Forklift Catering is a chef-owned and operated catering company based in Somerville, Massachusetts. For chefs Jamie and Dennis, the food comes first. A great event is built around great food. All the planning, beautiful decorations, and carefully-selected music can come crashing down under the weight of a tough and flavorless beef tenderloin or a soggy salad. With Forklift, the food is never an afterthought.
Your tastes and desires will be considered, along with the best that our local farms offer during the season of your event. We will come up with an exciting and distinctive menu; a menu that will please foodies and locavores, but won't scare away the meat and potatoes crowd. With our vast food knowledge, creative menu suggestions, and attentive service, we make planning and executing an event easy and delicious.
The sample menus and photos on this website provide a small glimpse of what we offer. We can work within a fixed budget or accommodate the most lavish desires. We love working with our clients to draw out those details and special touches that will make your meal or celebration memorable -- a philosophy that continues to distinguish Forklift among caterers in Massachusetts.
Sustainability in Practice
Forklift Catering became a certified Sustainable Business Leader in 2012, officially recognizing our commitment to environmental sustainability. This certification program is run by the Sustainable Business Network of Massachusetts and requires businesses to take a comprehensive approach to sustainability, covering seven key categories:
Pollution Prevention & Safe Alternatives
Local Purchasing & Local Food
Forklift’s commitment to sustainability is evident in our everyday practices, and Forklift is a very low-waste operation. All of our “waste” with the exception of thin plastics and vinyl food handling gloves are recycled or composted whenever we can. This includes all cooking oils which are converted to bio-diesel, and all inedible food waste which is composted and turned into fertilizer. The remaining materials are recycled and converted into other useful products.
Meet the chefs
Growing up in Newton, Mass., Dennis's passion for creating food blossomed early in life while watching Julia Child cook on television. It was no surprise that his first job as a teenager was at a local restaurant.
He attended University of Massachusetts Amherst for food service management while amassing experience at the former Cha Cha Cha, an award-winning Latin-fusion grill in Northampton, where he worked under renowned Chef/Owner Unmi Abkin.
Dennis returned to Boston and assisted Flour Bakery owner and then Pastry Chef Joanne Chang at Mistral, Chef Jamie Mammano's celebrated French-Mediterranean restaurant, working there during its rise to become one of Boston's premier fine dining destinations.
Dennis concluded his formal training at the Cambridge School of Culinary Arts. Prior to co-founding Forklift Catering, he worked for nearly a decade as a private chef in Boston and Martha's Vineyard, providing a panoply of delectable World Foods to varied clientele. He lives in the Boston area, where his bookshelves are brimming with cookbooks and culinary literature from around the world.
Jamie brings a refined palate and an unabashed appreciation for food to your table. Jamie's first restaurant experience was at the former Somerville, Mass. institution Eat Restaurant under chef Pete Sueltenfuss.
Jamie spent time in Italy, hunting truffles in Acqualagna, visiting farms outside of Parma, and touring the central market and restaurants of Florence. Prior to co-founding Forklift Catering he was sous chef at the award-winning Upstairs on the Square in Cambridge under chefs Steven Brand and Susan Regis, a restaurant known for grooming many of the area's best chefs.
Also working for four years as a private chef, Jamie has learned an appreciation for the personal touch of creating a customized meal to suit the tastes of individuals and understands the details that go into preparing a thoughtful and well-executed event, whether it is an intimate seven course meal or a large gathering.
He graduated at the top of his class from the Cambridge School of Culinary Arts, and also holds a Bachelor of Arts in Political Science from Hobart and William Smith Colleges. When not in the kitchen or managing the books for Forklift, Jamie plays guitar and mandolin, and loves flyfishing.