Culinary Productions catered our daughter's wedding at The Suppossey and did a fantastic job. The…read morebride and groom wanted a taco bar and Mike and crew took that and elevated it with pre-dinner passed hors d'ouvres and a gorgeous charcuterie table. The taco bar was high class and delicious but it was the dessert bar that blew everyone away! We had mini banana puddings, key lime pie shooters, gorgeous chocolate covered strawberries and churros with chocolate dipping sauce. I couldn't help myself and had a bite of everything. Thank you for a great evening!

Mike and staff catered our wedding reception and everything was fabulous! The staff was extremely…read morefriendly and outstanding!!! I would highly recommend!!

Absolutely fantastic service- from booking to clean up. Tiffani's services truly were the highlight…read moreof our trip! We ordered a ton of food, wanting to taste a good variety of offerings and she did not disappoint! Tiffani showed up timely with everything she would need to create a fantastic experience! A table setting was created, food prepared fresh onsite, dishes plated and served, everything cleaned up- Absolutely blown away with everything provided and the overall experience. And the food?? It was amazing and delicious, beyond expectations! I really do not think my words can do enough justice to how pleased we were and how much we enjoyed Tiffani's presence. If you have the opportunity, Make. It. Happen!!! Our only regret was not booking brunch services for the following day too. We will be back and will most definitely be utilizing LesGo again!

Chef Tiffani is excellence personified! 16 of us rented 2 houses in the Watersound community and…read moreChef Tiffani catered 2 meals. For dinner we had grouper, mashed potatoes and asparagus with a delicious brownie for dessert. For brunch we had fried grouper, grits, waffles, bacon, smoked sausage, potato casserole with sausage, meatless potato casserole, fresh fruit, strawberry salad, and THE best homemade biscuits! Trust me, it all tasted better than I described it. Not only did she prepare this amazing food, she set the table and served us dinner. The table settings were absolutely beautiful and she decorated the area with beautiful flowers. It was all top notch!! If you're in the area, do yourself a favor and book Chef Tiffani. You won't be disappointed.

I haven't been to Pensacola in several years. My last visit I went to Joe Patti's four of the seven…read moredays I was in town. This visit will most likely be no different! Summer's Sushi was my first stop from the airport. We arrived just as they were opening for lunch. The menu has a very nice selection of the freshest sushi I've had outside of Tokyo. We had a hard time choosing so we went with: tempura roll, spicy tuna roll, California roll, salmon roll, and the Philly roll. We grabbed an obligatory order of edamame as well. The food was absolutely amazing. Every roll made well and so delicious. The team was so friendly and welcoming. There were several sushi chefs putting orders together. Our food came out very quickly. Note: the seating is very limited. I recommend taking your order to go and finding a seat on the covered patio. Itadakimasu

Tucked quietly into the far corner of Pensacola's beloved Joe Patti's Seafood Market, Summers Sushi…read moredoes not call attention to itself. It doesn't need to. It waits with the patience of those who know they are extraordinary. And those who find it, find more than sushi--they find a moment suspended in time. The yellowtail bowl arrives humble, almost modest in its presentation--no frills, no dramatic flourishes. Just glistening pieces, not sliced thin for show, but cut with intention, as if to say: this is how it was meant to be experienced. Cool, dense, and alive with ocean memory. Each bite blooms slowly, almost shyly--first the rich, clean essence of the fish, then a quiet crescendo of warmth from the rice below. The balance is intuitive, not calculated. The kind of flavor that does not announce itself, but lingers like a name you once loved. The crunchy shrimp roll offers contrast, but not discord. It crackles lightly under the bite, the shell a golden veil around tender shrimp. Each element exists in harmony--the crispness, the creamy note of sauce, the whisper of spice. It is sushi not just as food, but as composition. You taste it in layers. And in between those layers, something else stirs--something emotional, unbidden. Not nostalgia exactly, but a kind of sense-memory, a flash of sunlight or a childhood summer. It happens before you can place it. Behind the counter, the open kitchen feels less like a stage and more like a ritual space. Summer and her wife move with calm purpose, hands fluent in the poetry of precision and hospitality. You are not just a guest; you are a welcome participant in something carefully made. The team, too, reflects this energy--effortlessly warm, attentive without performance. This is a place where kindness is woven into the food itself. Yes, there is a wait. It is deliberate. It is the natural result of freshness prepared openly, without shortcuts. And if the wait doubled, it would still be time well spent. Because what arrives is not fast food, but slow reverence. By the end of the meal, I found myself imagining a future event solely for the purpose of bringing their catering into my life. There is no occasion on the calendar yet. But the food makes you want to create one. Summers Sushi is not flashy. It doesn't try to impress. It simply delivers clarity--of flavor, of care, of craft. And in doing so, it transcends its setting, becoming something unforgettable. Unassuming. Unforced. Unparalleled.

The food and service are always great. It's nice now that there are two locations and on is on the…read morebeach.

Went to my cousins wedding and these guys know how to do up a great dinner..Bbq brisket, pork, and…read morechicken..with all the sides..Great Job

These guys are the BEST! They helped me cater my brother's retirement party. Very professional,…read moreeasy to work with and food was amazing! Definitely get the smoked brauts when you hire them. Sooo delicious!

I planned a wedding in Fort Walton Beach, and needed a caterer. I found them on yelp, and with the…read moreway things are these days I was very skeptical. Zeba premier catering was very professional the entire time. The food was amazing. The amount of meat went beyond my expectations. We were able to eat off it the rest of the week. They were a little late, but with the traffic in the area it wasn't bad at all. We were all very happy with the freshness of the food that had a Caribbean vibe. Definitely would suggest to anyone in the area to use them.​

We went to Chef Ed's collaboration dinner with Brother Fox's chef Darian Hernandez. It took place…read moreat Hernandez's restaurant and it was a fantastic night! The dinner was perhaps the best one I have attended in Pensacola! Just to make it even better, it was sponsored by Rombauer Wine. Some of the served wines were 70-80 dollars a bottle retail! The meal was 5 courses over several hours. The service was impeccable and the food was outstanding. Each wine was served in its own fresh, proper varietal glass, which were then whisked away as soon as they were empty. There was even a complementary cocktail to start the meal. We arrived 20 minutes early and we were invited to join some other guests in the bar to wait for the meal to start. We ordered cocktails and as we waited Chef Hernandez had an Amuse Bouche passed by the servers that was a tostone blini topped with a manchego crema, then caviar. Holy Hell! That bite was fantastic! Way to Spanish it up Darian! Very inventive! The first course was Crab Stuffed Piquillo Peppers with lump crab, salsa verde, romesco and garlic bread crumbs. Not a bad start at all, but I did find some shell in my crab. It was served with Rombauer Sauvignon Blanc. Nice pairing. The second course was Chef Ed's and it was hand rolled Butternut Squash Stuffed Tortellini with a sorghum browned butter and pickled ramps. The pairing was with a Rombauer Carneros Chardonnay. Delicious! The third course was again Brother Fox and it was Braised Beef Cheeks Stuffed Cabbage Rolls, with mushroom and turnip duxelle, beef consomme and truffle foam. It was paired with Rombauer Napa Valley Merlot. Awesome, and not too heavy on the truffles. Fourth in line was my absolute favorite. Chef Ed made Elk Tenderloin with black garlic bone marrow, a parsnip puree, and smoked cherries. Pairing; Rombauer Napa Valley Cabernet Sauvignon. I mean come on! Elk is my favorite protein! You make this one just for little ole me Ed? The 5th and final course was a Chocolate Mousse with ganache, raspberry and a cookie crumbled hazelnut brittle. Pairing: Rombauer California Zinfandel. It was good, real good. I just don't really eat sweets. I loved the Zin though! This was a night to remember with the type of meal and service that you could expect in Chicago, Nashville, NYC etc. this was not your usual Pensacola on the Gulf Coast type of affair. Outstanding! I would have given 10 stars if I could have.

Best Personal Chef around. Works so hard to please all his clients. I highly recommend this…read morewonderful man.

I originally sampled Chef Bob's food for a banquet that I was holding at his church. I was so…read moreimpressed that I immediately booked him for my daughter's wedding. His food was remarkable. He's an excellent chef with skills in many areas. He was reasonably priced, and his food was better than the most expensive Caterers that I sampled in town. He was accommodating, kind, and had everything beautifully prepared on time for the venue. I cannot recommend him highly enough. If you don't check out Chef Bob for your wedding or special event, you're missing out on something special. People are still talking about how wonderful the food was at my daughter's wedding.