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. Laura@biscuitsandberries.com
Gwen Michale Neely
President and CEO Biscuits & Berries Catering
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. firstname.lastname@example.org
Chef de Cuisine
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
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. Deryk@biscuitsandberries.com