East Coast Catering’s owner, Corianne White, graduated from Johnson and Wales University in 1990 with a bachelor’s degree in Hospitality Management. She then decided to take a year off to travel overseas in search of unique and exciting culture and cuisine. She took cooking courses in both Bali and Thailand, and eventually landed in Guam. It was in Guam that she started her first business, a bakery wholesale and catering operation. When a typhoon in 1997 destroyed the building that the kitchen was housed in, White decided to return to the U.S.
East Coast Catering was opened in 1999. What began as a small corporate caterer soon grew into a full-service operation. In addition to catering weddings and social events, the company also operated two cafés. East Coast Catering won awards for culinary excellence for items such as sweet and spicy shrimp, New England Clam Chowder, and both beef and blackened pork tacos.
Owner Cori White feels that the success of her company comes from her strong standards of “affordable elegance”. Coming from a family of eleven children, she enjoys cooking for large groups of people. She strives to be generous and offer her clients a value. Her sister, a professional baker for over 30 years, has become a part of the East Coast Catering team. The company recently catered a conference for 1,000 people, where her fresh scones, breads, pastries, gluten free, and vegan items were a big hit.
Whether it be a boat, yacht club, vineyard, gallery, private home, church, or wedding venue, East Coast Catering has the creativity and resources to successfully handle your next event. Their hand made hors d’oeuvres and eclectic continental cuisine continuously satisfy guests. Allow us to use these resources to individualize your menu and design your next event.