"Pride and passion, the key ingredients to how we run Gatsby's, are also the key ingredients found in our kitchen…."
Our chef, Levter prepares every dish with pride and passion. He has cooked with some of the finest chefs in Italy, and has been with us for over 17 years. Having learned many of his culinary skills abroad, he still refuses to conform to the American technique found in most NJ banquet halls of substituting canned, frozen, and/or pre-made foods. For instance, Chef Levter has great pride and passion in preferring to mill his own tomatoes, something unheard of in the banquet business.
In a business where chef's are revolving doors, in one year and out the next, how can a client be sure that when an event is booked sometimes two years in advance, that the food will up to par the night of the event? Most catering facilities will have gone through two or three chefs during that time frame; a disappointment we have heard from many regarding their experiences elsewhere. It couldn't be more different at Gatsby's.
Chef Levter's reputation for excellence has spread over time, almost two decades, day in and day out. His sauces and stocks are true reductions, some of which sit in cauldrons reducing for hours on end before they are perfected and served on your plate. Expensive and time consuming? Absolutely.