About Abigail Kirsch
“Everything is strategy and timing.”
—Abigail Kirsch
We specialize in the art of gathering and the craft of connecting. By focusing our energies on every aspect of the guest experience, we continue to raise the bar for what hospitality can be.
Our heritage spans home cooking, Le Cordon Bleu, and setting a new standard of catering excellence. We were born in the mid-1960s, when our visionary founder Abigail Kirsch turned her love of food into a cooking school in the basement of her home. After furthering her own education at the Culinary Institute of America in New York and Le Cordon Bleu in Paris, she launched her namesake catering company.
Abigail was among the first women in the country to venture into what was then a male-dominated industry, and from the outset, she focused on engaging not only with clients but also the community and culinary culture. Leading the rise of haute cuisine catering, her company soon became a flourishing family business, encompassing hundreds of associates, a broad range of storied venues, and relationships that endure to this day.
With a team that remains rich in female leaders, our passion for the unparalleled continues. Today our artistic approach to food is connecting with new generations and audiences, with the same exquisitely customized execution and reverence for place that has set us apart for more than 40 years.
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