Elliott's New Orleans Catering Co. is a union of flavor and influences derived from our homebase here in New Orleans to the vineyards of Santa Maria Valley, California, the mountains of Upstate-New York, and everything in between. With a history of serving distinguished clients, including the former Mayor of New Orleans, to the couple down the block, our catering experience is second to none and for everyone. Elliott’s gastronomic goodness is rooted in New Orleans and reflects the soul of our unique city. Each dish is packed with bold flavors, premium local ingredients, and a lot of heart.
We bring the city’s rich history and diverse culture to every dish. While we celebrate our down-home cuisine, we’ve also embraced elements of wine country’s elegance. Each dish is created with a complementing varietal in mind. We can be casual or we can be refined - all in one delicious package. We’re committed to our clients’ needs and our attention to detail ensures that each catering experience is not like another. From Saints Tailgates to Jazzfest Mimosa Brunches to Mardi Gras Pre-Ride Float Parties our tailored menus are sure to rise to the occasion and suit your preferences. Whether it’s a small soiree or grand fête you’re planning, you can count on us to bring the magic that only Elliott’s can deliver. Literally.
Matthew Elliott Kopfler is the Chef & creative force behind Elliott’s New Orleans Catering Co. A born and bred New Orleanian, Chef Matthew is classically trained at The Culinary Institute of America in Hyde Park, NY. Between both the knowledge gained at the CIA and the experience of cooking in New Orleans kitchens, Chef Matthew brings innovative dishes to the table as a direct reflection of his roots and refined palate. Before coming a Chef, Matthew was in the bar business before Hurricane Katrina; Madigan’s, F&M Patio Bar, and R Bar all shaped Chef’s service industry journey since the age of 18. In 2007, he left New Orleans with an appetite for more and embarked upon what he affectionately refers to as his “walkabout.” It was a time of self-discovery starting in Bluffton, South Carolina, eventually leading up the East Coast to Upstate New York and included stints cooking at the prestigious Bar Boulud in Manhattan and Le Languedoc on Nantucket. Chef Matthew was called back home to New Orleans in 2010. Since then, he has cooked at such esteemed restaurants as Arnaud’s, Dante’s Kitchen, Gautreau’s, Martinique Bistro, Upperline, and Cafe Degas. PPX New Orleans, L’enfant Terrible New Orleans, and Elliott’s New Orleans Catering Co. have all been expressions of Chef Matthew’s perspective. We continue to refine and research our craft to make sure we bring the flavor of New Orleans to each and every event. Much appreciated and hope to cook for you soon.