Grounded in the tradition of New York City events and catering, SONNIER & CASTLE

is a luxury purveyor of innovative cuisine, cutting edge design and always-correct customer service.

Informed by current culinary trends, a modern urban American aesthetic fuses with global flavors to create memorable menus.

A team of professionals dedicated to the details of event design and production provide custom-tailored solutions

for a discerning clientele’s parties and celebrations. Through years of experience, SONNIER & CASTLE

has earned a reputation as the premier New York City event expert.


Russ Sonnier and David Castle met in the 1980s while cooking in the kitchen of New York caterer Glorious Food.

After career opportunities sent them to opposite ends of the  globe, Castle as a caterer in Southern California and

Sonnier as a private chef for New York financier Henry Kravis, the two reunited to launch SONNIER & CASTLE in 1997.


“When we launched Sonnier & Castle, our clientele was younger and their point of reference was the food they enjoyed in

New York’s top restaurants rather than traditional private catered dinners. We responded by recruiting chefs from restaurants such as

Jean-Georges, Oceania, Restaurant Daniel  and The Inn at Little Washington. This innovative approach, very unique at the time,

provided our clients the essence of a restaurant-style menu in a catered environment.”

david castle


With over 30 years of experience in the food and beverage industry, Adam Weiss joined SONNIER & CASTLE as CEO in 2012

at the exact moment when the company was poised for a period of growth and profitability.

His leadership skills and strategic agility guarantee the brand’s future. In addition, Weiss is a certified Organic Master Gardener

with connections to many local farmers. He will be able to further deliver on the brand’s promise to provide its customers with the

freshest seasonal ingredients.


“We are passionate about food, and enjoy creating unusual menus made with the best ingredients.

Our clients want something special, food that adds to an event, that is memorable, but not overwhelming or complicated.

And we love the challenge.”

russ sonnier