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About
Photo by: Jamie Vinson Photography
Our Story
Chef Houston Loper's love of food spawned from him growing up in a family with women who loved to cook and who also happened to be very good cooks.
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Houston cultivated his cooking experience working under Chef Kevin Rathbun and Chef Buddy Holly at the famous Atlanta Fish Market. He then attended culinary school at the Art Institute of Atlanta.
Following graduation in 2003, Chef Houston opened several restaurants and began catering services in Macon, Georgia. To challenge his culinary abilities, Chef Houston decided to focus only on HL Catering as he enjoyed making each of his clients' events memorable and one of a kind.
Chef Houston and his wife, Katie, moved the catering business to Raleigh as Katie convinced him that the business potential in the Triangle is growing exponentially, as well as Katie happens to be a Tar Heel born and bred.
Chef Houston is excited to work with you on planning the perfect menu for your next event, whether you are hosting a corporate breakfast or lunch, a wedding, rehearsal dinner, shower, or dinner party for friends.
Our Values
NEXT LEVEL CUSTOMER SERVICE
We strive to go above and beyond for all of our guests. To us, the little things matter, and we want to make sure every aspect of your event is exactly how you want it. Lasting memories are very important to us, and we want to do everything we can to make your experience a great one.
PASSION FOR QUALITY
Every member of our HL Catering team has a passion for quality: quality of food, quality of service, quality of experiences and memories. We want to make sure every guest is receiving the highest quality food and service.
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By following ServSafe protocols and buying the freshest ingredients, along with training all of our staff on premier customer service, you are guaranteed a quality experience.
CHANGING AND INNOVATING
In an always changing world, we are constantly thinking of new, innovative ideas to improve HL Catering, and to create unique ways to serve our delicious food. By brainstorming and trying new food ideas, along with making new serving pieces, we are always innovating our approaches and improving what we do.