B I T E new york

We really hate the word "catering".

This word conjures all the worst least-common-denominator associations, and we believe that through our attention to craft & collaboration, our work attains an authentic resonance far beyond that of most service providers.

We don't want to "cater to"; we aim to work with and compose for, to express & celebrate our clients' & partners' personalities as best we can.

but...

Until we find a more poetic & still succinct descriptor, catering is what we do. 

Our projects are equally balanced between private (weddings, birthdays, social gatherings), non-profit (galas, openings, fundraisers) and corporate (launches, fashion shows, meetings).

Scott Skey | Chef + Owner

BITE's chef & founder Scott Skey came to cooking unexpectedly, during a year abroad from Princeton University while traveling through SE Asia.

After graduating college in 1993, Scott moved to NYC to work with Wayne Nish at March Restaurant with alumni of the celebrated Quilted Giraffe.  He spent 3 formative years at the restaurant, during which time he worked all stations and played a vital role in earning a three star NYT review.

He left in 1996 to become chef de cuisine at 9 Jones, where he further developed his ingredient inspired cuisine in a more bohemian West Village neighborhood setting.

He was appointed executive chef of Caviar Russe in 1997. During his 6 year tenure at the Madison Avenue Jewel-box, he landed 2 stars in the NYT, an A+++ rating with J Walman and a 26 food rating in Zagat; he was featured in an article by Amanda Hesser, "so you think your kitchen is small?" and Ruth Reichl's TV series Eating Out Loud.

In 2004, Chef Skey opened BITE, hoping to bring a contemporary culinary sensibility to the event arena - celebrating quality ingredients, creative compositions with comfortable and charismatic service.

Mission

We believe in FOOD.

Our ingredients are our sustenance; we cannot achieve the summit without pristine & inspirational building blocks.

We love local purveyors and seasonal items, as these allow us an authentic connection to terroir. As contemporary cosmopolitans, we also embrace our global culture, exotics and imports.

We believe in PEOPLE.

Our community is our soul & spirit.  We are chefs, artists, actors, models, musicians, dancers, thinkers & rogue scholars. We support one another at work - but also in our retreats, softball team, theater events, excursions, parties and games. 

Our collective spirit animates our events in a way that rote professionalism never could.

We are proud, we are vibrant, we are strange & wonderful.

We believe in CRAFT.

Our culinary craft is our body: heart, frame, muscle and gut. We understand ourselves first & foremost as craftsmen.  We are driven by ingredients, not by ego; we are inspired by Nature, not by trends.  

Our cuisine aims to highlight not our own creative genius but the inherent beauty of the natural world.

We believe in MAGIC.

Magic happens when our food, our people and our craft become transformed into an authentic expressions of our clients' grander personality.

We achieve this through collaboration, where we do our very best to interpret the character of our clients, as well as that of our clients' guests, setting, season and occasion. 

Magic cannot catch fire in a vacuum; without this last drop of supernal quicksilver our craft cannot come to life.

Magic doesn't happen on the table, but at the table.

This is the transcendent moment; this the memory that lasts.

This is Art.