Claudine Revere’s love of hospitality stems from a childhood of enjoying family meals around the kitchen table filled with great food and lots of love. After managing several high profile restaurants and catering companies in New York City, Revere started Relish in October of 2001.
Claudine’s vision for Relish was to create a catering and event planning company that worked with clients to create innovative events across a vast culinary landscape. Her desire to provide clients with an exceptional service and culinary experience is evident in every event Relish executes.
David is a seasoned hospitality and food and beverage professional with over 20 years of executive management and leadership experience in restaurants and catering in boutique hotels, conference hotels and centers, resorts, and catering firms around the U.S. including Hiltons, Ritz-Carltons, and Abigail Kirsch. His experience in the luxury segment also includes restaurant and hotel openings, restaurant re-positioning, and high level event planning and execution. His educational background includes a Bachelor's Degree in Business Management with a focus in Hospitality from The University of Phoenix as well as Professional Development Program courses at Cornell University.
David has a passion for innovative food, beverage, and service execution as well as effective sales and marketing strategies in restaurants and catering. He has a keen understanding of and demonstrated ability in bringing all these aspects together to ensure exceptional event experiences while delivering strong financial performance.
Anna was raised in a big Italian family where delicious food brought everyone together. Her passion for event planning all started at her college internship at Bringing Hope Home, a non-profit organization who help families struggling with cancer. Upon completing her undergraduate degree, at Bloomsburg University of Pennsylvania, she jumped into the events industry as a wedding consultant at American Wedding Group.
Recently, Anna moved from Philadelphia, PA to Washington, D.C. where she found her home at Harvest. Anna is determined to excel in her career as a catering and event planning professional and to continue to bring her creative ideas to life.
Shalia earned her degree at L’Academie De Cuisine in 2014 and received a Professional Culinary Arts Certificate in Gaithersburg, MD.
Shalia trained as an apprentice at Blue Duck Tavern, Park Hyatt Washington, D.C. She then went on to work at the W Hotel in Washington, D.C. Later, she became Sous Chef at Galley Foods followed by Firefly Restaurant Kimpton Hotel Madera. Shalia went on to become Chef at Cafe Nordstrom's In Pentagon City. Shalia joined the Harvest Catering team in June of 2018 as Executive Sous Chef.