Sally's introduction to culinary arts began at Dover High School with her instructor David Coons. She developed a love for cooking and creating her own dishes. With the opportunity to work under Lorrie Grossman, a local kosher caterer in Dover, her education in Kosher style catering began. She started her own business and honed her craft doing Kosher and Non-Kosher events ranging from 25 to 500 people. As early as 2012 Mezzanine Catering LLC was born. Mezzanine has since opened a production kitchen in Dover on Dover Point Road.
Sally grew up in Dover, NH and married her husband Chuck, also from Dover. They raised 2 sons, Zach and Eli.
It’s no great mystery where Zach developed his passion for food, with some of his fondest memories coming from spending time in the kitchen with family. Following high school, he attended Johnson & Wales University, graduating with degrees in Baking and Pastry Arts, Food Service Management, and Entrepreneurship. After college, Zach has managed several different restaurant concepts, most notably a pair of local Panera Bread Bakery Cafes. Although he has served in a consultant role with Mezzanine for some time, he is excited to be following in his mother’s footsteps and embracing the family business in a full-time capacity.
Zach currently resides in Lee, NH with his wife Jessica, son James, and dog Etta. When not catering, you can find him seasonally at the local ice arena or tending to their extensive greenhouse and gardens.
Born in Baltimore and raised in Virginia, Eric has been living on New Hampshire’s Seacoast since 2009. He attended Johnson & Wales University before continuing his studies at James Madison University, where he held a Sous Chef Position. Later he became the Sous Chef at Herrington On The Bay, a premier wedding and event venue in the DC metro area. While there he oversaw the kitchen for on and off site events as well as R&D for the whole facility. Since his move to NH, Eric has worked at The 100 Club in downtown Portsmouth and at Jewell Towne Vineyards in South Hampton.
Eric is at home in the kitchen. He has held numerous roles at Mezzanine since it’s inception and we’re excited to have him accept the role of Head Chef. He brings a passion for regional American cuisine and a love for the creativity needed in catering private events. Whether developing appetizers with cocktail pairings, cooking for a wedding reception or assembling a business luncheon, his diverse background is a perfect fit for Mezzanine Catering.
Born and raised in the Seacoast, Victoria brings over 6 years of customer service and client relations to the Mezzanine team. Event and Wedding Coordinating has quickly become a passion of hers. She takes great pride in helping couples see their food vision through to a reality, and particularly enjoys getting to know her clients as she helps them plan their perfect menu. There’s no detail too small nor question too minor to warrant a quick response for her clients!
When not working, she enjoys outdoor adventures with her dog Annabelle.
Living and working throughout the Seacoast of NH and Maine, Courtney has always had a passion for Baking & Pastry. It Began with her time in Culinary Arts at Portsmouth HS, and continued through her education at The Connecticut Culinary Institute. After graduating, an internship with the acclaimed Jacques Fine European Pastries grew into a full time role as a Baker and Cake Decorator. Four years later, she joined the team at Beach Pea Baking Co. in Kittery ME where she continued her work with cakes as well as refining her knowledge of pastry. As the Pastry Chef for Mezzanine Catering she brings both a wealth of knowledge and a great deal of finesse to everything from wedding cakes and specialty desserts to breakfast pastry and scratch breads.
When she’s not working on her confections, Courtney enjoys spending time her 2 cats and skiing in the winter as much as she loves walking the beach in the summer. She has an extensive (and impressive) collection of sea glass and other treasures from the ocean. She remains @fearless_baker
Growing up locally in Dover, Eli found his interest in food from taking courses in high school, experimenting in the kitchen and sharing food with family and friends. After attending the University of New Hampshire, graduating with a degree in communication, he spent time helping to launch brands and marketing campaigns across the seacoast while managing sales for a local brewery, finding a love for craft spirits and beer. He is excited to bring his passion for marking and design to the Mezzanine team.
When not behind the computer or baking bread, you can find Eli reading about food and agriculture, or spending time with friends and family.