In this episode of the Wedding Day Podcast, hosts Sonja Babich and Alexis Sanabria—Publisher of Oregon Wedding Day—sit down with James Fowler, owner and creative director of Devil's Food Catering, based in Portland, Oregon. Known for its exceptional food and seamless service, Devil's Food Catering has become a top choice for weddings in the Pacific Northwest. James shares his journey in the catering world, insights into creating unforgettable dining experiences, and tips for couples navigating the catering process for their big day.

James begins by recounting his roots in the hospitality industry, starting in restaurants at the age of 14 in Kansas City. He moved to Portland 20 years ago, eventually joining Devil's Food Catering in 2011. Over the years, he climbed the ranks, becoming the owner in 2019. Reflecting on the company's growth, he notes that they've doubled in size since his ownership began, even weathering the challenges of the pandemic. With a team of over 200 employees during peak seasons, Devil's Food handles up to four events a day, showcasing their expertise in logistics and creativity.

For couples beginning their catering journey, James emphasizes the importance of booking a caterer early, ideally right after securing a venue and planner. With inquiries already pouring in for 2025 and beyond, he highlights the value of planning ahead. Tastings, he advises, should align with the wedding season whenever possible. "It's better to try a grilled peach salad in the summer than in January," he explains, stressing the importance of seasonality in achieving the best flavors. Tastings also help couples build trust in the caterer's expertise and creativity rather than micromanaging every dish.

A significant portion of the episode dives into the logistics of catering. James shares how his in-house planning team collaborates with couples to craft menus, determine staffing needs, and design layouts tailored to the event's scale and style. Whether a couple opts for plated, buffet, or family-style service, James notes the pros and cons of each and highlights how Devil's Food elevates every option with thoughtful presentation. "It doesn't have to be chafing dishes and table skirts—buffets can be beautiful and creative," he says, encouraging couples to think outside the box.

The conversation also touches on the complexities of wedding-day timing and guest counts. James shares how small adjustments can ripple through staffing, food prep, and rentals. While last-minute changes are common, good communication with planners and caterers is key to minimizing disruptions. He also discusses the importance of accommodating dietary restrictions, a growing trend in recent years. "There's more awareness now, which is mostly a good thing," James notes, explaining how his team prepares for these needs without compromising the overall dining experience.

As the episode concludes, James reflects on the creative side of catering. From custom menus inspired by a couple's vision to intricate bar programs featuring zero-proof cocktails and pre-batched signature drinks, Devil's Food thrives on challenges. "It's like a puzzle—different every day, different client, different space," he says. This dedication to innovation and client satisfaction has made Devil's Food a standout in the wedding industry.

In this episode of the Wedding Day Podcast, hosts Sonja Babich and Alexis Sanabria—Publisher of Oregon Wedding Day—sit down with James Fowler, owner and creative director of Devil's Food Catering, based in Portland, Oregon. Known for its exceptional food and seamless service, Devil's Food Catering has become a top choice for weddings in the Pacific Northwest. James shares his journey in the catering world, insights into creating unforgettable dining experiences, and tips for couples navigating the catering process for their big day.

James begins by recounting his roots in the hospitality industry, starting in restaurants at the age of 14 in Kansas City. He moved to Portland 20 years ago, eventually joining Devil's Food Catering in 2011. Over the years, he climbed the ranks, becoming the owner in 2019. Reflecting on the company's growth, he notes that they've doubled in size since his ownership began, even weathering the challenges of the pandemic. With a team of over 200 employees during peak seasons, Devil's Food handles up to four events a day, showcasing their expertise in logistics and creativity.

For couples beginning their catering journey, James emphasizes the importance of booking a caterer early, ideally right after securing a venue and planner. With inquiries already pouring in for 2025 and beyond, he highlights the value of planning ahead. Tastings, he advises, should align with the wedding season whenever possible. "It's better to try a grilled peach salad in the summer than in January," he explains, stressing the importance of seasonality in achieving the best flavors. Tastings also help couples build trust in the caterer's expertise and creativity rather than micromanaging every dish.

A significant portion of the episode dives into the logistics of catering. James shares how his in-house planning team collaborates with couples to craft menus, determine staffing needs, and design layouts tailored to the event's scale and style. Whether a couple opts for plated, buffet, or family-style service, James notes the pros and cons of each and highlights how Devil's Food elevates every option with thoughtful presentation. "It doesn't have to be chafing dishes and table skirts—buffets can be beautiful and creative," he says, encouraging couples to think outside the box.

The conversation also touches on the complexities of wedding-day timing and guest counts. James shares how small adjustments can ripple through staffing, food prep, and rentals. While last-minute changes are common, good communication with planners and caterers is key to minimizing disruptions. He also discusses the importance of accommodating dietary restrictions, a growing trend in recent years. "There's more awareness now, which is mostly a good thing," James notes, explaining how his team prepares for these needs without compromising the overall dining experience.

As the episode concludes, James reflects on the creative side of catering. From custom menus inspired by a couple's vision to intricate bar programs featuring zero-proof cocktails and pre-batched signature drinks, Devil's Food thrives on challenges. "It's like a puzzle—different every day, different client, different space," he says. This dedication to innovation and client satisfaction has made Devil's Food a standout in the wedding industry.