Catering is a delicate balance of conveying your client’s story while delivering bold flavors, refined presentation and a dining experience that elevates the occasion. Executive Chef Charles Haracz of Blue Plate Catering Chicago is a seasoned professional who works to craft cuisine that brings each client’s vision to life in the most memorable and delicious ways possible.
At Blue Plate Catering, Chef Charles and his team offer a wide selection of catering services–from full service events for any occasion to fully customizable workplace dining programs.
Blue Plate Catering gets to know their clients on a personal level before ever stepping into a tasting. They believe that connecting with clients, both personally and through their online presence, along with learning their favorite restaurants and dishes all help shape the story they aim to tell at the event.
For Chef Charles, it all begins with menu planning, which is deeply rooted in seasonality. That’s where The Chef’s Garden enters the story. In his view, the farm’s produce is “the best you can get.” He’ll tell you there’s simply no comparison between a vine-ripened tomato picked at peak ripeness in the height of summer and one trucked in from California in the midst of winter. While he acknowledges that “guests eat with their eyes first,” he believes the real impact is made when they can truly taste the difference.
That difference starts with knowing where your food comes from, how it’s grown and who it’s grown by. Quality, freshness and flavor are at the core of The Chef’s Garden mission. The visual beauty is a natural bonus. For Chef Charles, freshness and intentional sourcing aren’t just preferences–they’re essential.
As Chef Charles puts it, there’s a “real opportunity to help make a difference in a big way by buying responsibly.” For over 40 years, The Chef’s Garden has led the industry in regenerative farming, committed to sustainable practices that support both the planet and its people. By choosing to partner with us, Blue Plate reinforces this same commitment–living out their values as Chicago’s first Green-Certified caterer.
At its heart, catering is an opportunity to unite guests in a shared experience–one that tells a story through food, atmosphere and connection. For Chef Charles and the team at Blue Plate, each menu is a reflection of the client’s vision, shaped by thoughtful sourcing and a deep respect for the process. These elements deepen the story told on the plate, one he’s proud to share through food–making every event not just a gathering, but a meaningful expression of people, place and purpose.