artistic approachable chef driven
Exquisite Food matched with Excellent Service
Catering and Events by Suzette brings high quality ingredients served with love and over 25 years of experience to each event. Our staff will meet all of your catering needs, from a multi-course dinner at a private party to a corporate event for hundreds. We are your trusted caterer for Middle Tennessee from the workday to weekend. We strive to fill a need that runs deeper than an empty stomach and more detailed than a decorated buffet table. The dishes we serve are always made from scratch using fresh and local ingredients presented with a savory and artistic flair. At your next event book the caterer that will work side by side with you to create the perfect menu and will help you determine exactly what you need to make your event successful and memorable. We have several catering services from Drop and Go Trays, Buffets, Boxed Lunches, to Full Service Dinners for hundreds. For more information schedule a complimentary consultation with us, we would love to hear from you.
Middle Tennessee native, Suzette Lane, grew up cooking in the kitchen with her parents and the passion turned into her career. At age 18, Lane started catering small events for parties of friends. Now, 25 years later, Suzette Lane is one the most well-known and respected caterers in the Franklin and Nashville area. She has catered events for Good Morning America, the Country Music Association, Nissan, Toyota and much more. Lane loves that that no day is ever the same at Catering and Events by Suzette. “We get to see so many happy occasions, and we get to be creative everyday, I’m so fortunate to be doing what I love,” said Lane.
Chef JJ Aguilera grew up in Los Angeles where his father was a sous chef in a classic French restaurant. Naturally, Aguilera’s father inspired him to being cooking. He then started an apprenticeship and began creating fusion inspired dishes. Before Chef Aguilera joined Catering and Events by Suzette, he spent the last decade in Nashville cooking in several local hotspots including the Hutton Hotel. Aguilera prefers local food, straight from local vendors and farms. His dishes and menus are often dictated by the season to insure that we are serving the freshest ingredients. “My favorite part about being a chef, is seeing the happy look on a client’s face when you know you exceeded their expectations,” said Aguilera.