Chef/Owner Robert Spinelli found his passion for cooking after deciding against pursuing his PhD and instead enrolling in culinary school. He was the first to graduate from the Art Institute of Nashville's culinary program and has gone on to work in some of the best kitchens in the city including Tayst, The Mad Platter & Miel and was honored to apprentice at the famed Charlie Trotter's in Chicago.
Co-owner Elizabeth Spinelli moved to Nashville to pursue a career in the music industry. Through her experience she gained a love for working in the hospitality industry, especially special events. Elizabeth's event planning experience ranges from a few year stint at the legendary Bluebird Cafe to non-profit events. Elizabeth has also been managing small local businesses for the past 10 years.
The combination of Robert's culinary training and Elizabeth's background formed the perfect marriage for perl Catering.
At perl Catering, we are focused on delivering high quality catering services that feature foods that are locally grown, pesticide and hormone free, and meet our high standards of quality. Everything that comes out of our kitchen is made from scratch and will be prepared as close to the time of your event as possible if we cannot cook on site.
We try to avoid using disposables and are happy to return when your event is over to clean up our catering trays and bring them back to our facility where will we wash them for reuse. If you choose to avoid renting china and glassware, we can offer you compostable & biodegradable products.
After your event you will not have to worry about the waste. We can arrange to have all recyclable or compostable waste removed from the site of your event. Our employees take pride in recycling, donating to food banks and worthy causes, and choosing trade free, eco-friendly goods when ever possible. perl Catering chooses to partner with like-minded companies who strive to keep sustainability a part of their mission.