Chef Suzanne Rockwell has been working in the food industry as a private chef, executive chef and restaurant general manager for many years. Suzanne started cooking after closing her previous business- owning a line of elegant successful shops. This was where she honed her skills, which she uses today, setting up beautiful tables and elegant arrangements as background to her delicious food. Suzanne started Chef Suzanne Catering in 2009. For the first few years the catering was done in other’s kitchens. In 2014 Suzanne opened her own kitchen that she can call home to prepare delicious, healthy cuisine for families, clients and party guests.
Suzanne enjoys when her Chefs cook some of her favorites- chicken and dumplings, chicken pot pie and chicken piccata. Suzanne’s chicken salad is famous with clients and all of the kitchen staff. Maine lobsters, in Maine are a must on her list of indulgences. After cooking all day, Suzanne says, “I am lucky my husband is a great home cook. I love when I can sit down with him after a long day for a good meal and a glass of wine”.
Suzanne grew up in Columbus Ohio and is a graduate of Ohio State University. She is married with 4 children and 5 grandchildren. She enjoys volunteering at local schools, teaching the kids, and making wishes come true through the Make a Wish Foundation. Charities that she continues to work with and support includes Lawrence School Foundation, The Gennessaret Free Clinic, Noble of Indiana, Relay for Life and many more.
Chef Vicki Smith has been working in the food service business for many years. She has been by Suzanne’s side every step of the way, prepping and cooking from place to place. She calls Chef Suzanne Catering her home away from home. Vicki’s wonderful sense of humor and kind nature makes her a favorite for many of the clients that come to the kitchen, when they pick up their private chef meals-she always has a cookie or treat to hand out to the little ones and they all leave with smiles on their faces. Chef Vicki has taken First Place for her delicious Chili. Soup of the Day fans warm up in the winter months with her Broccoli Cheese Soup- they have to get their orders in-it sells out quick.
Vicki is married to Marc who has also become a member of the Chef Suzanne family. When his regular outside job is down for the winter months, Marc can be found swinging a mean sprayer hose behind the scenes keeping the Chefs’ equipment shiny clean. They both are always willing to help out where ever they are needed.
Jan has worn many hats over the years. In 2010 Geist Community Newsletter called Jan, “one of the Geist’s most likable waitresses”. For six years, Jan worked in sales before being wooed by Chef Suzanne to head up her outside sales. As Director of Sales for Chef Suzanne Catering, Jan has become the point person for parties, weddings, book club luncheons, and all types of food events. Her bubbly personality, true love of people and contagious laughter sets Jan in a class all her own. Parties at the kitchen are many times hosted by Jan. She keeps glasses full and orchestrates fun for everyone around.
Jan’s favorite foods from the kitchen are spicy, just like her.
Jan enjoys spending time with her husband and her rescue dogs travelling around in their RV. She loves to travel to warm destinations.
Chef Frank Roberts started in a restaurant at 16- busing tables, washing dishes, moving on to food preparation, assisting a baker and then a line cook. He left the food service area and owned a highly successful business for close to 30 years. After closing that, Frank’s passion for cooking led him to Chef Suzanne. Chef Frank brings flavors and techniques from around the world to his dishes. He sees Chef Suzanne Catering as a place that is conducive to his creativity. He loves his coworkers, finds them very talented and just fun to work with.
Chef Frank has a few favorite dishes (which are ever changing) Chicken Ballotine, Porchetta, Yellow Thai Curry, Ragu Bolognese with fresh hand-made pasta, Chicken Enchiladas Suiza, steak and anything smoked. Chef Frank says, “While not classically trained, I never stop studying to learn new techniques and combinations necessary to create great food that people will love, not just like, but love. That is my daily goal”. Now he says he has to go, he’s been inspired with a new idea for his next meal……..
Chef Frank is married with 2 grown daughters and 2 grandsons. He loves peppers, cooking, reading about cooking, travelling to try new foods to cook and cooking for friends & family. Frank also likes fishing, photography, growing herbs and vegetables in his garden while spending time with his amazing wife.
Chef Rick is happy working with the other very talented chefs at the kitchen. They always keep him laughing. He enjoys teaching some of the wonderful cooking classes that are offered throughout the year. Chef Rick appreciates making special meals for clients and their families which become many of his favorite moments. As the resident baker, Rick’s pies, cookies and assorted delightful indulgences are a must for anyone’s dessert order. Rick remembers watching his Grandmother cooking Sunday dinners and seeing the happy faces around her table. This inspiration served to get him into this business and carry forward those memories to put smiles on faces and the yum in tummies. Chef Rick loves to bake cakes, pies and fresh bread, explore different culture’s foods- one of his favorites is Thai. Rick loves cooking for friends and family, fishing and serving his church and community. He enjoys creating for specialty diets, like gluten-free. He is an asset to the kitchen and a talented chef.