Hugh’s Catering and Events
A Fort Lauderdale catering legacy begins.
Fort Lauderdale, Florida
Four specialized divisions, each built for a different need—from landmark events and office catering to culinary production and disaster response.
The portfolio
Each division serves a distinct client need, with the team, service model, and resources built specifically for that work.
Large-scale, full-service events with custom menus, planning, staffing, rentals, bar service, and complete on-site execution.
Visit Hugh’sOffice breakfasts and lunches, business meetings, recurring meal programs, and dependable drop-off or delivered catering.
Visit ArgentelleCanapés, hors d’oeuvres, prepared foods, yacht and inflight provisioning, and custom products for hospitality partners.
Visit Big ChefRapid-deployment mobile kitchens, basecamp feeding, water, ice, and 24/7 workforce support for emergency and government operations.
Explore HCBSAbout Licata Hospitality
A Fort Lauderdale hospitality group built to honor respected legacies, sharpen operations, and raise the standard across every brand we lead.
Our approach
Licata Hospitality brings restaurant discipline and hands-on leadership to established culinary companies with real history and loyal clients.
We protect the reputation each name has earned while strengthening the systems behind it—culinary standards, service, vendor relationships, event logistics, and client experience.
Today, Hugh’s Catering and Events, Argentelle Catering, Big Chef, and HCBS operate as four distinct divisions. Each has a defined role, while one leadership team maintains the standards behind them all.
A Fort Lauderdale catering legacy begins.
A distinctive catering and special-events name is founded.
Culinary production and custom food solutions take shape.
Four distinct brands united by one operating standard.
Our leadership
Our Fort Lauderdale-based leadership team brings restaurant and large-scale event expertise to every brand, from strategy and menu development through final execution.
Owner & Chief Executive Officer
Anthony brings restaurant-refined standards and an operator’s eye to Licata Hospitality. He personally oversees growth strategy, menu development, vendor partnerships, and key client relationships, ensuring quality and execution are never compromised.
Chief Operating Officer
With more than 25 years orchestrating complex events—from Philadelphia and New York to South Florida’s luxury market—Steve leads logistics, timelines, teams, and on-site operations with calm, immediate problem-solving.
Executive Chef & Culinary Director
Chef Daniel’s Swiss and Italian heritage informs a career refined in kitchens from Belgium to Geneva and Northern Italy. A Culinary Institute of America graduate with Michelin-star training, he leads menu development and culinary standards across the group.
How we operate
Food, timing, presentation, and service are judged at the level guests experience them—not by what is merely acceptable for an event.
Experienced decision-makers stay close to the work, solve problems quickly, and own the result from beginning to end.
Clear ownership, disciplined systems, and one shared standard keep every detail aligned across our portfolio.