Alan has been coordinating events throughout Colorado since 1996. He has always been admired not only for his event design skills but also for his ability to take care of his clients and their needs. His enthusiasm, excellent customer service and ability to create the perfect event have made him a valuable asset to his clients. Alan truly loves what he does and is committed to creating a unique and personal experience. Alan and his team will listen to your needs and offer you a wide range of options. Enjoy easy, stress-free event planning and flawless execution, and be a guest at your next event!
Ben has worked in the foodservice industry for 20 years. While enrolled at Colorado State University he started as a dishwasher at a popular Italian restaurant and quickly worked his way through all the kitchen stations. After graduating from CSU with a degree in English Literature Ben moved to Steamboat Springs, working nights on the line of a local restaurant and enjoying the mountain lifestyle by day. It was the position in Steamboat that gave Ben his first taste of the creative outlet that cooking can provide. This taste led Ben to enroll at The Art Institute of Colorado in Denver. While in the culinary program Ben worked at Glenmoor Country Club, California Cafe at Park Meadows and Papillon in Cherry Creek. Upon graduating from AI Ben was asked by the former chef of California Cafe to join him at Three Tomatoes Catering as sous chef. After almost two years he was given the opportunity to move into the executive chef position, where, for a year and a half, he began to master the challenges of running a catering kitchen. In 2004 Ben moved to the fledgling Whirled Peas Catering as executive chef, and after four years he took on the additional role of Director of Operations. In October of 2008 Ben’s passion for excellence and high-end cuisine fueled his decision to join forces with Alan and Nicole to launch Krave Colorado Catering.
Nicole, a northern Michigan native, began her career in restaurants at age sixteen, first bussing, then prep cooking and eventually moving on to the line. It was working on catered events at Mackinaw Brewing Company, with the adventure and constantly changing menus and venues, that ignited her love of catering. When given the opportunity to work for Classic Fare Catering she jumped at the chance. There she began to understand the true complexities of catering. Her experience at Classic Fare, influenced by the chef, prompted her to pursue a degree in Culinary Arts. After graduating from The Culinary Institute of America in Hyde Park, New York, she was given the opportunity to work at The Ritz Carlton Naples, Florida, participate in the James Beard Awards in New York City, and be part of the banquet culinary team that opened the Ritz Carlton Denver, Colorado. Most recently Nicole worked as executive sous chef at Whirled Peas Catering until Krave was launched in early October 2008.
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