Founder and President Sam Millliken began catering to homes and offices four decades ago. He always wanted his own special event venue, and after years of searching he found a huge penthouse floor at 80 Fifth Avenue that had been the offices of a Readers Digest division and Byron Binder Bell Architects. Out of many offices he created the Reception Room and Ballroom of the world class Manhattan Penthouse on Fifth Avenue.
Memorable off-premises events he catered include: at the Harkness Ballet School, the Opening of the movie China Syndrome; the first no-makeup party for KISS; annual galas for the Girl Scouts of America; and Ed McMahon’s daughter’s wedding reception. Other clients have included Woody Allen, Laura Branigan, Gloria Vanderbilt, David Bowie, Rudy Giuliani, Helen Gurly Brown and a top Anchorwoman.
Sam catered the French and Continental cuisines that were prevalent in the seventies. From then on he surfed the culinary waves that periodically swept the country, adding to his original French and Continental menus: South-western, New Orleans, California, Nouvelle Cuisine, and Asian Fusion.
As Sam’s catering organization grew in the eighties and after studying with several top French chefs, Sam looked for an outstanding French chef to take over his kitchen from him. He found young Noga Andriani in 1988, classically trained in Nice, working at the Parker Meridien Hotel, and teaching culinary techniques at the French Culinary Institute. Noga’s quiet, consistent, creative kitchen produces examplary cuisine.
Sam’s two ourstanding catering executives, with his company over fifteen years, trained together in the Hotel and Restaurant School in Budapest and found their way to culinary jobs in the US. Monica Nemeth was hired first by Sam, and later she recommended Jeno Steiner, working in Miami, who came aboard. Both are extraordinary resources for clients.