Twenty years,
one big table.
We started with one truck and a market pitch. Today we are sixty cooks, planners and drivers who still think feeding people well is the best job going.
20+
Years in kitchens
1.2M
Plates served
4.9
From 380+ reviews
It started with a truck
In 2006 Rosa Delgado left a hotel pastry kitchen, bought a second-hand truck and started cooking the food she actually wanted to eat. People queued. Then a location manager queued, and asked if she could feed a film crew for six weeks.
That job became the business. Film taught us to be early, fast and generous, and those habits turned out to work just as well for weddings, launches and four hundred people in a field.
We are bigger now, but the rules have not changed: cook it fresh, feed everyone properly, and leave the place cleaner than we found it.
Rosa Delgado · Founder
2006
One truck, one pitch
Rosa parks a second-hand truck at a Saturday market and sells out by noon.
2011
The first film job
A six-week shoot in the Catskills. Forty-two days, no repeats on the menu board.
2017
The big kitchen
We move into Foundry Yard: one kitchen, four trucks and room for a tasting table.
2024
A million plates
Somewhere in a field in the Hudson Valley, plate number one million goes out. Lamb, obviously.
Expert caterers at your table
“We put care into every detail and never cut corners on service or ingredients. Every plate matters, even the 400th.”
Rosa Delgado · Founder, Big Table
Rosa
Founder
Twenty years in New York kitchens, from hotel pastry to her own food truck. Still does the Saturday market run.
Kenji
Executive chef
Cooked across Tokyo, Lyon and London before moving to New York. Runs the menus, the fire pits and the tastings.
Sam
Events lead
Your first call and your calm voice on the day. Knows every loading bay in the five boroughs.
Four house rules
01
Cook it fresh
On site, on the day. Nothing arrives in a tray that was sealed last week.
02
Feed everyone properly
The crew, the couple, the vegan cousin and the person who booked us.
03
Leave no trace
Recyclable packaging, leftovers boxed, and a site cleaner than we found it.
04
Look after our own
Fair pay, proper breaks and a staff meal before every single service.
Life in the kitchen
@bigtable.eats
“
Forty-two shoot days, 6am calls, and not one sad sandwich. The crew planned their week around the menu board.
Maya Okafor
Line producer, feature film
Your feast
starts here
Tell us a little about your event and we’ll come back within one working day with ideas, a menu and a price.
Get in touch
Get in touch
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Big Table Catering
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