Heirloom Catering is a full-service caterer operating out of St. Francisville, LA and serving New Orleans to Natchez. Chef Jason Roland specializes in multi-regional cuisine. He was classically trained at the Culinary Institute of America in Hyde Park, NY and was Executive Banquet Chef of the Windsor Court Hotel (rated the Best Hotel in The World in 1998) for 8 years. He also worked at Mr. B's Bistro, Muriel's in Jackson Square and Beau Chene Country Club, all in New Orleans.

Jason worked with upscale European Catering in Aspen, Colorado, the Belcourt Castle and Hotel Viking in Newport, Rhode Island and the famous Registry Resort in Naples, Florida. Jason moved back to Louisiana in 2003 and opened Jason Roland Catering. During the duck hunting season, November to late January, Jason works as the Executive Chef of the exclusive Marsh Club located in Vinton, Louisiana.

Born & raised in Baton Rouge, La. Chef Daniel Thompson was cooking by the time he was 8. His internship was at Windsor Court in New Orleans and his first job at the Commander's Palace. Daniel wanted to learn about Asian Cuisine. He then moved to Hawaii to work at Roy's only to move back to Baton Rouge after the attacks of 9/11 to cook at the Baton Rouge Country Club.

Daniel later began working for John Folse at White Oak Plantation. White Oak's executive chef discovered the nuances of south Louisiana cuisine. "Gumbo is different in New Orleans than it is in Lafayette. What better place to learn about that than here in Louisiana."

Heirloom Cuisine has a fully licensed catering kitchen in the rolling hills of St. Francisville as well as a fully equipped mobile kitchen, which enables us to produce top quality cuisine at any site. Heirloom Cuisine is ready to meet all of your catering needs and exceed all of your expectations!