Diverse backgrounds and a wealth of experience in social and university hospitality markets set us apart to bring the best to Harvard. Our dedicated and creative professional staff are committed to doing whatever it takes to provide an unforgettable event.
Our classically French trained culinary team is creative, talented, and innovative, dishing up an epicurean experience with top notch presentations and robust flavors. They regularly are refreshing the seasonal selections highlighting the freshest, local, and sustainable tastes from the region.
Kyle joins Crimson Catering after more than two decades with the Boston Symphony Orchestra and Tanglewood. He led Food & Beverage, Catering, Events and External Concert business for Symphony Hall & Tanglewood. Overseeing multiple venues and clients, he ensured that the BSO’s reputation for excellence was embodied in the dining and hospitality events hosted at there properties. He brings a deep understanding of client care in a high-profile environment which is grounded in his own career growth as a culinarian and hospitality professional. Prior to Boston Symphony Orchestra Kyle had worked in various roles in the restaurant industry. Kyle holds a B.A. Hotel Restaurant Management and A.S. Restaurant Management from Johnson & Wales University.
Starting his culinary career at 16 years old, Ludger worked his way up through top fine-dining restaurants and hotels in Germany and Switzerland, including a Michelin Star-rated restaurant. After 8 years of culinary experience, Ludger achieved his Master Chef from the elite Fritz Gabler School at the Hotel School of Heidelberg. Ludger brings 37 years of culinary experience in both European and American fine dining to Crimson Catering. In the US, Ludger has worked at the Ritz Carlton, Harvard Club and a Relais Chateaux Hotel in the Berkshires. His specialties include regional German and French cuisine. Chef Wessels is a 6-time American Culinary Federation (ACF) competition medal winner; including three gold, a Silver and two Bronze medals. Chef Wessels brought his talents to the catering team in the fall of 1999 and has been instrumental in elevating the operation’s flair for savory seasonal selections and the fine dining experience of our clientele.
A key member of Crimson Catering since May 2007, Chef Antonio was born in Angola, Africa. In his later years he relocated to Lisbon, Portugal where he took a position with Norwegian Cruise Lines as one of their premier and highly valued culinarians. After eight years of traveling and seeing the world. Antonio moved to Boston. Upon his arrival, he was awarded the title of chef at Rita’s Catering in Boston oversaw the Culinary Operation of Net Jets where he was an integral part of their mile-high gourmet catering division. Antonio enjoys cooking many different cuisines for the guests of the greater Harvard Community. Antonio brought his famous creation “Antonio’s Famous Mediterranean Salad” (a recipe developed by his mother Manuela many years ago) to the Crimson menu. In his free time Antonio enjoys fishing, soccer and spending time with his wife Lucinda, son Kevin, and daughter Nuria.
Kim came to Harvard University Dining Services and jumped right into the multiple commencements and reunions of 2022! Her event management experience comes from two other colleges and many years in the hotel industry and Gillette Stadium. Kim grew up in Lunenburg, MA, graduated from Boston College, has two children, Corinne and Brandon and she recently moved to Brighton. Summer is her favorite time of the year and her happy place is at the beach in Maine or Cape Cod. When she's not working, she loves going to college football games and spending time with her friends and family.
Jessica is no stranger to the catering world. Having spent a combined nine years as a pastry chef, office and events manager, she joined Crimson Catering as the Operations Manager December of 2017. In September of 2019, she was promoted into the sales office as one of Crimson’s Sales Associates. Jessica enjoys working closely with clients to bring their custom menus to life. During her free time, she loves to travel, spend time with family, and eat!
Paula joined Harvard University Dining Services in 1999 as an assistant cook with the Culinary Support Group. Shortly after, she took a position as an assistant cook in Crimson Catering. In 2006, she left her apron in the kitchen and moved to the Crimson Catering sales office where she remains as a Sales Associate. Paula enjoys helping her clients create fun and memorable events through expert menu planning and high-quality customer service!