top of page



Artaux Catering

Artaux Catering was inspired by my larger than life grandfather Gustave Artaux who loved the art of eating – and born out of the necessity to elevate the quality of a catered event resulting in a unique gathering experience.


With our extensive restaurant and hospitality experience, we set out to break all the rules, use the freshest ingredients with the best-suited cooking techniques. We set up a restaurant kitchen in your home where everything is finished on site, right before your guests enjoy it; done the way that it should be.


Our live action cooking stations give your event a different dimension, where your guests can have as much or as little interaction with the culinary experience as they want, so go ahead, #feedyoursenses. 


Try our unique signature experience:

the Argentine Asado - your guests will create memories of this food adventure and recall it for years to come.

Meet The Chef

My extensive experience in the culinary field spans from working with world renowned chefs like Alain Ducasse,

Jean Pierre Vigato, Jean Michel Lorraine, Roberto Santibanez

and Damon Gordon in several different cities in the United States and Europe.


My philosophy is that food is meant to be eaten, so even if the presentation is breathtaking, the underlying flavors

have to be supportive of this vision and be well balanced.


At the core of Artaux Catering’s success lies my obsessive commitment to perfection in every detail, providing

the highest level of client service through the planning phase

to the seamless execution of each event.


I’d like to help you create meaningful gatherings like the ones

that so positively shaped my life.


Tel: 646.510.4579  |  Email:


  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon



A unique outdoor experience.

Feed Your


 A sensory experience.

The Gathering

A festive experience.

Artaux Catering

A Sample Hors D’oeuvres Menu

Peruvian style ceviche, plantain chip

Grilled short rib and vegetable brochettes with chimichurri emulsion

Harissa marinated lamb skewers, lime infused hummus

Brandy poached figs stuffed with foie gras with balsamic reduction

Smoked duck rillettes on crisp baguette with fleur de sel

Asparagus tips with 24 month aged prosciutto and white truffle aioli


Artaux Mixes Elegant with Homey.

...I loved the meatloaf entree, slices from a terrine made from beef,

veal and pork with a center slice of pork belly, all wrapped in bacon.

The New York Times

At Your Service

Tel: 646.510.4579  |  Email:


Tell me a little about your event so I can begin the creation process

Success! Message received.

Chilean sea bass
Mango ceviche
Seafood salad
Lamb matambre
Hudson Valley duck salad
Tuna crudo
bottom of page