We do this every year for events like Masters Week and the Ryder Cup. Our operations team manages anywhere from 7 to 15 properties simultaneously, coordinating menus, staffing, service flow, and logistics so that each house operates like its own fully functional restaurant. Depending on the size of your program, you might have a team of five or a full staff of eighteen running your event each day: chefs, sommeliers, servers, bartenders, and support crew all working in sync.
And if you know Katie (our Director of Operations and Owner), you already know what that means. Excellence isn’t optional - it’s the standard. Every detail is planned, executed, and refined until it feels effortless for the guest. The team she builds reflects that same philosophy: professionals from around the world who share her values, work ethic, and drive for perfection.
These aren’t just hospitality hires; they’re career chefs, sommeliers, and service pros who’ve cooked in Michelin-level kitchens, led international programs, and chosen to spend time during these week long events doing what they do best: creating experiences that leave an impression.
When Praxis 118 runs your culinary program, it’s more than catering. It’s precision, creativity, and hospitality at the highest level all led by a crew you’ll instantly trust, and probably never want to give back.