The Plateau’s Newest Caterer

Written By: Marlene Osteen | Issue: 2021/07 – July

Roberto de Jong

In the South, there are few things we like better than a full-tilt dinner party.  And certainly now, after more than a year of lockdown, we are all eager to throw open our doors and welcome in friends and family.  

Yet, the very thought of turning one’s home, one’s inner sanctuary, into party space is enough to fill even fearless souls with dread.  

Enter Roberto de Jong, The Highlands-Plateau’s newest caterer.  In the 30 years he’s been in business, De Jong has honed his skills at setting a beautiful and delicious table. He knows full well how to eliminate a host’s stress and ensure a festive environment.

De Jong grew up in San Paulo, Brazil, a child of European parents (Italian and Dutch) who loved food and embraced entertaining. He worked at his parent’s Italian restaurant before moving to Miami.  There he spent 10 years working in the catering department of a prominent restaurant before opening his own event business.  

Three years ago, he visited Highlands and, like so many others, fell in love with the town.  As a child growing up in Brazil, his family had a mountain home where he spent holidays.  During the pandemic, he spent more time in Highlands and saw a chance to integrate his work with the community.  

No ordinary party planner, De Jong understands what it takes to transform a venue into a first-class party scene.  

He likes to meet with potential clients first to understand their needs, and he has an uncanny grasp of what people want to eat and how they want to eat it.  

And it’s not just about the food.  He’s equipped and skilled at creating custom event designs and is a master at floral design.  

Want to use your china, linen and glassware? De Jong will show you how to use it. 

Need a tabletop provided; he can do that too.  Assistance with lighting, photography, audio visual and interactive themes is
also available.

As you might expect from a caterer of his stature, the menu includes international and crowd-pleasing selections.  That he was in the restaurant business first, shows in his careful touches.  Medallions of Beef Tenderloin with Red Wine Reduction, Pistachio-Crusted Salmon with Beurre Blanc, Rosemary Grilled Lamb Chops, and Seared Tuna with Aioli Sauce are just some of the examples of his robust flavors and solid recipes.  

Best of all, it’s all served with panache and ease. 

It sounds like this is only the beginning for Roberto de Jong.  

For more information, call Roberto at (786) 838-8423 and be sure to visit his Instagram account, @roberto-deJong, for more information about his work.