Creative Caterer

Alyson Zildjian whips up fresh food to go

Chef Alyson Zildjian went from catering largescale events to prepping individual to-go meals when the pandemic hit Sarasota in the spring.

With her company, Zildjian Catering & Consulting, the entrepreneur had previously been cooking for high-profile clients—from Fortune 500 executives to musicians in Aerosmith—and serving hundreds of guests at massive galas and fundraisers. But now, Zildjian has had to evolve in a changing culinary world, and she has done so masterfully.

“We have definitely had to adapt our business since March. Our catering divisions were devastated and all catering stopped,” Zildjian says. “To pivot, we immediately got our Fresh Food To Go up for online ordering, and we implemented delivery and curbside pickup only.”

Zildjian is no stranger to adaptation. A Johnson & Wales University graduate who studied classical-style cooking at the Hotel Institute Montreux in Switzerland, Zildjian has been working in the food industry for more than 30 years (and started her catering operation a decade ago). Specializing in Mediterranean-style food, Zildjian is highly eco-conscious and dedicated to using fresh ingredients.

“My passion for local food keeps my menus exciting and interesting, and I use local, organic ingredients in season as much as possible. Our menus are thought out with a mindful approach, and we offer gluten-free, vegan, and vegetarian options,” Zildjian says. “Since we are a ‘from-scratch’ kitchen, it’s easy to provide gluten-free options because we make our own stocks, soups, sauces, and salad dressings.”

In 2017, Zildjian launched her Peak Performance Catering division to feed athletes who train and compete in the area (including renowned rowing, soccer, and swim teams). And her Fresh Food To Go option (now her most lucrative operation) has been available for more than a year.

“Because the Fresh Food To Go division was the only source of income during the pandemic, we really ramped up the social media presence and took the opportunity to do special menus for Passover, Easter, Mother’s Day, and Father’s Day,” Zildjian says.

She also began selling her signature hummus online at the Bradenton Farmers’ Market; her baked goods through Green Door Organics; and her breakfast burritos, apricot and granola bars, and Cuban and caprese pressed sandwiches at O & A Coffee.

“We believe, more than ever, that there is a need for more people to have access to the type of food we serve. We seek as much local produce as possible and do not compromise the quality of our food,” Zildjian says. “We are continuing to have a safe and sanitary kitchen so that our clients can count on us and feel comfortable eating our food.”

Zildjian Catering & Consulting: 941-363-1709; zildjiancatering.com