Event: One tasting and we were hooked. Not only did they cater three events during our wedding weekend (welcome reception / wedding / farewell brunch), but we also went to stay at the hotel that they service (One11). We had our wedding and associated events at Chateau LeMoyne. Most of the folks that were involved in planning the event and organizing the space/timing/etc. were from Messina’s. For anyone looking to have a wedding in New Orleans, I would recommend looking into where Messina’s caters to - and planning the venue around them. Truly we couldn’t be happier with them! ///////// People: We had a little turnover during our planning (started working with them in March, we got married in December). We initially worked with Maria - who we absolutely fell in love with! - but then we worked with Stacey. She was so helpful, calming, and patient with us! We loved working with her, Lydia, and Logan. And let me tell you - if you add Chef Mark to that team, you’re truly in the best hands. Chef Mark is a culinary artist and you+your guests will fall in love with anything that he makes! ///////// Food: We tried to have it all! In fact, after we had our venue reception tasting with Messina’s, we immediately added two events so we could have more of them. True story! But I’ll keep it brief: you’ll be extremely happy with anything you choose! You can’t go wrong. ///////// Experience: Couldn’t be better. Best decision - stop searching and call Messina’s. You’ll be so happy you did!

We loved having Messina’s cater our wedding! The food was amazing and so many of our guests commented that it was some of the best food they’ve had at a wedding, ever. They are very professional and easy to work with, and I was truly blown away by Stacey’s kindness. After allowing us to postpone our March 2020 wedding last year, she didn’t even blink when I told her we were further downsizing from 120 guests to 20 this year. She also called me a few days before our wedding just to make sure we didn’t have any questions and to wish us the best. Her staff were so kind to us and even boxed up all the extra food for us to take home after the wedding. Would highly recommend them!

My husband, Dan McDonald, and I are overwhelmed with gratitude for our experience with Messina’s Catering. Messina’s provided food and bartending service for our wedding on May 26th, 2018 at the Beauregard-Keyes House in New Orleans. Executive Chef Mark Daniels and Sales Manager Lydia Casler worked tirelessly from the time of our very first contact—I discovered them serendipitously thanks to our venue’s preferred vendor list—through the conclusion of our wedding day. From start to finish, Mark and Lydia provided the highest standard of service and ease of communication, not to mention the incredible food!

Mark and Lydia made the process of planning our wedding effortless and straightforward. Both were easy to contact by phone or e-mail and they responded promptly, answering all our questions in detail. Mark helped us design a traditional New Orleans style menu for our buffet dinner that would please both our local Louisiana friends and our out-of-town families from Arizona and Massachusetts, who are largely unfamiliar with southern cuisine. Both my husband and I are teachers, so Mark guided us toward menu selections that would accommodate our budget while still providing an incredible meal. Many of our guests reported that Messina’s was the best wedding food they had ever eaten, some emphasizing that it was the best food they had ever had, period. In a foodie dream city like New Orleans, there is a great deal of competition for such praise!

Mark and Lydia and the entire Messina’s team could not have done a better job. Every aspect of our interaction with Messina’s—from initial menu design, to tasting, to contracting and payment, to execution of the big day—went seamlessly. Our families are big food fans, and we have heard only the highest praise regarding the quality and taste of the menu. Thank you, Messina’s, for making our day stress-free, unforgettable, and delicious!

With deepest gratitude,
Kelsey & Dan McDonald