About Abigail Kirsch
Our story began in the mid-1960s with our visionary founder Abigail Kirsch turning her love of food into a cooking school in the basement of her home. After attending the Culinary Institute of America and furthering her studies in France—one of the world’s capitals of gastronomy—she launched her namesake catering business in the mid-’70s with her husband Bob. Joined by their son Jim a few years later, this family enterprise began evolving from off-premises catering in the Greater Metropolitan area into operating exclusive event venues throughout Westchester, NYC, and Connecticut. Rounding out the ownership team, Chef Alison Awerbuch became a partner in the 1990s.
Throughout the years, Abigail Kirsch built a strong foundation by striving for the highest levels of excellence throughout every aspect of the business for both our customers and our teams. In 2016, the Kirsch family brought in Elior North America to collaborate in reaching our goals of unparalleled food artistry, exquisite execution, and world-class service. Today, our dedicated team of creative culinary professionals is led by Vice President of Operations, Kevin Kelly, as we forge ahead with exciting new opportunities.
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