Ashley cooks for the room, not just the plate.
ATB Catering is built around Chef Ashley Boucaud's personal approach: listen closely, cook seasonally, present beautifully, and make guests feel cared for.
Thirty years of craft, generosity, and gathering.
Chef Ashley Boucaud has spent more than three decades in professional kitchens and more than two decades catering events across Connecticut.
Her work is rooted in the belief that food is part of the atmosphere. A cocktail table should invite conversation. A dinner should feel paced and abundant. A milestone celebration should taste like the people it is honoring.
Based in Connecticut, Ashley draws from coastal New England ingredients, seasonal produce, European influence, and the practical experience that comes from feeding hundreds of guests without losing the warmth of a homemade meal.
Built for real events, not showroom menus.
Ashley plans menus around the guest list, service style, budget, timing, and venue realities that make each event different.
Years cooking professionally
A deep culinary background across classic technique, seasonal cooking, and event production.
Years catering events
Experience with private dinners, weddings, office events, holiday parties, and prepared meals.
Clients served
Personal planning and practical service for gatherings from intimate dinners to large receptions.
Food should make the table feel generous before anyone takes the first bite.
Personal, practical, and polished.
The best events feel easy to guests because the details were handled early. ATB brings that same discipline to planning and presentation.
ServSafe Certified
Professional food safety standards for preparation, transport, and service.
Fully Insured
Prepared for private homes, venues, offices, and community spaces.
Custom Menus
Menus shaped around the event, not pulled from a fixed package.
Dietary Care
Vegetarian, gluten-free, nut-aware, and other needs can be planned in advance.
Color, texture, season, and abundance.
ATB menus often include grazing boards, composed salads, passed hors d'oeuvres, seafood, carved proteins, vegetable-forward sides, and special seasonal items.
The through line is simple: food should be fresh, attractive, and right for the occasion.
Start with the gathering you want to create.
Send the date, location, guest count, and what you are imagining. Ashley will help shape the food from there.