August 15, 1945 was the day I began my pursuit of excellence. Always the perfectionist, I have strived to achieve the best for others over the past 70 years with a “givers” heart and a “people-pleaser” passion.
I love helping others achieve their dreams and I have a knack for bringing out the best in others and in my luxury catering.
We’ve catered for 5,000+ South Florida homes, corporate offices and venues, 2,500+ brides, scores of Fortune 500 firms, Four U.S. Presidents and Pope John Paul II. Villa Woodbine, Coconut Grove is our exclusive venue and books years in advance. We offer completely customized menus, not cookie-cutter ones like many other catering firms. Your wishes are our commands
Our foremost core value is “Customer Focused Management.” We put ourselves in our clients’ shoes before every event, anticipating their every need. Lots of firms say they do this, but we at Bill Hansen do it with excellence.
Tell us about your team and how they ensure guest satisfaction. How do you find such an amazing team of sales consultants, operations managers and service staff?
Having taught catering management at FIU since 1990 has helped me recruit the best of the best. Our training program is second to none, with demanding standards and the niceties of service taught by a former English Butler.
Bill, over the past 35 years you have catered tens of thousands of events; which one is most memorable?
Catering for 10,000 French plumbers at the Miami Seaquarium tops the list, followed by a corporate executive Vizcaya bride who twirled around the courtyard for hours like a little girl with dozens of friends and family.
We love finding unique, sought-after venues for our clients. No two events are the same, and our team can plan the complete event, including design, décor, lighting, entertainment—the works! We provide 3-D floor plans as well as bridal coordination
I started at the Miami Club in 1980 and am still going strong. Like the late Zig Ziglar said, “I’m not retired, I’m re-fired.” It’s inevitable that many of today’s top caterers learned from me. I also teach Hospitality and Catering Management at a prestigious South Florida University, in which students read from one of the Off-Premise Catering books I wrote. Many of my fellow colleagues and competitors have actually at one point in time taken my class or has worked for me.
I am…and so is my wife Terry. We have sophisticated taste buds and would make great restaurant reviewers because we know what it takes to deliver memorable meals.
Catering is my dream job. To stay sharp, I consult, teach, write for a magazine, work on my second book and keep a great record as an expert witness—“I haven’t been proven wrong yet.”
Doing things bigger and better with amazing foods, top chefs, fabulous event designs and a growing team delivering great customer service. I have no plans to retire…..just staying re-fired!!! We plan to expand to other U. S. cities and have our eye on other countries in Latin America and overseas.