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Pierre's Catering: Serving Superb Fare for Over Nineteen Years

By Marina I. Jokic

Westlake Village caterers met their match in Pierre's Catering Company and Rentals. In business for over nineteen years, Pierre's has set a gold standard for full-service catering and party rentals, managing small and large-scale parties and anything in between.

Owner of the company Pierre Chapat is a wedding planner and culinary mastermind who plans the events and manages operations. Overseeing dozens of weddings, receptions, and corporate events each month, Chapat is well versed in the art of world-class cuisine and possesses impeccable aesthetic sensibilities which his clients prize tremendously.

After working for famed chef Tomasso Barletta in Tuscany for twelve years, handling the entire cache of important clients including many celebrity dinners and parties, Chapat knew that catering and event planning was his calling. Not surprisingly, the overwhelming majority of clients at Pierre's are generated purely from referrals.

"No other caterer [serves food like we do]," Chapat said. "I don't have a [set] menu that I just send out to clients; [instead, I create custom dishes to please the preferences of each client."

Since there is no Prix Fixe menu offered at Pierre's, Chapat likes to cater to the individual palate. Some guest favorites include artichoke corn tacos, Ahi tuna served over watermelon, pulled pork sliders, Gruyere and Jack grill cheese sandwiches, and lobster with Grand Marnier sauce. The fabulous cheese table with accompaniments such as pistachios, flatbreads, and dried fruits always steals the show. Dinner dishes can be served with a variety of sides such as rice, potatoes, green beans, or a simple green salad.

Chapat owns all of his rentals, which keeps his prices low, an added bonus for his clients. There is a wide range of glassware and silverware to choose from, including less traditional options like triangular plates and genuine crystal champagne glasses.

In the case of outdoor events, impromptu arrangements can be made if the weather is not cooperative such as tenting. In fact, Pierre's has their own oversized tent and the crew are experts on setting it up.

"My favorite dish is lobster with asparagus in a Grand Marnier Beurre Blanc Sauce," Chapat said. "Also, watermelon squares with fresh fig pistachio and Burrata and, of course, the finest olive oil garnished with micro greens."

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