Our executive chef's name is on the door — in translation. Castle Catering began with four people who spent years inside Denver's most respected Japanese kitchens and dining rooms, and decided the standard they kept there should travel to yours.
Fifteen years running rooms, including assistant general manager at Sushi Den and Izakaya Den. He answers your first email and stays your point of contact through the last.
Maui-raised; Hali'imaile General Store and Pacific'o in Hawai'i, then executive chef at Denver's Sushi Den, where his fish program helped make Colorado a serious sushi destination. Japanese mastery, Latin accents, and a host's instinct for generosity.
Twenty-five years behind sushi counters, from SUSHISAMBA New York to the H Hotel Dubai to Denver's Sushi Den, with Korean technique in the toolkit — fermentation, live fire, and a banchan sensibility. He runs prep systems built to restaurant discipline.
Sushi chef trained at Matsuhisa Denver, with time at OTOTO under Chef Ino-san. He leads service-day kitchens when the calendar runs two events at once.
Twenty years of luxury service, from the Hamptons to Denver — certified sake sommelier at Sushi Den and Izakaya Den, maître d' at Bobby Van's. He runs the front of house, pairs what you drink with what you eat, and is the voice on the phone from first call to last.
We take fewer events than we could, so every date gets the whole kitchen's attention.
We cook where you are — homes, offices, venues — from a licensed commissary base in Denver.
We leave every kitchen cleaner than we found it. Ask anyone who has hosted us.
Meet us over a menu