Green Hill Catering is an enterprise formed by Chefs Stuart Alpert and Bill Mehlman. We cater extensively throughout the New York metropolitan area.
Stuart was trained in classic French cuisine under Master Chef Jean Morel, and spent six years with Andre Soltner at Lutece. He moved on to become the Executive Chef of Campagna, one of Manhattan’s highest-rated Italian restaurants, where he also supervised an off-premise catering and event-planning division serving many of the biggest names in music and publishing. He has consulted widely in the restaurant industry.
Bill began his restaurant career at Maxwell’s Plum, Tavern on the Green and The River Café. Later he became the Executive Chef for Donald Bruce White Caterers, Burke & Burke, Ltd., The Montauk Yacht Club and Ristorante SPQR. He has owned two restaurants, a gourmet shop, and a jazz club in Harlem.
From the beginning our goal has been to ensure that you feel like a guest at your own event. We accomplish this by holding every aspect of each event, including menu selection, service, rentals, décor, beverages, and entertainment up to the same high standards that we apply to our cuisine. As a matter of principle, we will only book a party if we are certain that one or both of us will be able to supervise it.
We prepare every item we serve, from hors d’oeuvres to desserts in our own kitchen. We design our menus, handpick our ingredients, and cook for each event individually. Green Hill is versatile: we will cater an important dinner party for 10, or a seated dinner for 300. Both of us truly love to cook and we would welcome the opportunity to make your next catered affair a success.