As foodies committed to perfecting your customized, elevated fine dining experience, we could talk about fabulous food and drink forever. But the secret sauce behind each unforgettable bite and our flawless service is, of course, our team. Though we’ve already introduced you to our incredible Owner & Founder, Emma Roberts, our fantastic Executive Chef, Ethan Paige, and our masterful Beverage Director, Stuart Stein, today, we’re beginning a blog series introducing you to the rest of the dedicated team members we are so fortunate to have working behind the scenes at Capers Catering and Olive & Twist Mobile Bar every day, creating the food experience of your dreams.
If you haven’t yet had the privilege of meeting Capers Catering’s General Manager Chuck Ray in person, you’re in for a treat. As Capers’ longest-running employee, Chuck has been with us through it all. We invite you to read our Q&A with him below, and discover why he is integral to our process, and beloved by clients, event partners, and Capers team members alike.
When did you start working at Capers Catering, and what drew you to it?
I started with Capers as a bartender in the fall of 1998, working seasonally at first before eventually becoming full-time. I had graduated from Northeastern University with a degree in Exercise Science, and though I liked the field, my heart was never in it. After a few years, I left the industry to explore other things, including living in the Caribbean briefly. I realized my heart had actually always been in hospitality, so I bartended, waited tables, served as assistant manager at a popular beerpub chain, worked as a baker for a restaurant group, freelanced as a server and bartender for various caterers, and then, when I discovered Capers, I realized it was exactly where I needed to be. Capers had a different, kinder, more respectful way of treating their staff, and I knew I wanted to stay here from moment one.
How has your role at Capers changed over the years?
One year after I began bartending with Capers, Emma asked me to work as an Event Specialist, which involved detailing events and helping make the event magic happen. Eventually, Emma trusted me enough to start taking the lead on events—managing everything from writing event menus to site visits with clients, detailing and attending events, and maintaining client relationships. Over the years, I took on more and more responsibilities, and ultimately became General Manager, overseeing all operations.
What is your favorite aspect of what you do at Capers today?
Working with the team! I love experiencing all departments at Capers and Olive & Twist Mobile Bar working together to ensure client happiness and a flawless event. There’s no better feeling for all of us as a team than when we achieve those goals. We are here to exceed client expectations, and because we all collaborate and support each other and any event partners with that goal in mind, we create the best possible guest experience, event after event. And it’s always exciting to watch an idea in its infancy blossom into an over-the-top event. We are truly fortunate to work with some of the best event planners in the business.
What do you love most about Capers Catering today?
Again, it’s our team! I’m so proud to say, this is the best, strongest group Capers has ever had. Across the board, the trust, collaborative spirit, respect, true friendship, and the way team members have each other’s backs—it’s honestly such a joy to be a part of.
Do you have any favorite Capers menu items?
This is always a hard question, because everything is great! But here are a handful I think everyone should try…
Hors d’Oeuvre: Tuna Poke
Salad: Our chef’s new Gala Salad: Little Gem & Lolla Rosa, Cured Olive Crumbs, Citrus Supremes, Shaved Fennel, Shaved Radishes, Sumac-Lemon Vinaigrette, Fresh Herbs
Small Plate: Tuna Volcanos
Station: Build-Your-Own Phuket Noodle Station
Buffet: Pretzel-Crusted Salmon with Orange Cream Sauce
Brunch: Any frittata
Cocktails: Our cocktail menu is so fantastic—I don’t think I could choose. But as a mojito fan myself, I love when clients request a signature cocktail that is their personal twist on the classic—like a Blueberry Mojito, featuring rum infused with mashed blueberries, and a mint-basil simple syrup; or a Pineapple Mojito built from rum infused with fresh pineapple and a mint simple syrup.
At a Capers event, someone will find you…
…Everywhere. I make sure to greet the clients and event planners when we first arrive to ask how they are and if they need anything.
I stay in communication with the planners throughout the event, to be sure we’re in sync and supporting them. Then I generally jump in wherever necessary to help our team set up. During cocktail time, I’m checking in with our kitchen team and the clients.
Then it’s back to supporting Team Capers—whether helping pre-set salads, working the plating line, or helping bus tables, I assess the situation and pitch in wherever is needed.
Do you have any most memorable event moments for Capers Catering?
We have been privileged to be a part of or witness so many pinnacle moments for so many clients over the years…I couldn’t possibly choose. And yet, I will say that rising to the challenge of pulling together large-scale, complex events at the last minute tends to be unforgettable. Like the 500-person island event we were asked to cater just three weeks ahead of time. Arranging a barge to transport rentals, a generator, and the Capers truck to the island was just a small piece of the logistical puzzle. Or the Vogue-worthy 225-person wedding we were asked to cater over 100 miles away, barely two weeks in advance. Ideally, we begin planning with clients many months in advance, but we always do whatever we can for clients and event planner partners, and our team is endlessly resourceful. I’m so proud to say both of these events were beautiful successes.
At any event—especially those with logistically challenging locations—there are so many hurdles our team is mapping out ahead of time and clearing (often repeatedly) behind the scenes, and a big part of our job is to make all of that invisible for clients and guests. So some of our most memorable moments will always be the little ones that partygoers will never see, of our team connecting all the tiny dots behind the scenes, to ensure that what remains memorable to each guest is the magic of experiencing the celebration.
Capers' vintage VW Westfalia, Penny Lane, the star vehicle of Olive & Twist Mobile Bar, is known to travel wherever guests desire. Do you have any most memorable moments featuring Olive & Twist? We always love when clients choose to incorporate Olive & Twist into their event. It’s so much fun, Penny always looks beautiful—because our team maintains her impeccably—and no matter the setting, guests just love her, and the overall mobile bar experience. One particularly gorgeous moment that comes to mind—we catered an exquisitely produced wedding in Lovell, Maine on Kezar Lake, with Olive & Twist overlooking the water. I think that was one of the most stunning locations and backgrounds for Penny at one of the most elegant, elevated weddings.
When you’re not working, what do you most enjoy doing?
Recharging time in the summers means heading to Ogunquit, Maine, Provincetown, or Saugatuck, Michigan. During the off season, I’ve recently loved traveling to Puerto Vallarta, which is a magical, fun place to visit. And ideal down time on the weekend is recharging by any combination of getting to the gym, gardening, cooking, reading, cross-stitching, and just generally spending time with my husband, dog, and two cats.
What excites you about Capers’ future?
All roads lead back to Capers’ stellar team—with a group this collaborative, supportive, and passionate about what they do, I think Capers is unstoppable and I’m excited to see what the future holds.
We hope you’ve enjoyed getting to know our wonderful General Manager, Chuck Ray. He’s ready to help make your next event unforgettable. Contact us anytime to get the conversation started.
Don't miss a delicious moment with us—scroll down to follow us on social media and sign up for our newsletter.