Deryk began his career at the age of 14 working in a small Italian restaurant washing dishes and doing food preparation. He quickly moved his way up to a line cook and fell in love. He worked at many of Denver’s finest restaurants including Kevin Taylor's at the Opera House. In 2004 Deryk started at the Adam's Mark hotel as the saucier and banquet supervisor, from there he was promoted to roundsman and eventually to chef de cuisine of the Italian fine dining restaurant, Bravo. In 2007 Deryk moved on from Bravo to open the restaurant Theorie as the executive chef. In February of 2008, Deryk was offered a job as the executive chef at Nine75 North, an offer he couldn’t refuse. In August of 2008 Deryk came to Biscuits and Berries as our executive chef and has been here ever since. Deryk believes in using locally-grown ingredients and supporting local artisans as well as cooking everything from scratch and letting the seasons dictate his menus.
Andrew Radebaugh is a Colorado native from a small mountain town near Steamboat Springs. Other than the good ol’ mountain fun of snowboarding, skiing, mountain biking, hiking and camping, he loves to cook. Andrew started in the food industry at the age of only 14 and has never thought twice about this being his most fulfilling passion. After working in many restaurants in his home town of Oak Creek, Andrew moved to Denver to try his luck at culinary school by attending Johnson and Wales. After one year at the university, he cut his schooling short to begin working in restaurants including Nine75 North, Mexico Cantina and Namiko’s Sushi Bar. “There is no rush like working a sauté line of a packed restaurant,” Andrew said. He is most comfortable in busy restaurant kitchens. This is Andrew's 7th year and couldn't me any more happy than to create amazing food everyday!Andrew@biscuitsandberries.com
What is your favorite color scheme at an event? Turquoise and orange.
What is your favorite food item at Biscuits and Berries? Red Velvet Cheesecake with Citrus Caramel
What are you the most thankful for in your life? Family, with a couple of exclamation points!!
Laura Hylton has been working with Biscuits and Berries for more than twelve years. Her passion and dedication to this company and her clients is second to none. She takes pride in her creativity, detail-oriented approach and ability to provide her clients with the most memorable event possible. Laura loves spending her free time with her husband and daughter.
What is your favorite color scheme at an event? Eggplant, teal, and copper.
What is your favorite food item at Biscuits and Berries? Melt in you mouth Lamb Vin cotto, a Colorado Lamb Meatball cooked in on top a tantalizing truffled ricotta and caramelized onions. Yummm!
What are you the most thankful for in your life? Being loved and loving others. “Inhale Love…Exhale Gratitude…”
Elizabeth is a true artist; she can do everything from drawing, painting and working with clay to forming the most amazing food presentations. She holds a unique passion for making any event theme come to life-- and she does it well! Elizabeth joined Biscuits and Berries more than 7 years ago as a Captain of Events. When she came to us, she brought style, charisma and hard work, which lead her to the Event Designer position she holds today. She continues to push through the threshold consistently in concept, design and originality.
What is your favorite color scheme at an event? My favorite color scheme at an event would have to be peaches and pastel pinks with ivory as a base color. I think it brings a soft elegance to any event and can be used to purpose multiple events such as weddings, baby showers, retirement parties, etc.
What is your favorite food item at Biscuits and Berries? Basil Spiced Chicken Breast. It comes with a prosciutto cream sauce and when that is served on top of our creamy asiago risotto, you have one of the best flavor combinations ever.
What are you the most thankful for in your life? I’m thankful for where I am at in my life. I have a great job with coworkers that are more like family than friends. I am also thankful for having the opportunity to rise in a company where there are a lot of voices to be heard.
Dana joined Biscuits & Berries in 2009 as part of our award-winning service staff. In 2010, Dana joined the sales team, assisting with corporate events and most recently she has taken on an even greater role in our social event designer team. Dana’s smile and personality keep our customers and our employees coming back, day after day.
What is your favorite color scheme at an event? Black and Gold
What is your favorite food item at Biscuits and Berries? Mac ‘N Cheese!
What are you the most thankful for in your life? My supportive and loving family and my sweet fiancé!
Lauren received her degree in Hospitality from MSU Denver. Over several years, she’s worked multiple positions here at Biscuits and Berries including service staff, bartender, office assistant and now, Event Designer. Her favorite events are weddings, as she is passionate about making a Bride and Groom’s day perfect and unforgettable.
What is your favorite color scheme at an event? I love charcoal and plum together with some black accents.
What is your favorite food item at Biscuits and Berries? Hands down, slow-braised angus short ribs.
What are you the most thankful for in your life? I am most thankful for my family and the amazing people I get to work with everyday.
I am an event designer from Minnesota and I love create beautiful events. I am new to the Biscuits and Berries Catering team, but have been working in events for the last 5 years. When I’m not in the office you can find my husband and I either on the golf course or on the slopes skiing. I’m a hard worker with a positive mind set and I love being around people.
What is your favorite color scheme at an event? My favorite color scheme at an event is a similar scheme to a peacock feather. The purples, green and metallic colors are a beautiful combination.
What is your favorite food item at Biscuits and Berries? Tenderloin gaufrettes…TO DIE FOR!!!
What are you the most thankful for in your life? My family. The support of my daughter and my husband makes a difference in my life every day.
Ashleigh Groe has been a dedicated Biscuits and Berries employee since 2008. She has been in the food and hospitality industry since 2002 and strives every day to improve and to learn all aspects of the catering world. She is currently attending Metropolitan State University with an ambition to finish her Bachelor’s Degree in Communication Design. She is very dedicated to her home sports teams, especially the Denver Broncos. Outside of sports and work, she loves spending time with her young daughter, husband and seven-year-old Boxer, Tyson. With school, family and Biscuits and Berries, Ashleigh lives in a busy world but strives all day every day to improve herself to make her customers at Biscuits and Berries the happiest they can be with each event.
Gwen has devoted her passion, experience and vision to the hospitality industry for more than three decades, beginning her restaurant management experience in Evergreen, Colorado in 1978. Wanting to broaden her management experience, she moved to Denver in 1982 and continued her hospitality management career under the personal tutelage of Mr. Robert C. Gaiser and the Gaiser Corporation, a billion-dollar management company owning multiple high-end hotels, country clubs and golf courses between Arizona and Colorado. From a grassroots beginning and a total investment of only $7,000, Gwen began her own venture opening Biscuits & Berries Catering in 1992. Ms. Neely's focus on providing outstanding customer service led to the beginning of Biscuits & Berries’ many accolades, having been awarded Emerging Small Business of the Year after just five years. Learning from a very young age to stretch every dollar (and quarter!), she set forth to build a company with these same principles. Offering our clients the best product and service for their dollars has made Biscuits & Berries Catering the #1 recommended wedding caterer in Colorado.