TWO HEARTS CATERING

I am Peter Schwechel. My wife Lisa and I sought to bring flavorful tasting food and quality service to our local tables in 2018. We created Two Hearts LLC, a catering and event planning company.

Growing up in small town heartland America, I honed my cooking techniques from watching my mother and grandmother in the kitchen. My family’s improvisation and intuition always created a great meal. With a passion for the beauty in food creation, after years in the food and beverage industry coupled with a formal education in business, graduating from Roger Williams University, with a bachelor's degree in 1992. My desire to make my mark in the culinary world continued as I traversed the United States.

After moving to Colorado in the late 1990’s, I spent 6 years operating a corporate catering business as well as working as a Private Chef. I now have the good fortune to again enter the culinary world earning a living as a caterer, co leading with my wife. I am pleased to bring our farmhouse inspired Italian and American dishes to your table. We take immense pride in our menus featuring farm to table cuisine and good old-fashioned hospitality.

We cater all types of events ranging from intimate dinners to large weddings and corporate functions. Our personalized menus allow us to deliver on each client’s distinct vision for their event. Our guests continue to be delighted with a delicious meal created from choice ingredients, sourced locally whenever possible. Our company strives to deliver a dining experience that ensures that their event is that one-of-a-kind positive memory lasting for years to come.

I'm Lisa Schwechel and am one of the owners of Two Hearts Events and Catering. I'm one of the planners and day of coordinators. I just completed the certification with Wedding MBA and am excited to attend the Wedding MBA conference in November 2023 with Jessica & Paige. Peter & I started the business because of our interest in helping others. We love bringing Two Hearts together to plan their day/ meal.

Chef Tyrone came from humble beginnings. Being raised by a single mother, he spent most of time in his grandmother's kitchen where she was constantly cooking up a savory dish. He started with helping with chores around the kitchen and quickly grew a love for the art of cooking. He was inspired by how food can tell a story and convey cultural ideas, as well as how it brings people together.

He went to college at University of Wisconsin Stevens Point, where he played wide receiver for the football team. He later finished his college career at Chippewa Valley Technical College in Eau Claire, Wisconsin, where he received degrees in both culinary and hotel/restaurant management.

In his nearly 20 years of restaurant experience, Chef Tyrone has managed kitchens such as Hotel Mead in Wisconsin Rapids, The Red Mill Supper Club in Stevens Point, University of Wisconsin Stevens Point, and Kilbourn City Grill inside Chula Vista Resort.

In his spare time, he enjoys spending time with his wife of 14 years, and their five children.