High South Catering is a full-service catering company serving all of Northwest Arkansas.
At the helm is Chef Rob Nelson, owner and executive chef of award-winning Tusk and Trotter American Brasserie, BurgDer Gustropub and Trash Creamery. Chef Nelson has appeared on the Food Network, serves on the Brightwater Advisory Board, and served as the president of the Arkansas Restaurant Association (2019). Locally, he is a five-time finalist for Best Chef around the State (Arkansas Times, 2014-2018) and has been twice nominated to the Department of Arkansas Heritage Hall of Fame (2018 & 2019). Nationwide, Chef Nelson has been a 5-time participant at the Atlanta Food & Wine Festival as talent and serving on the Advisory Council (2014-2018), has presented coursed dinners at the famed James Beard House in New York City (2013, 2016, 2019) and recently won 'Best Whole Hog' at Pig Island in NYC in early 2020. Chef Rob served as a USDA Culinary Ambassador in St. Petersburg, Russia (2017), and studied and worked in France, including Michelin-starred restaurant La Mirande in Rousse.
Chef Nelson and his team will work to plan unique menus and cocktails specifically for your celebration, including special dietary needs. As a full-service catering company we provide professional service staff, including trained and knowledgeable bartenders and seasoned cooks and butchers for carving stations. Other services include delivery, set-up/clean up, linens, wares, champagne toasts, signature cocktails, and cake cutting. Chef Nelson together with our talented catering team will work closely with you to plan an exceptional culinary experience that your guests will never forget!
1 Reviews for High South Catering
Recommended by 100% of couples
Elizabeth K. · Married on 05/24/2020
High South worked with me to help develop my rehearsal and wedding menu. The food was delicious and the staff was friendly and accommodating.Sent on 12/18/2020
High South Catering Price Rates
When you book High South Catering for your wedding reception, receive 25% off of any Rehearsal Dinner Services
Team of High South Catering
Chef Rob earned a Bachelor of Political Science at the University of Arkansas, while beginning his pursuit of the culinary arts. He graduated from Auguste Escoffier School of Culinary Arts, Boulder Colorado in 2007.
He then attended the Le Marmiton Cooking School in Avignon, France and the Universite du Vin in Sousse la Rousse, France. There he worked as a Disciples d’Escoffier cook at La Mirande in France, a Michelin 1-star restaurant.
Upon return to his roots in the south in 2011, Chef Rob opened Tusk and Trotter. A gastropub where the menu is sourced locally from farmers and ranchers, and focused on High South cuisine, a regional cuisine co-pioneered by Chef Nelson.
After finding success with one location, Chef Rob branched out as Partner/Creative Director of Pig & Swig Hospitality Group, and opened two more restaurants as the Owner and Executive Chef of Burg Der Gustropub and the High South Culinary Catering Lab, both located in Bentonville.
Chef Rob has become part of the community, serving on the advisory board of Brightwater Culinary School, hosting a free community Christmas Eve dinner yearly since 2011, and serving the Arkansas Restaurant Association as Treasurer, Vice President, and President
Marie comes from a service and culinary background with over 20 years experience in the hospitality industry. She is inspired and excited by the creativity Chef Rob brings to every event, and loves to share that joy. Marie works to surprise and delight you with unique and amazingly delicious menus for every event.
With her years of experience and attention to detail and guest satisfaction, Marie is able to execute events flawlessly and professionally while delivering a culinary experience you will never forget!
Director of Operations
Dave Milligan serves as the Director of Operations of the High South Catering Lab, as well as for all the restaurants and operations under the Pig & Swig Hospitality Group.
Dave brings a wealth and knowledge of catering experience as well as culinary.