I was raised in San Francisco with my mother. And between our time cooking together and the fantastic restaurants in the city, I fell in love with food and developed an extensive palate for a large variety of cuisines, from a young.

When I moved to Colorado to go to university,

I began to really explore what had become a passion for me and started my quest at the Culinary School of the ¬¬¬Rockies in Boulder.
I was fortunate to have my studies take me to the South of France for a few months where
I was mentored by various of chefs in some of the most fantastic of restaurants France had to offer. It was there that learned the value of essential practices of working with fresh ingredients through the classic French style of creating amazing meals from farm to table.

Upon returning to Colorado, I realized that I wanted to do more than just cooking to the table,
I had a desire to merge this with a love of event planning and catering. I began exploring opportunities by work with high-end catering companies to the gain experience needed. During that time, I had worked on hundreds of fantastical events in as many locations.

Then I took another detour for a number of years, I had the opportunity to revisit my French roots and began working St Julien Hotel in Boulder. It was there that I not only honed my ability to cook for a large group of people but I was able to explore another one of my loves, creating amazing vegan meals with a French flair. This endeavor culminated in an on-going event at the hotel, called “Vegan Mondays” which became extremely popular and became a permanent attraction.

Also, during that time, I was able to work extensively with plant-based meals and dietary restrictions, where I took the opportunity to exhibit my creativity to bring incredible dining experiences to others.

Since then, I have been able to live my dream by taking my variety of expertise and created my catering business “Party Solved Catering”.   I look forward the time where I and my staff can bring our expertise to your next party or event.

Chef Stephen Kauffman

I was raised in San Francisco with my mother. And between our time cooking together and the fantastic restaurants in the city, I fell in love with food and developed an extensive palate for a large variety of cuisines, from a young.

When I moved to Colorado to go to university,

I began to really explore what had become a passion for me and started my quest at the Culinary School of the Rockies in Boulder.
I was fortunate to have my studies take me to the South of France for a few months where
I was mentored by various of chefs in some of the most fantastic of restaurants France had to offer. It was there that learned the value of essential practices of working with fresh ingredients through the classic French style of creating amazing meals from farm to table.

Upon returning to Colorado, I realized that I wanted to do more than just cooking to the table,
I had a desire to merge this with a love of event planning and catering. I began exploring opportunities by work with high-end catering companies to the gain experience needed. During that time, I had worked on hundreds of fantastical events in as many locations.

Then I took another detour for a number of years, I had the opportunity to revisit my French roots and began working St Julien Hotel in Boulder. It was there that I not only honed my ability to cook for a large group of people but I was able to explore another one of my loves, creating amazing vegan meals with a French flair. This endeavor culminated in an on-going event at the hotel, called “Vegan Mondays” which became extremely popular and became a permanent attraction.

Also, during that time, I was able to work extensively with plant-based meals and dietary restrictions, where I took the opportunity to exhibit my creativity to bring incredible dining experiences to others.

Since then, I have been able to live my dream by taking my variety of expertise and created my catering business “Party Solved Catering”.   I look forward the time where I and my staff can bring our expertise to your next party or event.

Chef Stephen Kauffman

I was raised in San Francisco with my mother. And between our time cooking together and the fantastic restaurants in the city, I fell in love with food and developed an extensive palate for a large variety of cuisines, from a young.

When I moved to Colorado to go to university,

I began to really explore what had become a passion for me and started my quest at the Culinary School of the Rockies in Boulder.
I was fortunate to have my studies take me to the South of France for a few months where
I was mentored by various of chefs in some of the most fantastic of restaurants France had to offer. It was there that learned the value of essential practices of working with fresh ingredients through the classic French style of creating amazing meals from farm to table.

Upon returning to Colorado, I realized that I wanted to do more than just cooking to the table,
I had a desire to merge this with a love of event planning and catering. I began exploring opportunities by work with high-end catering companies to the gain experience needed. During that time, I had worked on hundreds of fantastical events in as many locations.

Then I took another detour for a number of years, I had the opportunity to revisit my French roots and began working St Julien Hotel in Boulder. It was there that I not only honed my ability to cook for a large group of people but I was able to explore another one of my loves, creating amazing vegan meals with a French flair. This endeavor culminated in an on-going event at the hotel, called “Vegan Mondays” which became extremely popular and became a permanent attraction.

Also, during that time, I was able to work extensively with plant-based meals and dietary restrictions, where I took the opportunity to exhibit my creativity to bring incredible dining experiences to others.

Since then, I have been able to live my dream by taking my variety of expertise and created my catering business “Party Solved Catering”.   I look forward the time where I and my staff can bring our expertise to your next party or event.

Chef Stephen Kauffman

I was raised in San Francisco with my mother. And between our time cooking together and the fantastic restaurants in the city, I fell in love with food and developed an extensive palate for a large variety of cuisines, from a young.

When I moved to Colorado to go to university,

I began to really explore what had become a passion for me and started my quest at the Culinary School of the Rockies in Boulder.
I was fortunate to have my studies take me to the South of France for a few months where
I was mentored by various of chefs in some of the most fantastic of restaurants France had to offer. It was there that learned the value of essential practices of working with fresh ingredients through the classic French style of creating amazing meals from farm to table.

Upon returning to Colorado, I realized that I wanted to do more than just cooking to the table,
I had a desire to merge this with a love of event planning and catering. I began exploring opportunities by work with high-end catering companies to the gain experience needed. During that time, I had worked on hundreds of fantastical events in as many locations.

Then I took another detour for a number of years, I had the opportunity to revisit my French roots and began working St Julien Hotel in Boulder. It was there that I not only honed my ability to cook for a large group of people but I was able to explore another one of my loves, creating amazing vegan meals with a French flair. This endeavor culminated in an on-going event at the hotel, called “Vegan Mondays” which became extremely popular and became a permanent attraction.

Also, during that time, I was able to work extensively with plant-based meals and dietary restrictions, where I took the opportunity to exhibit my creativity to bring incredible dining experiences to others.

Since then, I have been able to live my dream by taking my variety of expertise and created my catering business “Party Solved Catering”.   I look forward the time where I and my staff can bring our expertise to your next party or event.

Chef Stephen Kauffman

I was raised in San Francisco with my mother. And between our time cooking together and the fantastic restaurants in the city, I fell in love with food and developed an extensive palate for a large variety of cuisines, from a young.

When I moved to Colorado to go to university, I began to really explore what had become a passion for me and started my quest at the Culinary School of the ¬¬¬Rockies in Boulder.  I was fortunate to have my studies take me to the South of France for a few months where I was mentored by various of chefs in some of the most fantastic of restaurants France had to offer. It was there that learned the value of essential practices of working with fresh ingredients through the classic French style of creating amazing meals from farm to table.

Upon returning to Colorado, I realized that I wanted to do more than just cooking to the table, I had a desire to merge this with a love of event planning and catering. I began exploring opportunities by work with high-end catering companies to the gain experience needed. During that time, I had worked on hundreds of fantastical events in as many locations.

Then I took another detour for a number of years, I had the opportunity to revisit my French roots and began working St Julien Hotel in Boulder. It was there that I not only honed my ability to cook for a large group of people but I was able to explore another one of my loves, creating amazing vegan meals with a French flair. This endeavor culminated in an on-going event at the hotel, called “Vegan Mondays” which became extremely popular and became a permanent attraction.

Also, during that time, I was able to work extensively with plant-based meals and dietary restrictions, where I took the opportunity to exhibit my creativity to bring incredible dining experiences to others.

Since then, I have been able to live my dream by taking my variety of expertise and created my catering business “Party Solved Catering”.   I look forward the time where I and my staff can bring our expertise to your next party or event.

EXECUTIVE

CHEF STEPHEN
KAUFFMAN

Chef Stephen Kauffman