Webster, executive chef of catering for Happy Day, creates the menu for catering events of 10 to 2,000 people.
“We are a one-stop shop,” Webster said. “We have a complete rental operation including linens and sound equipment needed to bring that wow factor to your event without dealing with multiple vendors.”
Webster also produces new menu items for customers to choose from, including the Jamican rubbed pork tenderloin with sweet potato hash and caramelized pork au jus.
He trained with Master Chef Gerad Moser for three years in the Riviera Hotel & Casino in Las Vegas. Webster went on to run nine restaurants on the Las Vegas strip, including Kristofer’s Steakhouse.
During his time on the Las Vegas strip, Webster would often prepare food for six to 10 events a day with attendance ranging from 600 to 5,000 people. Aptly, he names events as his specialty.