Emma Roberts

Emma Roberts may have been raised by the world’s original foodie. Every Saturday when she was a child, her father tore out New York Times recipes before joyfully parading her family through a series of specialized grocers in search of the best ingredients to perfect each meal.

Since 1992, the Capers Catering Owner and Founder has carried on that quest for perfection while serving Boston, New England and beyond—ensuring her team crafts each dish from scratch with the freshest-available, locally sourced or organic ingredients.

Driven by her sincere desire to celebrate momentous occasions in delicious fashion, what began as a one-woman tour de force headquartered in a station wagon has flourished into a thriving greater Boston enterprise replete with state-of-the-art kitchen, lauded by critics and clients alike for exquisitely catering corporate and private events of all sizes.

Among Capers’ honors: seven years winning The Knot Best of Weddings caterers—bestowed to the top 4% of vendors—induction into The Knot Best of Weddings Hall of Fame, seven years winning Wedding Wire Couple’s Choice Awards, and multiple prestigious Boston Magazine Best of Boston awards for Best Caterer and Best Wedding Caterer—the latter including the reigning 2019 title.   

Together with her team, Emma remains passionate about forging lasting relationships with clients—creating an innovative food haven they can return to again and again, knowing the knock-your-socks-off flavors, service, and presentation will be the only constants in their otherwise one-of-a-kind culinary experience.

Emma holds a BA from Denison University and graduated with honors from Cambridge School of Culinary Arts. While studying at Miss Porter’s School at age 16, she met her husband Bill, and today, they spend their non-working hours exploring food-centric, exotic locales—often piloted by Bill—forever on the hunt for the makings of the next spectacular dish.


Kevin Marsland, Jr. 


Kevin grew up on the Island of Martha’s Vineyard and started his culinary career at age 14 as a dish washer/ prep cook, and got hooked. After high school Marsland was fortunate enough to work for an award winning French chef that convinced him to go to culinary school at the CIA in Hyde Park, New York. Upon graduating he worked for 3 different Michelin rated chefs most notably Gerard Vie’ at the famed Trios Marches in Versailles France.


I'm ready for spectacular food.


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