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Dedicated to exceeding our client's expectations by providing
restaurant-style food, service, and attention to detail.

Along with a very talented staff,
we aim to create extraordinary
events to celebrate all of the
wonderful milestones in the world.  Some of our own special milestones include starting La Fête in 1999,
our 2001 wedding, the 2004
birth of our son Tate
and the birth of our
son Jack in 2008.
We hope to be a part of yours.



Margaret Nichols grew up with a passion for fabulous food in New Orleans – one of the world’s great food cities. After working at a catering company, and later waitressing at a well-known New Orleans seafood restaurant, she earned a degree in Liberal Arts from Louisiana State University and moved to Boston. Driven by her dream to be in the food business, Margaret left her career in banking and completed the Professional Chef’s program at Cambridge School of Culinary Arts in 1996. She worked as catering sales manager for Rebecca’s Café/East Meets West and then at a mano Catering as operations manager along with her partner. She is also a member of Les Dames d’Escoffier. Margaret brings an obsessive attention to detail along with her creative vision to each event.

Kevin Carter managed two Boston hotel restaurants before following his heart into the kitchen. Kevin, a Rhode Island native and a graduate of Northeastern University, trained in what was one of the best kitchens in the area, Michela’s, where he worked closely with renowned chef Jody Adams. When her restaurant Rialto opened in 1993, Kevin worked in various capacities in the kitchen, ultimately becoming the kitchen supervisor before leaving in 1997. Kevin helped open Cena, a primarily vegetarian restaurant near Symphony Hall, before becoming a sous chef for a mano Catering. Kevin custom designs every menu to reflect the clients needs while incorporating the area’s freshest seasonal ingredients. 

Inspired by her travels to Europe where exceptional quality, charm and atmosphere are a part of everyday life, Amy has had the privilege to work and live her passion for over 10 years. Amy has shared her knowledge of great food and wine with her La Fête Catering colleagues and clients since the company's beginnings in 1999. Whether planning a seated dinner at your home, a corporate event or an extravagant gala, Amy loves the challenge of accommodating her clients' wishes, tastes, budgets, and styles in order to make a most memorable event.

Cliff Stratton started cooking in 1990. Prior to joining La Fête in 2003, he worked with numerous Boston chefs including; Ana Sortun of Oleana, Steve Johnson most recently of Rendezvous, Michael Leviton of Lumiere and Laura Brennan. Cliff splits his responsibilities between both savory and sweet menu preparations.