As Creations in Cuisine Catering owners, Tony Rea and Frank Vara, celebrate their 20th anniversary this month, they reflect on a fulfilling, exciting and at times, challenging twenty years.
The two friends collaborated on a dream twenty years ago and that dream resulted in a successful catering company with a reputation for extraordinary food and exceptional service. Providing a full spectrum of catering such as small intimate chef dinners for social clients; corporate breakfast and lunch; corporate events; and grand charity events, the company is a recognizable and respected name throughout the Valley.
Owner and Executive Chef, Tony Rea, a graduate of Johnson & Wales University with a degree in Culinary Arts, says, “We have been extremely blessed to have the community embrace our services over the years. As with all businesses, the catering industry continuously changes. We have made an effort to stay current with food trends and dietary and lifestyle changes while never sacrificing customer service. As a result, we have been rewarded with loyal clientele, continual new business, and wonderful accolades and awards.”
Our event planning and catering company caters thousands of weddings, social, corporate, and charity events every year and also offers full event coordination services. Creations in Cuisine Catering is a preferred vendor at The Desert Botanical Garden, The Phoenix Zoo, The Phoenix Art Museum, The Paseo, Tlaquepaque in Sedona, and many more. Often recognized for their contributions to the community, Chef Rea will receive the 2016 Honorary Chef award at the November March of Dimes Signature Chefs Auction.
In January 2016, Creation in Cuisine Catering launched a line of fresh pasta and sauces, Pasta Rea. A multitude of shapes of pasta including conchiglie, bucatini, Fiori, rigatoni, lumache, and linguine are produced on an imported Italian pasta machine using the finest semolina flour. In a short period of time, Pasta Rea has gathered a loyal following at the Uptown Farmers Market every Saturday of those who purchase fresh pasta and sauces, and also enjoy the luncheon pasta bowl specials. Additionally, Pasta Rea participates in local events such as the Italian Festival where they served over 1,200 pasta bowls at the March event in Phoenix.