Chef Benn Overholt is from Traverse City, MI.
His culinary career began in 2012, attending the Arts-
Institute in the Silicon Valley. From there he was hired by
Leal Vineyards working under Chef Mark Johnson. During
his time at Leal, he was trained to cater weddings,
basic kitchen management, restaurant line, wood oven
pizzas and even a food truck. The variety of challenging
experiences lead his team to serve over 100 weddings and
small events per year.
After five years, he partnered with another chef creating their own company, Cruzian Catering. Together they served breweries, wineries and small events throughout the Santa Cruz area. This went on for 3 years. As the duo began to embark the wedding ventures, COVID turned the world upside down. They were forced to shut down and hang up the aprons.
Overholt moved back to his hometown of Traverse City for clarity and a change of career. Many among his friends continued to ask if he would return to his passion. Finally, the opportunity came and Cruzian was reborn. Chef has taken his time to get reestablished to the
area, creating a menu that the community deserves.
Focusing on techniques from his mentors, the menu
reflects a Modern American approach that melds together savory
options for all styles of events.
Copyright © 2024 Cruzian Catering - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.