With close to 30 years of experience in the hospitality industry, Kevin Charbonneau has distinguished himself as one of the nation's leading event management experts. His extensive knowledge of industry best practices, combined with his operational expertise, personnel management and hands-on approach to each client has made him one of the most sought-after consultants in his field. Specializing in a variety of events ranging from large-scale productions to intimate affairs encompassing the corporate, entertainment, sporting and social markets.

In 1991, Charbonneau joined Restaurant Associates as Director of Service where he spearheaded the company's operations and service programs - key factors in increasing the company's hiring and retention, departmental productivity and overall client satisfaction. Five years later, he created his own consulting company (TCC, The Catering Consultant) where he serviced a diverse roster of clients, including Jaguar, Cartier, and renowned chefs David Bouley, Dan Barber and Wolfgang Puck.

In 1998, Charbonneau was named Vice President of Operations for Puck's national catering initiative, Wolfgang Puck Catering and Events, where he developed the operational and training programs for executives, management and hourly event personnel. In addition, Charbonneau’s role was to provide personal oversight for many of the company's high-profile events, including the Academy Awards’ Governors Ball, The Grammy Awards as well as PGA and USTA sporting events, presidential dinners and elite celebrity weddings.

In 2007, Charbonneau relaunched, The Catering Consultant, a company which provides comprehensive solutions to growth-oriented companies, including existing catering companies, emerging restaurateurs seeking entry into the catering market, and event producers and designers in need of hospitality and event management.

Charbonneau is a catering professional who understands the business - both its challenges...and its opportunities.