The best way to ensure that your event runs smoothly is to pair our clients with the best caterer with your event and event venue. Some caterers work best when they have access to an on-site prep kitchen, while others throw amazing pop-up dinners outdoors with food stations.  Instead of worrying about all the logistics yourself, Bravo Productions team coordinates all the details to ensure the flow is seamless and integrated into the overall event and meeting program.

Chef Tribute

On December 20, 2014, Bravo Productions Chef and Director of Catering & Events passed away unexpectedly at the age of 49. Chef Craig Kohut courageously battled Type 1 diabetes since he was 9-years-old. His culinary talents and passion for creating extraordinary cuisine expanded more than two decades – and his creative genius, menus and recipes will live on for many years to come. Our catering services, including photo gallery are inspired by the menus and cooking of Chef Craig, whose creative use of combining the finest and freshest ingredients, experimenting with different spices and blending cuisine from all cultures – created exciting and tasty dishes.

As part of Chef Craig’s legacy, a portion of Bravo Productions proceeds from each of our events and projects will go to support The American Diabetes Association, diabetes research and education – in memory of Craig Kohut.

The World Health Organization reports that the total deaths from diabetes are projected to rise by more than 50% in the next 10 years. Most notably, they are projected to increase by over 80% in upper-middle income countries.

Chef Craig’s lifelong culinary passion began at an early age in his native Southern California, where he worked in some of the best restaurants in Orange, Los Angeles and San Francisco Counties. He was inspired by and worked alongside some of the most distinguished and world-class chefs.

Chef Craig opened his first restaurant in Long Beach, Calif., where he was Executive Chef & Owner and lent his keen eye and creative artistry to the upscale Creole cuisine. He oversaw menu development, day-to-day kitchen operations, off-premise catering, special events and staff training-ensuring clientele received an exquisite experience. Chef Craig traveled Europe where he dined and studied the rich culinary traditions and techniques of France, Italy and Spain. He applied the tremendous skills he learned from his peers, mentors, experiences, and travels into creating fine dining for even those with discerning palates. From an authentic, rustic Italian meal for an intimate dinner party, to a five-star fusion buffet or Latin-inspired appetizers for more than 200, Chef Craig prepared a culinary experience to remember.

For information about catering and events, contact We also appreciate your support for such a worthy cause – helping to prevent and cure diabetes and providing resources to improve the lives of all people living with this disease.