White House Catering in Orange County| Wedding and Corporate Events

Culinary Excellence

Our culinary team has proven, through accumulated experience, their ability to deliver amazing cuisine for any event, intimate or elaborate. Our mentor Master Chef Maurice Brazier has served Kings and Presidents, and is thrilled to serve you and your guests.

Keeping with our high standard of service, we hire only the most enthusiastic, dedicated, and conscientious team. Our five-star service staff has trained in the art of fine dining and is led by a group of experienced event managers.

Our catering team has received numerous awards from organizations such as the Southern California Restaurant Writers Associate and Wedding Wire; but more importantly, we have received continued praise from the brides, grooms, hosts, and guests we have served.

Master Chef Maurice Brazier

Personal Chef to Kings and Presidents.
Decorated with Medal of National Merit by
French President for his worldwide culinary work

Executive Chef Instructor Laurent Brazier

As Executive Chef for White House Catering, Chef Laurent Brazier brings 20 years of culinary experience to the company. His experience ranges from his service as a Chef at 2- and 3- Michelin Star restaurants in France, to the positions of Head Chef and Executive Chef at resort hotels and country clubs in France and the U.S., to being instrumental in opening several restaurants, including his own Zagat-rated restaurant right here in Laguna Beach. The restaurants he has owned and operated have consistently won awards for outstanding cuisine, including Picayo Restaurant and Bistro Papillote.

Chef Brazier first came to California in 1987 at Le Meridien Hotel in Newport Beach as sous-chef in Antoine, an award-winning French restaurant. In 1990 he took the head chef position at the Café Fleuri where he garnered several Gold Awards in French cuisine from the Southern California Restaurant Writers Association. He left for Beirut, Lebanon in 1994 to open a fine dining restaurant for private investors, and in 1995 opened another restaurant in a four-start hotel in Propriano on the island of Corsica, France.

Chef Brazier received his Certificat d’Aptitude Professionelle de Cuisine (Chef Bachelor Degree) and his Brevet d’ Etudes Professionelle d’ Hotellerie (Chef Masters Degree) from Jean Ferrandi Chef School in Paris, France.