Jason Kaminski's career in catering began in 2008. He moved to New York City after singing professionally as an opera singer all over the country and abroad. Amidst the financial crisis, with numerous opera companies closing or cutting back, he turned to catering. However, Jason's passion for food and entertaining didn't begin there. He was known for creating elaborate menus for lavish dinner parties with friends and opera patrons while on the road on opera engagements. Combining his skills as a performer with his love and knowledge of food, catering was a natural fit. Jason instantly recognized the similarities between the two vastly different industries.
"The service staff acts as the company of performers and the guests play the role of the audience. The staff learns their lines (the menu) and know their role and position for every moment in the "show."
Jason has performed every role from busser to bartender and learned first-hand how to execute those fine points of service that are the difference between an average event and a flawless one. He learned quickly how to create a seamless, enjoyable experience for every guest through impeccable service. He was quickly promoted to captain by several luxury catering firms in NYC managing every event from start to finish.
His passion for catering grew and he committed to working in catering full-time. Jason began to manage the most lavish events to the most modest. Some events rivaled the greatest opera stages in extravagance and grandeur! He gained invaluable experience working with clients planning every moment, hiring and training staff and sourcing the city's top vendors. With this experience and the support of an amazing team of staff, family and friends, Jason decided to found Relevant Events in 2014. He lives in Brooklyn Heights with his rescue dog Prima.
Chef Peter Murphy’s career in New York City began in fashion at the famed fashion house Ermenegildo Zegna. He thought it would be a fun idea to start selling muffins and coffee at flea markets on the weekends. Impressed with the success, he opened Washington Market, a gourmet food store and catering business in TriBeCa in 1991 - a first in the neighborhood which had no specialty food stores at that time. After running a busy, successful business for nine years, Peter decided to sell the business in 2000 to chef David Bouley whose restaurant empire was expanding rapidly in the area. Focused on taking his career to the next level, Peter enrolled in The French Culinary Institute to hone his skills as a chef and train in classical French technique. He found his niche in high-end, luxury catering which married his logistical skills of running a successful catering business and classical French technique.