About

Meet 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. Book you private chef or micro wedding services today!

Frequently Asked Questions

Please reach us at chef@cruziancatering.com if you cannot find an answer to your question.

What types of cuisine do you specialize in?

I embrace simple homecooked meals backed with the confidence of cooking in professional kitchens and sustained with quality ingredients sourced from our farms here in Michigan.

Do you accommodate dietary restrictions?

Yes, I am able to create dishes for specific needs.

How much do your services cost?

I charge a nonrefundable flat rate of $500 per day to book my services. The cost for organizing, sourcing, preparing, cooking, serving and cleaning depend on the number of people I am cooking for and the complexity of the dishes. Please contact for a personalized quote.

What's your experience as a personal chef?

I have over 12 years of culinary training. For the past three, I've been building my brand to serve the community I come from.

What from of payment do you accept and is there a deposit?

I accept Cash, Credit Card, Venmo, PayPal and Cashiers Checks.

A 50% deposit is required to secure a date. This deposit will be based on the services and food cost quote and will include the flat rate of $500.

How many people can you serve?

Currently, I focus on small events of 50 guests or less.

Any accommodations?

Coffee Station, Lemonade/Water Station, Cookie Platters, Charcuterie Boards, Dietary Menus, Trash Removal

Last minute requests?

I will do my best to accommodate last-minute requests, but please keep in mind that my schedule may be booked in advance. Please contact me as soon as possible to discuss your needs.