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Since 1958, South-Van Events has been a fixture of the Lexington area. We pride ourselves in serving our clients nothing short of excellence. Over the years, we've honed our services to include excellent cuisine with professional and courteous attentiveness. The results are perfect catered affairs.

Photo of Sam Our award winning chef, Sam Sears (sam@southvanevents.com), CEC, heads up our culinary staff. He was named "Chef of the Year" for 2001 by his peers in the American Culinary Federation - Bluegrass Chapter. He is certified by the American Culinary Federation as a "Certified Executive Chef", a designation achieved by less than 1% of all working chefs in the US today. His vision for his food is classically prepared with the highest quality, local products whenever possible, served with tasteful elegance and regional highlights. Sam's food service career began over 25 years ago. He has owned his own restaurant, worked for several local food service establishments, expanded his skill and expertise in fine dining and catering with the Marriott Corporation and apprenticed under an Austrian Master Chef. Sam says "off premise catering is a specialty, requiring specialized training, skill, experience and equipment. But a great caterer never says 'it can't be done'". Sam also holds the following industry credentials... CPCE (Certified Professional Catering Executive National Association of Catering Executives), CCP (Certified Culinary Professional International Association of Culinary Professionals), CFBE (Certified Food and Beverage Executive International Hotel and Motel Association), FMP (Foodservice Management Professional National Restaurant Association).

Photo of Grace Grace (grace@southvanevents.com), Sam's mother, bought this business in 1987 from Edith Southwood and 'Frankie' Van Outer, who started the business in 1958. Thus the name "South-Van Events". During her college years she decided on the field of food service and became a Dietitian and Nutritionist. Owning a catering business has opened up the imagination and creativity to explore all types of foods, presentations and arrangements from small formal affairs to large fund-raisers. Grace's creed is, "Every clients event is the most important to them, so it must be to us!"
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