With many years in the food service and restaurant business, As Good As It Gets Custom Catering has the experience and passion to bring you affordable catering for any sized event.
Cheryl Casey, Founder
At three years old Cheryl began her love affair with creative cooking at her grandmother’s knee. They spent many hours over countless days cooking for the extended family. During the early years she learned the importance of fresh wholesome ingredients and having a wide variety of flavors to make sure there is always something for everyone.
It is no wonder that Cheryl was attracted to the foodservice industry and spent over 30 years working every aspect of the business from kitchen to server to bartender to management with companies small and big, always the dream of starting her own specialty business. In 2006 the dream became a reality when she founded As Good As It Gets Catering Company, dedicated to provide custom catering to groups large and small. The lessons learned at Grandma Krumlauf’s knee formed the foundation of the company: Good wholesome food, a variety of flavors, and something for everyone.
Amy Feehan, Sales Manager and Event Specialist
Amy’s passion for great food began when she was a young child and learned to use the stove to cook fried eggs. She was known for using up leftovers to create new dishes, testing them on her willing little brother. Amy began working in the restaurant industry at Whitman College as a dishwasher. Despite the less than illustrious title, Amy enjoyed the fast pace and camaraderie of the restaurant, and ultimately progressed to floor manager. Post college, Amy worked for five years as a manager for a local iconic restaurant where her interest in fresh, handmade foods was paired with a quick production environment. She began working in marketing for Cheryl after being a stay-at-home mom for a year with her daughter. Now Sales Manager for As Good As It Gets Catering and Event Sales Manager for our restaurant Cheryl’s On 12th, Amy is often found corresponding with our loyal customers and seeking out new ones.
John Morris, Certified Executive Chef
John is a highly innovative “Certified Executive Chef” with over 20 years of exceptional service and international experience. European trained in Classical Cuisines, John is also an expert in European and American Patisserie and teaches at Le Cordon Bleu/Western Culinary Institute in Portland, Oregon. Locally John previously worked with Hayden Enterprises, Pacific Coast Restaurants (City Grill, Portland Steak and Chophouse, Stanfords) and Rheinlander. John brings a wealth of knowledge and experience to help provide flavors and styles from around the world.