FIG Catering was formed in 2005 serving mostly in-home parties and has grown to include larger events in offices and event spaces around the Chicago area, but has not forgotten their mission to provide handmade food and personal service no matter what type of event.
Caterers shouldn't limit your creativity
More than just a "green thumb"
Meet the FIG Catering Family
David's culinary education started like many, in his mother's kitchen in Toronto. After, with matriarchs Susan Feniger and Mary Sue Milliken of LA's Border Grill. He's also called Amsterdam, Paris and Savannah home before settling in Chicago, and credits his experiences in each metropolis to his 30-year chef evolution. David is inspired by seasonality and the process of creating exceptional food, and cultivated appreciation for both in Chicago. Before joining FIG, he helmed Inspiration Kitchens for several years before stepping into a role as a produce buyer. Having auditioned many global cities, his love for Chicago stems from three simple things - art, food, gardens (or any combination thereof). When not at FIG, you can find him spending time with his daughter Gemma, meditating, or in the garden with Love the Dog nearby. We look forward to having David's knowledge of local ingredients and cuisines in the FIG kitchen, and aspire to his level of well, level-ness.
Stephanie Lu Jokich
Stephanie has over ten years experience in hospitality from her first job at a local doughnut shop, to organizing basement punk shows, to running the South Loop Farmers Market, to harvesting olives in Pistoa, Italy. Her creative side loves to paint, take photos, and write, but her business side is all about making sure you’re spending your event dollars on things that matter most to you. Stephanie is passionate about building a better food system for farmers, workers, and consumers alike. She lives in Bridgeport (like many from the FIG team) with her two cats, and insists Mitch Mitchell from Ultimate Experience is the best drummer in the world.
Justin has been cooking since he was 15, including formal training in high school and at the Culinary & Hospitality Institute of Chicago. You may have read that he recently "retired" from FIG which is true, but he still makes cameo appearances when the team needs him.