Use hospitality services to attract customers to your booth

Options range from in-booth box lunches to full receptions


Consult with SAVOR... chefs to customize the perfect menu

We help with everything from setup, to entertainment and decor

Relax. Your event will be executed seamlessly

Chef Highlights

Director of Culinary Operations


Joachim Weritz, Executive Chef has been cooking professionally for over 30 years and has an accomplished and extensive culinary and management background.  His talents have gained him notice in several publications and televisions appearances as well as having earned a Michelin star.

Being born into a family of hoteliers and restaurateurs, Chef Weritz seemed destined to have a career in the culinary/hospitality industries.

 A native of Germany and having traveled throughout Europe, Asia and the United States, Chef Weritz is not only multilingual - speaking 4 languages fluently -he also has expertise in a multitude of cuisines including, Italian, French,Mediterranean, Asian, modern American  as well as contemporary Californian.  He is also proficient in creating dishes for specific dietary requirements such as gluten free, low fat, diabetic, vegan and even kosher!

After four years of co-ownership of the restaurant “Girone VI” in Rome, Chef Weritz returned to Germany and for seven years, owned and operated his own gourmet catering company in Dusseldorf, specializing in contemporary Mediterranean cuisine.

Chef Weritz relocated to the United States in 1998, arriving first in New York City where he was employed in two of that city’s most renowned restaurants.  By the year 2000, he had moved to Los Angeles, landing the position of Chef de Cuisine for the Patina Group’s catering division.

Throughout his years in Los Angeles, Chef Weritz has been instrumental in overseeing the opening of new restaurants and has also lent his expertise in improving old standbys; in particular, Moon shadows which, during the years 2008-2009 earned Michelin mention as a result.  His skills have garnered much praise, resulting in restaurants employing him specifically for the purpose of creating innovative menus and dishes complimentary to existing menus.

He is also a member of both Slow Foods and the National Resource Defense Counsel (“NRDC”) organizations, underlying his strong dedication to ethical and environmentally conscious food preparation.


Chef's Monthly Recipe

January 2015

February 2015

March 2015

April 2015

May 2015