Lisa LaRuffa of Villa Farotto Restaurant & Catering

Coffee Talk with Lisa LaRuffa of Villa Farotto Restaurant & Catering

WC: How did you get started in the catering business?

LL: I got started inthe catering business by being brought up in the restaurant business. Not only was I raised in a family that loves to have parties, they also like to work hard and make it happen. I got my degree in Hotel and Restaurant Management in Arizona and worked for three corporate companies. I did outside sales and catering for two of those restaurants. When I came home to work with my family and open our new restaurant the catering was a natural step. I love having parties and helping others put their own together. It's fun!

WC: How would you describe the style of food Villa Farotto prepares? Why do you prefer this style?

LL: The style of food we serve at Villa Farotto is what we consider Contemporary Italian American. The menu was created by our executive chef, my husband, who used his professional experience, family recipes, as well as some of Farotto's original recipes. Farotto's recipes, his grandma's Italian recipes he grew up on, and his culinary background. Gerard loves customizing menu items. Many times he is asked to customize items and they end up on our catering menu. He truly has a passion for cooking and accommodating our guests' every need.

WC: What do you think are the most common questions planning couples have regarding hiring a caterer for their wedding?

LL: The most common questions I hear are "What are our options?" and "Can you do this?" We offer food tastings which Gerard and I are both involved with. It provides the time needed to go through any details prior to the event as well as allowing us to get to know our guests, which we believe is the key to a successful relationship.

WC: Do you have some advice for planning couples who are considering having their wedding catered?

LL: The advice I have for most couples, is to have an idea of what style of service you prefer and what you cannot live without on the big day. The style of service -- sit down, buffet, or stations -- helps with menu selection. The things you cannot live without are those things you have always dreamed of -- "When I get married I'm going to have this". Some of these items get forgotten if you do not put them at the top of your list.

WC: What are some of the reception venues where Villa Farotto caters? Do you have some favorite venues?

LL: Reception sites that we cater to currently are Kemp Auto Museum, the Dog Museum, The Magic House, Bentley/Lamborghini St. Louis, and St. Louis County Parks. They all bring a different look and feel to an event. I truly do not have a favorite. I think it's up to the Bride and Groom. I believe it's like buying a house -- when you walk in, you either love it or hate it.

WC: Does Villa Farotto have its own special event venue?

LL: We are exclusive at Bentley/Lamborghini St. Louis. We are currently working on other venues, trying to do the same.

WC: What other catering events can you offer a planning bride or her family?

LL: The other things we can do that pertain to weddings are Couples Showers, Bridal Showers, Bridal Luncheons, and Rehearsal Dinners. We can do any of these at Villa Farotto or off-site, for example at an individual residence. Backyard events with tents are always fun!

WC: Do you service areas outside of St. Louis?

LL: We have the option of working outside of St. Louis should it come up.

Read other interviews at the Club Cafe.