Personalized * Innovative * High-End

Creating magnificent cuisine in every way is one of the reasons Chef Andrelle Aubourg is the most active and sought-after caterer and event designer in New York and Dakar.  International chef with more than 30 years of experience in 5 star hotels, Michelin starred restaurants and Private Chef, she has worked for the Rich & Famous and the Business Elite.

The craftsmanship of exquisite dishes and main menus for a wide range of events is important, especially during a magnificent symphony of flavors, textures and colors.  Chef Andrelle attaches great importance to the quality of the dishes.  As Executive Chef of KALBAS KATERERS, she makes sure every bite is perfect.  Aware of both a talent and a passion for cooking from the age of 12, Andrelle is keen to learn her trade.  Her initial training gave rise to a distinguished course at the French Culinary Institute and Johnson & Wales University.

In collaboration with Chef Christian Delouvier, she perfected her skills in classic French cuisine, as a rotating Chef in various restaurants and hotels in New York.  She discovered an aptitude for working with fresh local ingredients to create distinctive regional dishes.  Chef de Cuisine Créatrice at KALBAS, she returned to her Haitian roots to mix Creole flavors with classic principles by adapting in her own words the concept "Cuisine with a history" or "Caribbean Fusion Cuisine".  She is an interior designer, event planner and activist, and is passionate about making sustainable food.  She owns a farm outside Dakar and is proud of organic farming, and it is in this city that she decided to put down her suitcases.

Chef Andrelle created her company KALBAS KATERERS 22 years ago in New York.  She is passionate about her craft and enjoys creating polished menus, artistic buffet presentations designed to impress the most discerning patrons.  Her parties and projects range from spectacular dinner parties to beautiful weddings, children's parties and private lunches.  Her client list - mostly friends who get together often - underscores her ability to unite the big and the powerful in the city.

Displaying the provenance of food is also important.  At KALBAS, the origin of the ingredients is often indicated on the back of the menus.  It's a high-end clientele that wants to know where the food they eat comes from.  Andrelle always uses local products, wherever she works in the world.  She and her team explore local markets in search of the best organic ingredients.

A great event depends on excellent professional, intuitive, friendly and smooth service.  Creating unforgettable inviting experiences every day requires a relentless commitment to finding the best talent for the team.  At KALBAS, the dedication to artistic service began with the selection of personnel.  Servers, bartenders and buffet assistants receive delicate training to ensure that events run smoothly.  The staff is so coordinated that one thinks of a choreography.  KALBAS appreciates the central role of impeccable service.  Long after, the faces, sounds and aromas will disappear but the customer will remember a real artistic affair.