Culinary innovator and artist, Peter Callahan of Peter Callahan Catering, is widely known for his stunning- and delectable- food design.  Often thought of as one of the industry’s best-kept secrets, Peter has created couture menus and trendsetting cuisine for the likes of Martha Stewart, JP Morgan, Kate Spade, Kelly Ripa, Google and Valentino, to name a few.  While Peter has prepared delightfully savory bites and tiny tasty treats for numerous commercial events and private parties, he is equally well-versed in the tastes and trends of luxury wedding cuisine… and we just can’t get enough of his astonishing creations!

Typically touted as the original mastermind behind the miniature comfort food hors d’oeuvres trend (remember how cute you thought it was when you first saw bite-sized hamburgers, complete with mini buns and a mini side of fries?), Peter Callahan hasn’t stopped there.  His culinary crew is ever perfecting Peter’s latest ideas, and at times can take years to find the key to making the latest trend into a palate-pleasing morsel.

Last week, we got the opportunity to have a one on one with Peter, to get his thoughts and views on the latest party trends when it comes to what your guests put on their plates, and to get the full story on the opening of Peter’s new 6,000+ square foot studio in the heart of NYC!  Continually amazed by the exotic options we see gracing his menus, we just had to get to know the creative genius behind the delightful dishes and find out what he sees as the secret to his successes.

Get to know the amazing man who can make your mouth water, your taste buds soar and prepare a veritable feast that will capture your attention and leave your guests speechless!

TBC: MOVING INTO THE CITY IS SUCH AN EXCITING STEP!  WHAT WAS THE INSPIRATION BEHIND YOUR NEW NYC STUDIO AND WHY DID YOU DECIDE TO BUILD IT?

PC:  Our kitchen used to be outside of New York City, and we decided we wanted to be in the heart of the City.  I also wanted to purchase my own space.  My desire to purchase is what began the entire process!  I wanted to have a space that reflected who I was.  A very glamorous space, that could also be functional.  I found what I was looking for at Jive Studios.  When I bought, it was still a recording studio.  I had to take everything apart and rebuild the space to suit our business.

TBC: WHAT INSPIRED YOUR VISION FOR THE DESIGN OF THE SPACE?

PC:  I believe less is more.  I did not want architects to design the space. My wife is a very well known fashion designer, so she worked on the space.  She picked everything out and worked with me on the colors of the drapes, the furniture, special fabrics, zebra works, artwork of my food and inspiration boards.  In the open space, she designed a 20 foot long table made of acrylic and silver black balls.  The layout is very open; everything can be seen, including the sales office, tasting room and kitchen. I can host client meetings in my office because it’s very large.  I wanted the design to be open so that everyone could interact within the space.

TBC: YOUR NEW STUDIO SOUNDS SIMPLY FABULOUS!  WILL YOU HOST PARTIES AND OFFER THE SPACE AS A VIABLE VENUE?

PC:  The space is not available for private parties.  I might do it once in a while, for something really special.  We have already had a lot of inquiries.

TBC: DO YOU PLAN ON OFFERING A TRAINING COURSE FOR ASPIRING CHEFS?

PC: We are more available to do licensing agreements. Teaching people our craft is not something that I am interested in.  We are into couture parties.  My clients come to me because they want to see things that have never been done before.  When I’m not working, I’m spending time with my family.

TBC: YOU HAVE A DISTINCT, COUTURE CLIENTELE, SO YOU’VE SEEN IT ALL.  HOW DO YOU SEE TRENDS EVOLVING IN THE CATERING AND FOOD DESIGN INDUSTRY?

PC:  What I have dreamt up has gone way beyond anything else.  Catering has gone beyond just a conversation about food.  Food and color are big things- it’s more than satisfying a physical hunger.  Food has become an artful event.

TBC: WHAT ADVICE WOULD YOU GIVE TO A BRIDE WHO HAS NO IDEA WHERE TO BEGIN AND IS LOOKING FOR DIRECTION WHEN PLANNING HER WEDDING DAY MENU?

PC:  If a bride is really into food, it is beneficial for her to be very involved and work alongside her planner.  Otherwise, her voice is being silenced by someone else’s choices.  We have the most success when we work directly with our brides, who are working alongside a planner.

TBC: WHAT’S YOUR BEST ADVICE FOR A NEWLY ENGAGED COUPLE?

PC:  Stay involved and approach the planning as sheer pleasure.  Be intimately involved in the selection of your wedding vendors.  They will become like family to you, and you should have direct contact with them.

TBC: HOW DO YOU WORK WITH YOUR MYRIAD INTERNATIONAL CLIENTS?

PC: When a client is not in New York, we have many ways of connecting with them.  International clientele often know they want to work with us from the outset.  Some of them don’t have the ability to taste our food, so it’s not necessary to have a tasting before the party.  When we work with our international clients, we can always adapt to their culture and work alongside their team of coordinators and advisors.

TBC: WHAT MOST INSPIRES YOU?  IS THERE A PARTICULAR PLACE YOU GO TO ENCOUNTER INSPIRATION?

PC:  My creativity comes to me randomly; out of the blue.  It’s almost like a vision.  It happens in the shower, driving home late at night… creativity almost never comes directly.  It’s an experience.  I dreamt of lollipops being used as food, and now I have created a signature savory dessert.   I look for inspiration everywhere!  It can happen when I’m just walking down the street.

TBC: ALL RIGHT, PETER.  HOW CAN YOU POSSIBLY STAY IN SHAPE WHEN YOU ARE CONSTANTLY SURROUNDED WITH DELICIOUS FOOD OPTIONS?

PC:  Years ago when I was going through my transformation, I didn’t want to be like everyone else.  I choose to taste my food, but I don’t consume it.  Flavor is on your tongue, not in your stomach.

TBC: WHAT DO YOU VIEW AS THE REASON FOR YOUR SUCCESS, PETER?

PC:  I narrowed my focus, and I have stayed very focused and true to my focus.  I innovate, but stay focused on being a caterer.

TBC: YOU REALLY HAVE BECOME AN AMAZING SUCCESS.  WHAT IS SOME GREAT BUSINESS ADVICE YOU’D LIKE TO SHARE WITH US?

PC:  I watched the way Renny Reynolds and Philip Balloon, two of the world’s most famous decorators, developed their art- and their business.  They controlled every aspect of their business. They were huge!  The very best of event decorators, in my opinion. Renee was an icon. Every aspect of the business flowed through Renee. I’ve modeled myself after that: all the details of my business flow through me.  Other people may oversee it, but I know what is going on.  I work with a staff that is supportive of the way I work.  I look to all of them for support.  Ultimately, it is a collaborative effort we all share in.

TBC: YOU HAVE SO MANY EXCITING THINGS GOING ON!  WHAT’S NEXT FOR PETER CALLAHAN?

PC:  We are working on something very exciting! Along the way, I also plan on doing more books.

THANK YOU PETER FOR THE INTERVIEW!

To learn more about Peter Callahan’s marvelous creations, we invite you to visit http://www.petercallahan.com