Joe Caldropoli
I have been in the food industry since 1985. I graduated with a culinary degree from Westchester Community College, where I majored in Hotel and Restaurant Management.
I began my career in a small, family-owned restaurant in White Plains, New York—Sassafras—where I quickly worked my way up from prep cook to line cook, developing a strong foundation and honing my culinary skills.
From there, I transitioned into the hotel industry with the Holiday Inn Crowne Plaza. I started as a line cook and, within a few years, was promoted to Executive Sous Chef. During my time there, I gained extensive experience ranging from casual dining to fine dining. Working closely with the executive chef, I developed expertise in line operations, soup and sauce production, large-scale catering for events of up to 1,500 guests, management, and—most importantly—the value of exceptional customer service.
In 1989, I married my high school sweetheart, Caroline, and we moved to Danbury, Connecticut. I then entered the corporate dining world with Flik International, where I spent 15 years advancing through the ranks to become a Resident District Manager overseeing accounts with annual revenues exceeding $20 million. During my tenure, I managed high-profile accounts including ESPN, Nine West Shoes, Aetna Insurance, and Hyperion Software.
While living in Danbury, Caroline and I were blessed with three daughters: Danielle, Stephanie, and Ericka.
Our family later relocated to Leland, North Carolina, where I served as Food and Beverage Director on Bald Head Island. In this role, I oversaw four restaurants, a supermarket, housing operations, and the Shoals Club membership.
In 2007, I purchased Coastal Catering and Events, returning to my first love—cooking. Over the next nearly 20 years, I owned and operated the company, building a trusted reputation for exceptional cuisine, professional service, and memorable events throughout southeastern North Carolina.
Coastal Catering and Events proudly served clients from Wilmington, North Carolina, to Calabash and beyond, operating out of premier venues including The Lakes Country Club, Lockwood Folly, and Brick Landing Golf Club.
After almost two decades of growth and success, the company was thoughtfully rebranded as Savory Seasons Catering—a natural evolution that reflects both the experience behind the brand and a renewed focus on creativity, seasonality, and elevated hospitality.
As we begin 2026, Savory Seasons Catering is excited to open a new location designed to better serve our clients while continuing the tradition of exceptional food, service, and unforgettable events.