Chef Jonathan Soudry has reinvented how catering food moves from kitchen to table. Exceptional restaurant cuisine is achieved at an event through “á la minute” cooking, minimally processed product, state-of-the-art heating and refrigeration and a great level of sanitation at every step.
In his quest for the ideal of the ultimate culinary service, Chef and owner Jonathan Soudry skillfully combines over 25 years of professional experience with his native French culinary training to bring you ROUGE Fine Catering. Jonathan also functions as the corporate Executive Chef at Under Armour's Humble and Hungry Café, fully developing and implementing a customized “green” nutrition focused restaurant for their 1000 on-site employees.
Chef Soudry started his training and career as a child working in his parents' business in Marseille and went on to receive his culinary training in many renowned restaurants in France. Upon his arrival to the United States, he worked in some of the most prestigious restaurants in Washington, DC, before going on to develop and operate several restaurant concepts of his own in Baltimore and Boston: Among them LaProvence, The China Grill, Café Latte, and Poulet. He has also developed a line of packaged meal products for a Fortune 500 company that are sold in supermarkets across the country. Two of these products have been awarded the prestigious accolade of being among the ten best and most innovative new products of the year on a national level.