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We combined over forty years of experience to begin or own catering business in 1998. We both share the same ideals of quality food preparation, presentation, and service.

Mark's culinary attention to detail, and passion for food, is unsurpassed in any dish he prepares, which ranges from basic American to the complex European and Middle Eastern cuisine. Attention to detail does not stop here, however, we take great pride in our display presentations. No matter which presentation you desire- informal buffets, picnics, appetizer stations, formal table service, or table side display cooking- we will always provide the best presentation to ensure that your special event will be one to remember.

Our mutual goal is to provide the highest quality food and service at the fairest price. We want the host or hostess of the special event to be able to relax, enjoy the event, and bask in the praise that their guest will shower them with at the end of their successful event.

All this in mind, we invite you to review our menu which reflects the most popular selections our customers have chosen. This is by no means our limitations; Marks culinary expertise enables Premiere to provide practically any item the customer may want.

To hear more about how Premiere Catering can ensure you have a successful event, simply visit our contact page.

Mark Rantz Mark Rantz

After serving in the U.S. Navy, Mark graduated from the Culinary Institute of America in Hyde Park, NY. Mark has worked at many institutions, including the Manor in New Jersey, as well as Lons, a three star rated restaurant in the New York Times. After relocating to Florida, he worked on the Gala, as well as the French Film Festival of Sarasota. Mark has over thirty-eight years of culinary experience, fifteen of those years in culinary management.

Wayne Kibby Wayne Kibby

Since he served in the U.S. Air Force, Wayne has worked in various environments, including military clubs, health care and Orlando resorts, racking up over twenty-five years of food service experience, and over twenty-three years of cunlinary managment experience. The past decade has centered around catering with the major focus towards customer service, event planning and coordinating with creativity and consideration for the customer.