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913.498.3131 ext. 1
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THIS STORE CATERS From intimate gatherings to extravagant corporate events and weddings, our DEAN & DELUCA Catering Team will exceed your highest expectations in terms of quality and service. Our dedicated catering professionals will assist you in creating a truly unique epicurean experience for you and your guests. With the ability to create a tailored catering menu, DEAN & DELUCA offers first-class catering to meet the needs of your event while exceeding your highest expectations.
Full Service Catering
Our fine local and global ingredients, chef-driven menus and highest quality service will make your party one to remember. Whether you’re planning a wedding, a baby shower or an extravagant gala, we’ll help bring your vision to life. We offer complete food, beverage, staffing, décor and rental packages for events from 15 guests to 2500 guests. Be a guest at your own celebration.
Contact our local catering team today to receive a customized proposal with our new full service catering menus!
Meet Our executive Chef Of Catering
Kevin Johnson, Executive Chef, Kansas City
Kevin Johnson was born into cooking. All of his childhood memories are of his mother baking cookies and sweets, and he was there to lend a hand (and eat!!)
Johnson’s career started at a steakhouse in Kansas City as a dishwasher, then in the kitchen as a prep cook. Johnson then worked at a hotel as a cook and moved through the ranks eventually to become the Executive Chef at the age of 20. During this time, he attended classes at a local college for culinary arts.
Kevin had the opportunity to become Assistant Executive Chef at Sam’s Town Casino in Kansas City, where he supervised dozens of cooks each day, and served thousands of hungry gamblers each night. When Dean & DeLuca came to Leawood, Kansas in 1998, Kevin joined the team as Executive Sous Chef. After a couple of years, Kevin was recruited to open a prototype upscale-casual New Orleans themed restaurant in Olathe, KS. Johnson worked as Executive Chef of the Big Easy Café for two and a half years, then returned to Dean & DeLuca in April in 2002 as Executive Chef. Kevin has spent the last decade assisting with special projects throughout Dean & DeLuca; opening a new Food Production Commissary in New York City, implementing new software systems for managing recipes and cost tracking, and helping mentor new chefs who join the company. Kevin travels regularly for his work at Dean & DeLuca, and enjoys the time in other cities, seeing the sites and experiencing great restaurants and food markets.