Chef Kyle Julius, owner of Chef at Large Catering, has always been passionate about the connection between nature and food. “I’ve always been an outdoorsman, foraging for mushrooms and wild onions,” he says. Growing up in a hunting family, he learned the value of respecting food and utilizing everything. This respect is reflected in his work, where seasonality plays a key role in menu planning.

Julius’ commitment to local, seasonal ingredients aligns with the growing movement of farm commerce. He praises local farms like Vitruvian Farms for offering fresh, local products. “They’re trying to bring everything to the area, from fresh produce to canned goods,” he notes. This initiative helps caterers like him access high-quality ingredients, while also supporting local farmers.

Chef at Large Catering specializes in off-site and farm-to-table catering. “I focus on cooking in the field, so clients enjoy the freshest meals,” Julius says.