A WILD RIDE

After long careers in the outdoor industry, Chris French and John Cribari, moved to Winter Park to fulfill the dream of living in the mountains.  Not long after opening Wild Horse Inn Bed and Breakfast, Wild Horse Catering was started to take care of wedding clients at the property.  The catering company now handles countless events of all types, specializing in weddings in the local area.  Since the early days of cooking from the Inn,  Wild Horse Catering has grown into the premiere full-service catering company in the area.  We’ve now added Sift Cakes to bake wedding cakes and desserts, and we’ve expanded staff and services – and we continue to cater events, large and small, throughout the area.  We believe every event should be special and our focus is on working with you to make your event memorable, stress-fee and delicious.

WILD CHEFS

  • Chris French
    Chris French Owner/Solver

    Chris French is the owner and Chief Executive Officer of Wild Horse Catering, handling staff, consulting on menus with the Wild Horse Catering chefs, and creating great events. She got involved in catering through a love of cooking and entertaining, and her passion quickly became her business. Recently French moved Wild Horse Catering Company to a new location just across the highway from their old kitchen. With the space to grow now, she says “Wild Horse Catering is ready to create even more delicious food and beautiful events.”

    When she’s not working, French is trail running, mountain biking and Nordic skiing. And if she doesn’t cross the finish line at the Leadville 100 Trail Run soon, Executive Chef Dace Voit will make her put up the picture of her suffering at 50 miles. We’ll let you know what happens.

  • Dace Voit
    Dace Voit Executive Chef

    Dace Voit, Executive Chef of Wild Horse Catering, says he’s “always been in the business.” His training was hands-on, working his way up the kitchen ranks, joining the team at Wild Horse Catering in 2005. When he’s not in the kitchen, Voit loves to mountain bike and ski, making Winter Park the perfect place to hang his chef hat.

    Voit leads a tight-knit group of dedicated chefs at the Wild Horse Catering kitchen who know how to work hard and play hard. Executing top-quality food for large and multiple events on single day is not for the faint of heart. Voit handles it with a natural leadership. At the end of a big day, there is a ritual among chefs to share a meal or a drink together. “I don’t even know my own name after 16 hours in the kitchen. I enjoy someone handing me a plate of food that they made for me. That’s probably the best thing in the world.”

    Voit led the Wild Horse Catering team to wins in several categories of the prestigious local Chef’s Cup at Winter Park Resort in 2015, including the coveted People’s Choice Award.  Voit’s cooking style spans a wide range, but Southwest flair is a signature in his flavor profiles. Although he has worked with many talented chefs, he says “I respect an idea more than any individual. What’s important is what you put into cooking.  Care. Attitude. Respect.”

  • Scott Smith
    Scott Smith Sous Chef

    Second in command at the Wild Horse Catering kitchen, Scott Smith, Sous Chef, has been creating delicious food at the Wild Horse Catering kitchen since 2007. Smith has an easygoing style in the kitchen, bringing crucial balance to a high-pressure environment. Part of the core kitchen team, he seeks out the “play hard” part of living in the mountains when he’s not cooking by mountain biking, flyfishing and snowboarding.

    Although cooking wasn’t his original plan, it’s become his life. “I was in college, broke and hungry, got a job cooking breakfast and really got into it. I’ve been cooking ever since.” Although the hours can be long in the kitchen, it’s different than cooking on a restaurant line. Smith says he loves having planned time that allows him to “make events memorable with great food.”

    Smith gravitates to Asian cuisine and that influence shows in the Wild Horse Catering menus. He creates curries, rolls sushi and brings a wasabi kick to many dishes. “I enjoy cooking different types of cuisine, always trying to incorporate lots of flavor with simple quality ingredients.” In the offseason, Smith says he will always “travel, cook, and taste new foods”, bringing the inspiration home to the Wild Horse Catering kitchen.

CONTACT

ADDRESS

40 Co Rd 804
Fraser, CO 80442

PHONE/EMAIL

Phone: (970) 531-0160
Email Us

WILDLY SOCIAL

Policies

Deposits and Payments

A non-refundable deposit is due at the time of booking.  Your deposit will range from $500 – $3000 depending on the size, timing and complexity of your event. We require a credit card authorization form to be signed and kept in your file to be used for final charges and vendor charges such as rentals. Final payment will be due 14 days from your event date. All deposits and additional payments are non-refundable.

Tax, Fees and Service

Applicable taxes and 20% Administrative Fee (on food only), will be added to your final invoice. The Administrative Fee covers items such as movement of staff and equipment, sternos, napkins, etc. It is not a gratuity. Gratuities are discretionary – and very much appreciated!

Guest count

You guaranteed guestcount is due three weeks in advance of your event. Once the count is given, it can increase, but not decrease, for billing purposes.

Staffing and Equipment for Your Event

To properly service your event, we will provide a labor estimate for you. Typical staffing standards require one staff member per 20-25 guests for buffet service, bartenders as appropriate, a Banquet Captain and Event Coordinator for each event.  Staff time is invoiced at $30 per hour per staff member. We have a variety of service styles that range in cost – please ask your Event Coordinator for your options.

We are happy to arrange any rentals you may need, including tents, tables, chairs, linens and tabletop items.

Food and Drink Policies

Due to health regulations in the State of Colorado, Wild Horse Catering Company must generally supply all food at your event.  Wedding cakes must be provided by a licensed food service professional.

Leftover food is the property of Wild Horse Catering Company, with the exception of wedding cakes.  You may arrange in advance to have leftovers packed up for $2 per container.  We take no responsibility for food safety of leftovers as we cannot control how they are handled once they leave the event.

Wild Horse Catering Company does not sell alcohol.  We are insured to pour any drinks for you and your guests.  We reserve the right to refuse service to anyone appearing intoxicated.  By the signing of your contract you release Wild Horse Catering Company, Inc., from liability for alcohol-related issues at your event.