Catering
  • Catering at it's Best!

    Organizing a brainstorming session? We'll make sure you have snacks and drinks to keep the creativity flowing. Hosting clients or business partners? We'll deliver a spread that's sure to impress! Putting together a last-minute working lunch? Rest easy--we'll provide the fuel to keep your engines running. No matter the size of your group or complexity of your menu, we are ready to assist you with any catering need.

    Ready to get started? Place your o​rder today!​




  • Seasonal Specials


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    Partay Event Catering

  •  Jonathon Clark, Resident Complex Manager

    Jonathon grew up in his grandmother's kitchen watching her prepare breakfast, lunch and dinner for his family.  As soon as he could see over the stove she began teaching him how to cook.  He was in love and as he grew up that passion never stopped. Jonathon worked hard to earn a scholarship to the Florida Culinary Institute in West Palm Beach, FL earning a Specialized Degree in Culinary Arts and a Bachelor's in Food and Beverage Management.  After graduating from the Florida Culinary Institute, he went on to work for large corporate chains such as Cracker Barrel and Red Lobster.  His first Executive Chef job was at a local restaurant in Burlington, NC called The Cutting Board where he developed the menus and help run overall operations including large banquets and caterings for about 8 years.  After many years in the restaurant industry he found Compass Group.  In May 2010 he became the Chef Manager at Alamance Community College where he continued to prove himself and work hard to grow with the company.  During his time with Compass Group he managed up to 11 million dollars in business as a District Manager and Division Chef.  Having a family, Jonathon the decision to step back in his role but just enough to get me where I am today as the current Resident Complex Director over seeing all three local Reynolds accounts.

    Contact Jonathon: 
    Jonathon.Clark@compass-usa.com


  • Jonathon Clark, Resident Complex Manager

    Jonathon grew up in his grandmother's kitchen watching her prepare breakfast, lunch and dinner for his family.  As soon as he could see over the stove she began teaching him how to cook.  He was in love and as he grew up that passion never stopped. Jonathon worked hard to earn a scholarship to the Florida Culinary Institute in West Palm Beach, FL earning a Specialized Degree in Culinary Arts and a Bachelor's in Food and Beverage Management.  After graduating from the Florida Culinary Institute, he went on to work for large corporate chains such as Cracker Barrel and Red Lobster.  His first Executive Chef job was at a local restaurant in Burlington, NC called The Cutting Board where he developed the menus and help run overall operations including large banquets and caterings for about 8 years.  After many years in the restaurant industry he found Compass Group.  In May 2010 he became the Chef Manager at Alamance Community College where he continued to prove himself and work hard to grow with the company.  During his time with Compass Group he managed up to 11 million dollars in business as a District Manager and Division Chef.  Having a family, Jonathon the decision to step back in his role but just enough to get me where I am today as the current Resident Complex Director over seeing all three local Reynolds accounts.

    Contact Jonathon: 
    Jonathon.Clark@compass-usa.com



  • Jonathon Clark, Resident Complex Manager

    Jonathon grew up in his grandmother's kitchen watching her prepare breakfast, lunch and dinner for his family.  As soon as he could see over the stove she began teaching him how to cook.  He was in love and as he grew up that passion never stopped. Jonathon worked hard to earn a scholarship to the Florida Culinary Institute in West Palm Beach, FL earning a Specialized Degree in Culinary Arts and a Bachelor's in Food and Beverage Management.  After graduating from the Florida Culinary Institute, he went on to work for large corporate chains such as Cracker Barrel and Red Lobster.  His first Executive Chef job was at a local restaurant in Burlington, NC called The Cutting Board where he developed the menus and help run overall operations including large banquets and caterings for about 8 years.  After many years in the restaurant industry he found Compass Group.  In May 2010 he became the Chef Manager at Alamance Community College where he continued to prove himself and work hard to grow with the company.  During his time with Compass Group he managed up to 11 million dollars in business as a District Manager and Division Chef.  Having a family, Jonathon the decision to step back in his role but just enough to get me where I am today as the current Resident Complex Director over seeing all three local Reynolds accounts.

    Contact Jonathon: 
    Jonathon.Clark@compass-usa.com



  • Clifton Overcash, Chef Manager

    Clifton Overcash has been committed to the hospitality and food service industry for over 10 years. He has worked in the management of restaurants, hospital cafes, and varies business industry cafes.  Clifton has had the pleasure of catering to groups of people as large as 4500. Clifton is an experienced chef, focusing on quality, safety and consistency while bringing new ideas to keep up with today's food and beverage trends. Clifton attended the Art Institute for his Associates in Culinary Arts. If you have any questions about the food service, feel free to stop him and ask!

    Contact Clifton:
    Clifton.Overcash@compass-usa.com


  • Chef Alyssa Rice, Chef Manager - Reynolds Tobaccoville

    Chef Alyssa Rice joined the Canteen Reynolds team as Chef Manager following several months as Chef Manager at BB&T University. 

    Chef Alyssa grew up with a love for food and the creativity it allows.  She received her Culinary Arts Associates Degree from Guilford Technical Community College in Jamestown, NC and her Culinary Management Degree from The Art Institute of Pittsburgh. 

    She completed her internship at Joseph Restaurant – Koury Convention Center in Greensboro and gained valuable experience during her time at Lucky 32 Southern Kitchen in Greensboro.

    In her free time, Chef Alyssa enjoys spending time with her family in the beautiful world we share.

    Contact Chef Alyssa:  Alyssa.Rice@compass-usa.com