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Specialties
Bistro Boys Catering offers an array of menu options, from passed hors d’oeuvres to plated dinners for events ranging from 20 to 2,000 guests. Our menu serves as our clients’ guideline, but by no means sets limitations. At Bistro Boys, we listen to what you want, meaning you can choose a la carte from the menu, or provide recipes of your own. Chef Joe Beggs, the mastermind in newly renovated kitchen, is committed to creating unforgettable offerings that personalize your event experience. Bistro Boys Catering uses premium ingredients and supports all local growers and producers that engage in organic and sustainable agricultural practices. Whether its items hand selected from the menu, or an old family recipe, Bistro Boys guarantees your food will always be seasonal, fresh, and designed specifically for you.
History
Established in 1998.
Bistro Boys Catering is inspired by a dedication to innovative, fresh food and sensitivity to clients’ needs. Our goal is to bring the finest classical and contemporary presentations out of the realm of restaurants and into catering, with our menus varying according to the season, the event, and the tastes of our clients.
Our cuisine is as individual as the clients that choose it, and although we provide menu suggestions for a variety of events, we enjoy working with each client to create custom fare and a personalized event.
Meet the Business Owner
Holly and Wes B.
Business Owner
Holly and Wes have long been successful Colorado business owners and have leveraged their years of management experience, enthusiasm for people and personal love of food in personally directing the activities of Bistro Boys Catering.
Holly is a Colorado native who attended CU Boulder. When not enjoying day trips around the state to investigate new and deliciously delightful menu items, or researching the most recently introduced event themes in New York or LA, she can be found in the stands cheering on her daughter’s high school marching band or Varsity swim team.
As a navy wife, Holly traveled the US following her husband’s commissions, giving her the opportunity to participate in catered affairs from formal ceremonies in Washington DC to military galas on numerous American bases. It was through these experiences that Holly fell-in-love with catering, and it was then she realized her calling.