In this episode of Wedding Day Podcast, host Sonja Babich and co-host Lara Burnap sit down with Alan Dunn, founder of Los Angeles-based catering company Très L.A. Group. Recorded on-site at Hummingbird Nest Ranch, the conversation explores Alan’s path to becoming one of the most respected names in hospitality, along with a candid look at how wedding catering—and client expectations—have evolved over time. For couples currently planning, one of the biggest questions is: why does wedding catering cost so much—and can those prices change after booking? This episode offers a clear, behind-the-scenes answer.

Alan’s journey into the industry was anything but traditional. After college, he sold his car and bought a one-way ticket to Paris, spending more than a year traveling throughout Europe and Asia. That experience shaped his perspective on food, culture and service in a lasting way. After a brief stint studying theater in New York, he eventually made his way to Los Angeles, taking on hospitality roles—from bartending to catering—while building the foundation for what would become his career.

His time at Chateau Marmont proved pivotal. Working his way up into a leadership role, Alan developed relationships with high-profile clients and gained firsthand experience in creating memorable, highly personalized events. As those clients began requesting his help with private celebrations outside the hotel, the idea for his own company took shape. In 2003, Très L.A. Group was born, built on a trusted team of chefs and service staff who had worked alongside him and shared his commitment to quality. As a leader in Los Angeles wedding catering, Alan has seen firsthand how both client expectations and industry standards have shifted across California weddings.

Over the years, Alan describes the company as having lived “multiple lifetimes.” Early on, the focus leaned heavily into aesthetics—stylized service, polished presentation and high-profile events. As the business evolved, weddings became a central part of its identity. Today, however, the landscape looks very different. Alan explains that wedding catering costs have increased significantly in recent years due to rising food prices, labor costs and long booking timelines, which can make pricing more complex than couples expect. Because most weddings are planned a year or more in advance, catering pricing can shift—meaning contracts today often include flexibility for adjustments or menu changes while still protecting the overall guest experience.

At the heart of Très L.A.’s approach is what Alan calls “TNT,” or “Tiny Noticeable Touches.” From house-made elements like butter and bread to thoughtful presentation details that elevate each course, these small additions are designed to transform the guest experience. He notes that today’s couples are more food-conscious than ever, often seeking restaurant-level dining at their weddings and looking for ways to make their menus feel distinct and memorable—proving that wedding catering is no longer just about feeding guests, but about creating a true dining experience.

In this episode of Wedding Day Podcast, host Sonja Babich and co-host Lara Burnap sit down with Alan Dunn, founder of Los Angeles-based catering company Très L.A. Group. Recorded on-site at Hummingbird Nest Ranch, the conversation explores Alan’s path to becoming one of the most respected names in hospitality, along with a candid look at how wedding catering—and client expectations—have evolved over time. For couples currently planning, one of the biggest questions is: why does wedding catering cost so much—and can those prices change after booking? This episode offers a clear, behind-the-scenes answer.

Alan’s journey into the industry was anything but traditional. After college, he sold his car and bought a one-way ticket to Paris, spending more than a year traveling throughout Europe and Asia. That experience shaped his perspective on food, culture and service in a lasting way. After a brief stint studying theater in New York, he eventually made his way to Los Angeles, taking on hospitality roles—from bartending to catering—while building the foundation for what would become his career.

His time at Chateau Marmont proved pivotal. Working his way up into a leadership role, Alan developed relationships with high-profile clients and gained firsthand experience in creating memorable, highly personalized events. As those clients began requesting his help with private celebrations outside the hotel, the idea for his own company took shape. In 2003, Très L.A. Group was born, built on a trusted team of chefs and service staff who had worked alongside him and shared his commitment to quality. As a leader in Los Angeles wedding catering, Alan has seen firsthand how both client expectations and industry standards have shifted across California weddings.

Over the years, Alan describes the company as having lived “multiple lifetimes.” Early on, the focus leaned heavily into aesthetics—stylized service, polished presentation and high-profile events. As the business evolved, weddings became a central part of its identity. Today, however, the landscape looks very different. Alan explains that wedding catering costs have increased significantly in recent years due to rising food prices, labor costs and long booking timelines, which can make pricing more complex than couples expect. Because most weddings are planned a year or more in advance, catering pricing can shift—meaning contracts today often include flexibility for adjustments or menu changes while still protecting the overall guest experience.

At the heart of Très L.A.’s approach is what Alan calls “TNT,” or “Tiny Noticeable Touches.” From house-made elements like butter and bread to thoughtful presentation details that elevate each course, these small additions are designed to transform the guest experience. He notes that today’s couples are more food-conscious than ever, often seeking restaurant-level dining at their weddings and looking for ways to make their menus feel distinct and memorable—proving that wedding catering is no longer just about feeding guests, but about creating a true dining experience.