The executive chef Daniel Capra discusses the often difficult task of building the perfect wedding menu for couples and their guests.
Daniel Capra, the executive chef and a partner at Paula LeDuc Fine Catering & Events, a culinary event design and production house in Emeryville, Calif., expects a lot from his wedding menu.
“There needs to be a visual wow, a pop of unexpectedness, amazing flavors, variety and abundance with what you’re serving,” said Mr. Capra, 53, who annually oversees 30 to 40 weddings.
His company produces about 300 events a year and has worked with clients like Cartier, Apple and Facebook, as well as catering Vanity Fair’s Oscar Party and the Screen Actors Guild Awards. But Mr. Capra said wedding meals were often a bigger challenge.
When building a menu for a couple, he can prepare as few as five drafts, or as many as 35. “Part of the complexity,” he said, “is making sure you’re telling the couple’s love story through food authentically and correctly.” For example, a bride and a groom who once summered in Cape Cod, in Massachusetts, may want to highlight clambake memories in one course.
Clients may also want their culture reflected. “You’re fusing several components paired with emotional connection, recall, and shared experiences,” Mr. Capra said, “while making guests feel included, and still trying to have a voice in the meal as the chef.”
Mr. Capra recently discussed the business of catering weddings.
This interview has been lightly edited and condensed.
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