Red Table is a full-service, boutique Brooklyn-based catering company that specializes in creating events marked by singular style, exceptional service, and exquisite cuisine. We provide catering for weddings, corporate events and private events. We also provide home meal delivery for families with special diets or who are just too busy to make delicious, home-cooked food.
Our approach to food is simple: we help you craft custom-designed, seasonal menus using only the freshest ingredients from the city’s finest butchers, farmers’ markets and specialty shops. In addition to our own offerings, we welcome your favorite dishes, family recipes and preparation requests. Our food is always delicious, made with the best ingredients available, and prepared with love and respect.
Our chefs, service and bar staff have impressive culinary CVs; most having worked in the finest restaurants in the city. Our captains Christina Campanella and Michael Benjamin anchor our service staff. Sarah Sarchin is our extraordinary bridal point person. The inimitable Jason Smith, Jorge Negrete, and the Super Duper Huber Duber do the heavy lifting in the kitchen so that Brooke and Melanie can look good.
About Melanie de Coppet:
I grew up in England and New York, and after a career acting and producing, I gravitated towards cooking. I love feeding people and hosting people and relieving others of the stress of doing it themselves. One day I found myself in someone’s kitchen in Tribeca, cooking dinner as a favour for a friend, and I suddenly thought, “What am I doing here? I don’t even know these people!” That’s when I knew I could this.
In terms of influences, I grew up with my mother making a lot of English foods. I love home cooking, since that’s how I learned how to cook. I also like Nigella Lawson and Jamie Oliver. They tend to be more casual about their recipes, like it’s “a handful of this” and “a dash of that.” They are about having fun, using seasonal ingredients and combining great flavours and, most importantly, not being fussy. I find, especially in catering, you have to be really resourceful.
About Brooke Costello:
Cooking has been the job I have always had, and my cooking experience is as varied as my palette. I started cooking professionally in a mom and pop chicken wing joint in my hometown of Buffalo, New York to save for college. 
I attended Oberlin College, and while there I got involved in the Co-Op system where I learned bread baking, the importance of sourcing superior local produce, and a constant reminder of the one thing no chef/cook should ever forget; you need to be proud enough of your food that you will sit with your guests/friends/family who are eating your food and feel the reaction your food creates in a room.
After college I worked in Bertorelli, a fine Italian restaurant in London’s Covent Garden, next I worked as a pit boss at a smoke house in Austin, Texas and at Austin’s premier caterer Word Of Mouth Catering. My last major stop before New York was in the market center of Santiago, Chile where I spent three years creating dishes with the incredible bounty of regional seafood and produce and learned from some of Santiago’s best chefs. I arrived in NYC in 2001 and teamed up with Melanie and Red Table in 2002.
Contact us to get started planning your event!
