Catering by Norris (CBN) has been offering delicious meals to clients of Norris Conference Centersand the Red Oak Ballrooms across central Texas. Over the years, we have thrilled thousands of clients, who rave about the quality of the meals served by CBN during their events at our facilities.
Due to client demand, Catering by Norris is now offering some of our most popular menu items for off-property catering in San Antonio, Texas.
VICE PRESIDENT OF FOOD & BEVERAGE OPERATIONS
NORRIS TRAINING CENTERS, INC.
Darin is taking the lead in expanding our services and has the qualifications to do so. Darin has an Associate in Culinary Arts from Le Cordon Bleu and is a Certified Chef de Cuisine from the American Culinary Federation. Upon completing his training, Darin was the Executive Chef for Compleat Cuisine Catering in Houston, Texas before relocating to Old Lyme, Connecticut where he held the position of Head Chef at the Hide Away Restaurant. He joined the Norris organization in 2006 on our Norris Conference Centers – San Antonio team, in 2008 Darin was promoted to the General Manager position at the Norris – Houston/CityCentre venue and promoted in 2014 to his current position.
Chef Michelle grew up in the suburbs of Chicago, following her Mother and older sister around the kitchen from a very young age. Whilst studying English Literature at Indiana University she took up cooking as a way to make ends meet. It was there that her love of cooking formed, working under her mentor Marina Balour Fiore. Chef Michelle went on to Portland Oregon to study classic French technique at Le Cordon Bleu. Michelle has cooked for celebrities, heads of state and dignitaries including two U.S. Presidents, Hillary Clinton, Bill Gates and JJ Watt. Michelle is currently the Executive Chef at Norris Conference Centers – Houston/CityCentre and has built the culinary program from the ground up to what it is today. Michelle is a member of The American Culinary Federation. She is involved with Kids Meals Houston and Second Servings Houston.
Chef Eric was born and raised in San Antonio. He grew up with a passion for food. “I’m a fat kid at heart and I love to cook fat kid food”. As he got older he realized the joy and happiness he could bring to someone with his creative dishes. He made the hour and a half long drive to Austin, Texas every day to attend the Le Cordon Bleu Culinary Academy and received his Associates Degree in Culinary Arts. His first job was a sous chef at Rosemary’s Catering, The RK Group, which also included working alongside the Grand Hyatt, and JW Marriot. He worked there for 4 years before going to Page Barteau Catering. He worked at PBC for 8 years working his way up the ladder. Starting out as head field chef, then head sous chef, and finally to executive chef, where he worked for one more year. He is now the executive chef at Norris Conference Center, where he aims to expand the onsite and offsite catering. Working side by side with amazing chefs throughout his career, he has always aspired and will continue to be bigger and better with every passing year.
Thanks to the commitment and efforts of Mr. Kelley, along with Chef Luis and chef Michelle, our clients
no longer have to wait for their next event at Norris Centers to enjoy our scrumptious menu items.