It all started in the spring of 2009 when Roy Handler, a half-Jew from New Jersey and Meghann Wright, a half-Irish musician from Hawaii, found themselves cooking together at an upscale tavern outside New York City. Roy’s CIA training and love of fresh, natural foods paired with Meghann’s creativity and interest in exotic ingredients and cuisines yielded a complimentary flavor profile in the kitchen.

Meghann’s serious approach to experimentation pleasantly contrasted with Roy’s silliness on the line to the point where it could no longer be denied. A roux was created and the rest of the ingredients immediately followed. They half-baked an idea of sharing their love of cooking and great food with the world, then actually sat down over coffee and finished it with truffle oil. Thus was born hautemess catering.