About Violet Custom Catering
We Create Memories. Not Just Events.
Need something more than just outstanding cuisine? We also offer complete planning services. Planning an event is sometimes an overwhelming process.
Let our team help so you can ENJOY your time leading up to your event. Services we provide:
- Venue research
- Menu planning and scheduling of tasting
- Coordination with other vendors (rentals, photographers, florist, cake/dessert, entertainment)
- On site day of set up, management of event & breakdown
So whether you are planning a dream wedding or a rehearsal dinner, a large family reunion, or casual get together with friends, we can help! Please contact us so you can see how our team can assist you.
Our Core Values
- Making customer satisfaction the cornerstone of our service.
- Maintaining integrity in everything we do.
- Ensuring quality of food freshness, preparation, style, and delivery.
- Encouraging innovation, creativity, and originality.
Executive Chef Kevin Violet
Executive Chef of Ryan’s Ten Pin Eatery
Yarmouth Port resident Kevin Violet studied culinary arts at Cape Cod Regional Technical High School in Harwich and Plymouth South Technical School before attending the Culinary Institute of America in New York. After graduation, he worked at casual to upscale places on the Mid and Lower Cape, including Clancy’s in Dennis Port, Chatham Bars Inn and Snow House in Harwich Port. A year ago, he took on the role of executive chef at Ryan’s Ten Pin Eatery, where he developed a menu that features upscale pub food like French onion soup au gratin and tuna poke bowl with avocado as well as burgers, pizza and flatbreads. The Plymouth native also has extensive catering experience with corporate parties and weddings from Bourne to Provincetown, including Chatham Bars Inn, Truro Vineyards, Pelham House Resort and the Pilgrim Monument. The Yarmouth Port resident says it’s rare for a chef to have experience of running both high-volume restaurants and managing a catering business. Violet is an avid cyclist and has participated in several charity events, including the Pan-Mass Challenge and The Last Gasp.
Chef Patrick Roberge
With nearly 12 years of experience in the restaurant industry, Dennis resident Patrick Roberge honed his culinary skills at local restaurants across Cape Cod, including Chapin’s off Route 6A, a place where he spent most of his career. Over a 10-year span, he worked side by side with current Ten Pin chef Kevin Violet, and in 2018, moved over to Ten Pin Eatery as Co-Founder and Sous Chef. Roberge, a 2008 graduate of Cape Cod Regional Technical School, says cooking with his grandmother and watching celebrity chef TV shows sparked his interest in culinary arts. In addition to his restaurant duties, Roberge also works with Chef Violet on catering events of any size—from birthday parties to weddings. He says his favorite dishes to make (and eat!) are sautéed dishes, such as chicken, broccoli and penne to seared fish like Mahi Mahi. So, what is the best part of the job? “Making dishes people love to eat and coming up with creative dishes in a field that is always evolving,” says Roberge. In his down time, Roberge enjoys spending time at the beach and hiking trails around the Cape.