BEHIND THE SCENES

MEET OUR TEAM

DEDICATED TO EXQUISITE SERVICE

Emma Roberts

OWNER & FOUNDER

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—300+ events annually—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.

In 2019 she added a further splash of fun to Capers' services, launching the free-spirited yet sophisticated mobile bar, Olive & Twist.

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.

EXECUTIVE CHEF

Growing up helping his grandparents tend to their Chappaquiddick farm on Martha’s Vineyard forever changed how Kevin Marsland, Jr. looks at food. As young as 4, he would shadow his grandfather, waking early to feed the animals, pick vegetables, and choose the egg that would soon become his breakfast.

Witnessing the infinite patience and 24/7 devotion vital to creating each seed, animal, fruit, and vegetable ingrained within him an eternal respect for the immense value of every resulting crop.

It’s no wonder, then, that respecting ingredients is a cardinal virtue emphasized in his Capers Catering kitchen today. From dishwasher to executive sous chef, a loyal, symbiotic team hailing from nine countries is his secret sauce in successfully transforming those invaluable, local and organic ingredients into dynamically presented symphonies of flavor.

Driven to surprise, delight, and WOW diners, Kevin is on an endless quest to evolve and refine the overall food experience. Even when received to glowing praise, he and his team constantly aim to improve.

Outside the kitchen, he’s likely otherwise immersed in a foodie experience with his family—waiting 8 hours in line for famous fare, discovering the next local hidden gem, savoring the home cooking of a wide swath of international friends, or frequenting open markets abroad to taste authentic ethnic flavor. Beyond regular jaunts to New York City, Miami and Toronto, Kevin has visited 19+ countries—drawing on these global influences to create truly unique flavor fusions when brainstorming new dishes. 

Kevin graduated from the Culinary Institute of America in Hyde Park, NY and built his career working for acclaimed French chefs at Michelin-star and nationally ranked restaurants in New York City, Boston, and just outside Paris. He has studied under Gérard Vié at Versailles’ Trios Marches, Certified Master Chef Steven Jileba, Alain Rayé, and Dominic Rizzo, former sous chef at Monaco’s Alain Ducasse when it was widely regarded as the number one restaurant in the world.

Kevin and his wife Jane celebrated 19 years of marriage in 2019, and live in Westwood, MA with their two young sons.

Chuck Ray
Chief Operating Officer
Kristin Atwood
Director of Catering Sales
Dulce Williams
Staffing Manager
Kerri Cronin
Event Specialist
Catherine Katinas
Event Specialist
Phil Corona
Beverage Director
Juaquin Guerra
Operations Manager
Steve Brocone
Sous Chef
Enos Arnold
Executive Sous Chef
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SERVING NEW ENGLAND & BEYOND

I'm ready for spectacular food.

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INTRODUCING

 the mobile bar your event has been waiting for