Food & Beverage
From decadent hors d’oeuvres served against the backdrop of Atlanta’s evening skyline to a corporate lunch high above the daytime rush of the business capital of the south, our numerous food and beverage options can make your signature event unforgettable.
Chris Bloubaum, Corporate Chef
Our team of executive chefs is led by our corporate chef, Chris Bloubam. A classically French trained chef who was educated at the Culinary Institute of America in Hyde Park, N.Y., his career has spanned the country and has allowed him to expand his love of combining regional fare with locally grown and organic ingredients. Chris has worked in some of the most prestigious restaurants in the country, including the Wilshire Restaurant (Santa Monica), Four Seasons, Houston, The Inn at Plametto Bluff, South Carolina, and the Ritz-Carlton, Chicago.
Our culinary team will collaborate with you to customize your menu to match your vision and tastes. From our wide selection of cocktail hors d'oeuvres, chef attended stations, to formal seated multi-course dinners, you can create a memorable experience for yourself and your guests.
Rhys Buhrman, General Manager
Rhys Buhrman brings over twenty five years of catering, customer service, hospitality, sales, logistics, food and beverage operations and management to the Ventanas team. Over the past decade, in his capacity as Director of Sales and Operations for Endive catering, his diverse skills played a key role in building it to a multi-million dollar firm.
Taking care of people is Rhys’ passion which requires combining elements of the creative with the logistical, while never losing sight of creating a memorable experience for each client and their guest. Armed with an acute sense of how different elements of a successful event work together, Rhys ensures that the Ventanas team is always equipped to execute our client’s vision every time.