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Our Chefs

Jose D. Rios, CEC, MDG

Culinary Director

Jose D. Rios, CEC, MDG

Jose D. Rios, is a Certified Executive Chef by the American Culinary Federation and Recognized as a Maitre’ Du Gout by Chefs in America, With a Culinary background that expands over three decades Chef Rios has been Synonymous with Some of the Largest, Most Sophisticated and Trend Setting Political, Social, Sporting and Charitable Events in South Florida and abroad.

Prior to joining Gourmezza Catering, Chef Rios was a Chef at Ocean Reef Club in Key Largo, Fl. from 2012 to 2014 where He was responsible for overseeing the Day to Day back of the house operation, Recipe and Menu Development, Food & Equipment Purchasing, Food Costing, Quality Control, Maintaining High Standards of Sanitation & Health Regulations and The Training & Development of Over 20 Employees of Two Restaurants….Continue

Carmen Mata


Carmen Mata

With wide acceptance among diners in South Florida, Chef Carmen Mata leads Gourmezza Catering, a brand that takes pride in quality and culinary distinction.

Born in Caracas, Venezuela, Carmen Mata began in the culinary world over a decade ago. In her native country she studied Business Administration and later on American soil entered the prestigious Le Cordon Bleu College of Culinary Arts, based in Miami.

During her career she has taking part in the some important events such as charity dinners from various foundations as well as many prívate and corporate events. Her outstanding dedication and committement to her school work at Le Cordon Bleu won her special awards and recognitions and graduated with honors……Continue