From the Boardroom to the backyard with Get Plated Catering
Chef Keyon Hammond believes that catering greatness starts with culture. At Get Plated, he fosters a kitchen where respect, support, and safety are the foundation. It shows in the team’s dynamic: many are family, with mothers, sons, sisters, and brothers working side by side. “When a mother recommends her son, or a sister brings in her brother,” Chef Keyon says, “that tells me we’re doing something right.”
That trust extends to the table. In an industry of copy-paste menus, Get Plated delivers bold, globally inspired dishes that celebrate food’s power to connect. Chef Keyon’s own path, shaped by mentorship from Michelin-starred chef Rydo Anton, shines through in menus that balance sophistication with fearless flavor.
This summer, the catering company is leaning into playful Americana and global flair. Think bourbon short rib sliders with horseradish aioli, chef-manned nacho stations with jerk chicken and pineapple salsa, or St. Louis ribs glazed in tangy sauce beside gochujang-brushed BBQ tofu. From raw bars with oysters and crab cakes to whimsical “Summer ‘Dog’ Stations,” their setups are designed to spark conversation as much as appetite.
For 11 years, Get Plated has gone beyond feeding guests. They curate experiences. Whether it is a rooftop reception or a backyard bash, they bring elegance, originality, and just the right dash of fun to every plate.