about us
Elevate Your Events with Exquisite Dining.
Welcome to Craveable Catering, where we bring the exceptional dining experiences of our renowned establishments to your special events. Whether you're hosting a corporate meeting, intimate gathering or a grand celebration, our team is dedicated to delivering unforgettable culinary moments.
Craveable Catering is proud to be associated with Prime Steakhouse & Zac Young’s Sprinkletown at Foxwoods Casino, as well as Lockworks Tavern & Saltbrick Prime in Branford, CT, each offering unique dining experiences from our patented dry-aged steaks to an elevated tavern experience. Our menus blend tradition with innovation, ensuring every meal is a memorable culinary journey.
our services
At Craveable Catering, we offer a range of services designed to suit any event:
Pickup and Dropoff Catering
Full-Service Catering
Beverage Service Options
Custom and Personalized Menu Planning
Have a special vision or request? Our services are not limited to the above. Let us know your preferences, and we'll tailor the culinary experience to meet your vision. No idea is too big or too small for our team!
the team
Rebecca O’Neill
Rebecca O'Neill, CEO of Craveable Catering, currently serves as the Vice President of Sales and Events for our restaurant partners and will be your event lead. Born and raised in the vibrant culture of South Louisiana, Rebecca's journey has taken her from the heart of the South to the bustling cities of Aspen, New York City, and Chicago, finally settling in the picturesque landscapes of Connecticut.
Rebecca's academic pursuits led her to obtain a Bachelor's degree in Fine Arts, reflecting her innate appreciation for creativity and aesthetics. Early in her career, she honed her skills and passion for hospitality at renowned establishments such as The Little Nell in Aspen and Matsuhisa Aspen. These experiences laid the foundation for her stellar career in the hospitality industry.
Before joining Craveable Hospitality Group, Rebecca dedicated her talents to the non-profit organization "ment'or," where she served as a Competitions Manager under the leadership of Chefs Thomas Keller & Daniel Boulud. In this role, she played a crucial part in inspiring culinary excellence through various programs, leaving an indelible mark on the organization's mission.
Outside of the professional arena, Rebecca finds immense joy in her role as a wife and mother. Her two children and husband are her pillars of support, and she cherishes the precious moments spent with her family and their dog, Burt. A nature enthusiast, Rebecca takes advantage of the scenic beauty surrounding her Connecticut home, indulging in activities such as hiking and gardening. Her love for outdoor adventures is complemented by a commitment to a healthy lifestyle.
Rebecca O'Neill's journey is one of passion, dedication, and a commitment to excellence in the hospitality industry. As the Vice President of Sales and Events for Craveable Hospitality Group, she continues to bring her unique blend of creativity, organizational prowess, and love for hospitality to new heights.
chef alex cabrera
With over a decade of experience working with the team of Cr(eat)e Restaurant Group, Alex Cabrera brings passion and dedication to his role of Director of Food & Beverage - formerly Executive Chef - at Lockworks Tavern & Saltbrick Prime. Cabrera makes sure to present guests with equally impressive and unique dishes, creating an unforgettable meal and atmosphere. “With our amazing food and impeccable hospitality, I want our guests to leave with the desire and curiosity to come back to try more,” he says.
Serving most recently as Executive Chef of the group's acclaimed Chicago restaurant, WoodWind, Cabrera's cuisine is innovative, whimsical, adaptive, and trendy. He enjoys taking classical dishes and recreating them to provide a “never before seen” feel. Further, he loves being able to play with food and its limitless flavors to provide guests with an experience that will instantly win them over. “My goal is to provide awe with every dish,” he says. “Every spoonful should make you crave more.”
A Miami native raised in Fairview, New Jersey, Cabrera was intrigued by food from an early age. He grew up watching and admiring cooking shows, fascinated by the limitless options when cooking, seasoning, and plating each dish. After earning a culinary degree at the Culinary Institute of America in Hyde Park, New York, Cabrera was hired as a line cook in NYC, but quickly fought his way up the kitchen hierarchy into a management position. He has held a multitude of positions including Sous Chef at Chef David Burke’s Bloomingdale’s restaurant as well as at David Burke Fabrick and Sous Chef for Aspen Kitchen—marking the beginning of his successful career with Craveable Hospitality Group. Six months later, Cabrera became the Executive Sous Chef, expanding his culinary talents and leadership skills with his team, before moving to the Twin Cities to work as a Culinary Manager at Revolution Hall in Roseville, MN and eventually as the Director of Culinary Operations.
Now as Director of Food & Beverage at Cr(eat)e Restaurant Group, Chef Cabrera aims to provide a memorable F&B experience for guests by delivering amazing food and hospitality, whether in the dining room, at the bar, or while catering your next event.
When he is not working hard in the restaurants, Cabrera enjoys eating out to see what’s trending in the food and beverage world, and spending time with his wife, daughter, and son - the lights of his life.
chef gary lamothe
Coached by some of the biggest names in the culinary world throughout his career, Executive Chef Gary LaMothe looks to his training, expertise, and leadership as the Executive Chef of Prime Steakhouse at Foxwoods Resort Casino in Mashantucket, CT. Creating an approachable culinary program with big city sensibilities, LaMothe looks to inspire awe in his guests. “We strive to bring the total experience,” he says. “Whether that’s haute techniques in the kitchen or tableside service in the dining room, we leave a lasting impression.” To deliver his vision, the chef remains acutely focused in the kitchen, but values the company of his staff. “I like to incorporate my team in a family atmosphere, where everybody takes ownership of the kitchen,” he explains.
Parents of French, Italian, and English heritages provided multicultural culinary influences to LaMothe from an early age as he grew up in Peekskill, NY, and eastern Connecticut. He often experimented with family recipes and spent time in the garden alongside his grandfather. In love with the tight-knit communities that surrounded him, he recognized the power of dining to bring people together.
After cutting his teeth in local kitchens, LaMothe joined Foxwoods Resort Casino and found himself exposed to more eclectic cuisine than was typical in the region. He took advantage of the opportunity to work alongside celebrity chefs including Emeril Lagasse, Daniel Boulud, Michael Shlow, and Tom Colicchio, as well as talented local chefs, on a variety of special dinners. Eventually, he joined the team opening Paragon Restaurant, which went on to earn AAA’s Four Diamond Award.
LaMothe joined the team at Prime in its opening year (2008) to hone his chops in one of New England’s busiest steakhouses while helping rake in awards from Wine Spectator. Finding additional opportunities to cook with renowned chefs such as Paul Liebrandt, Geno Bernardo, Mary Dumont, and others, LaMothe collected all the insights he could and developed a formidable culinary skillset.
Taking a three-week sabbatical in 2017, the thriving chef traveled to Italy to explore Milan, Florence, and Rome. Meeting and cooking with locals in each region, he learned what made each city distinct and soaked in their rich histories and cultures. Upon his return to The States, LaMothe put his Italian experience to use for the spring 2018 opening of Caputo Trattoria.
Outside of his work, LaMothe retreats to his charming country house in Canterbury, CT, where he enjoys yardwork, playing pool, and spending time with his children. He strives to pass down his affinity for gardening, canning, and preserving—bestowed on him by his grandfather—to his own kin. When traveling, LaMothe explores culinary scenes, whether dining at the locale’s hottest restaurant or checking out its farmers’ market, to keep up with the dynamic culinary world.
