Moshile & Diane Rafeedie opened Rafeedie’s Catering & Events in 1986 & this year, they celebrate their 22nd Anniversary in the Catering & Event business.  Rafeedie’s Catering & Events has been featured in articles in Catering Magazine & the Catering Source. Moshile (Mo) Rafeedie Executive Chef & President Mo came to Atlanta to attend Candler School of Theology at Emory University.  He has a very strong background in the restaurant business. Following a desire to increase proficiency in food preparation, Mo & Diane traveled extensively abroad, studying Classic Culinary Arts.  Mo’s skill today is demonstrated in his titles of Executive Chef & Certified Special Event Professional.  He is a member of International Special Events Society, where he sat on the board as a Director of Education.  He is also a member of the American Culinary Federation and International Caterers Association. Through these organizations, Mo has earned the Certified Special Events Professional designation, awarded by ISES for Professional achievement in the special event industry.  It is earned through performance, experience and service to the industry & reflects a commitment to professional conduct & ethics. Diane Rafeedie Office Manager & Financial Officer Diane’s strong talent for organization and her knowledge of business, as well as her attention to detail, has been one of the “behind the scenes” strengths of the business.  Her experience comes from sixteen years with the IBM Corporation where she held several positions, including Marketing Rep & Administration Management.  She also has knowledge from the Banking Industry, as well as the world of Professional Organizers. William (Narcisso) Gomez Chef de Cuisine At an early age, Chef Narcisso Gomez fell in love with food and cooking at his Grandmother’s Restaurant and Cantina in Lima, Peru. Narcisso came to the United States and lived in New York City, New Orleans, Saint Petersburg, Florida and finally Atlanta.  He worked at Trader Vic’s, the Marriott Marquis Hotel and the famous Midnight Sun Restaurant.  He learned his Culinary Arts from veteran Chinese Chefs who spoke no English or Spanish. Narcisso’s strong work ethic, ability and patience to train and his demand to create all foods “From Scratch” using only high quality ingredients, has made him a truly welcome and admired addition to our team for the past ten years. Soledad Lopez Chef Garde Manger and Pastry Chef Chef Soledad came to the United States from Lima, Peru.  She has worked for numerous hotels and restaurants. After arriving with her husband and living in New York, they came to Atlanta and Soledad started at the Atlanta Hilton Hotel in the Garde Manger Department. Her passion and desire to create flawless cuisine shows in every detail, from a simple canapé or French Pastry Dessert, to a stunning presentation of International Cheeses and Fruits.  Rafeedie’s is extremely pleased and proud to have a professional such as Soledad Lopez on our team. Chef Paul Henry Fagg Chef  Paul brings a wealth of culinary skills and talent to Rafeedie’s Catering & Events. After graduating from the University of Tennessee in Knoxville, Paul pursued a culinary degree from the Art Institute in Atlanta, where he was on the Dean’s list. Paul’s talents and professionalism awarded him an Executive Chef position at LeSaint Amour, a French Provencal Restaurant in Midtown Atlanta. Before coming to Rafeedie’s, Paul was the Director of Food & Beverage at the White Columns Country Club in Alpharetta, Georgia.  He also served as Pastry Chef at the Blue Ridge Grill, a trendy and upscale Southern Style Restaurant. We are pleased to have such a well-rounded and talented Chef on our team. Website Services by Integrated MediaWorks - Content © 2008 - Rafeedie's Catering & Events