles, Atlantic City, Atlanta and those here in local Louisiana. At home, he worked as Chef de Cuisine at the Sazerac Restaurant in New Orleans Fairmont Hotel and as Executive Chef of the Country Club of Louisiana. While gaining career experience, Chef McNulty has also been a rewarded recipient of various awards and accolades including: the Golden Spoon Award, a Zagat Award, and a “Top Ten Restaurants in South Florida,” rating.
In addition to receiving awards among his peers, he has had the privilege and opportunity to prepare meals for presidents and vice presidents, foreign diplomats, international royalty, but most importantly those dining here this evening.
Chef James King graduated from Ecole de Cuisine Francaise in East Sussex, England under the instruction of Sabine de Mirbeck Brassart, whose mother-in-law, Madame Brassart ran Le Cordon Bleu in Paris.
After a 2 year internship a Chateau Mercues in Cahors, France, he spent time working in London and then New York before returning to his home in New Orleans. Upon returning home, he took positions at Commander's Palace alongside Emeril Lagasse and later at Bayona with Susan Spicer. In 1993, he was hired as the Executive Chef at King Creole, also worked at Mason Dupuy and at The Flaming Torch French Cuisine in New Orleans.
The influences of his unique journey as a professional chef can be seen in the spectacular dishes he creates, but his hometown love of authentic Cajun food makes him the perfect fit for the Catering Cajun team.
Through our experience catering events across the country, we’ve learned a thing or two about what it takes to get the job done right. Our fully-stocked fleet is loaded with everything we need to make sure your event, and the food we prepare, is perfect. With more than 50, top of the line vehicles, trailers stations and equipment, we pair a thorough understand of your event with the fleet it will take to get the job done.