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Our experienced culinary team is committed to providing exceptional Northwest cuisine for your big day. Our chefs have a passion for amazing flavor and beautiful presentation. Our exclusive on-site catering service allows you the freedom to choose the menu that best fits your desires and budget. All menu items are cooked fresh on-site, and a professional and courteous wait-staff will make your reception an experience to remember for a lifetime.

The food was fantastic!!! So many people talked about how great it was. I (the bride) have food allergies. Abernethy was so accommodating to my request. - Jennifer Johnson

What is my fondest memory from my time here? The food. Don't Tell my wife.

The chicken and prime rib were to die for!!!!!! - Nicole Miller


Catering Packages

pdf button Brunch

pdf button Dinner


Meet our Chefs


Robert Stuart - Executive Chef

Robert Stuart has been with Abernethy Center since 2004. As our Executive Chef he loves the fact that he is a part of an event that the client will remember for the rest of their lives. Robert grew up in Wisconsin and has been working in the food industry nearly his whole life, starting at his family's pub in Milwaukee. In 1987 he started working for the Weissgerber Restaurant Group where he trained under Executive Chef John Moosereiner. During his tenure with Weissgerber, he worked as a chef for several of their fine restaurants including the Golden Mast, Seven Seas and Gasthaus. Robert's extensive culinary experience also includes working as the Sous Chef on The Queen of the West cruise ship and catering for touring musicians with Cellar Door Records. He has cooked for numerous celebrities including the members of REM and Counting Crows, Elton John and Gwen Stefani. In his free time, Robert enjoys golfing and taking his dog Shadow, whom he adopted from the humane society, to the dog park. He loves all things Wisconsin including the Packers, Brewers, Badgers and Cheese!



Barry Losch - Executive Sous Chef

Barry Losch has been with Abernethy Center since 2008. As our Executive Sous Chef it brings Barry happiness to cook amazing food and see the enjoyment people have while eating it. Barry began working in the culinary field in 1984 as a prep cook at the Heathman Hotel where he stayed for 24 years. During his tenure with the Heathman, Barry held numerous positions including the position of Lead Day Chef for 16 years. He worked for two James Beard Chef's: Greg Higgins and French Master Chef Philipe Boulot. One of his most beloved jobs was making the soups for the hotel where he became known as "Mr. B and his soups". Barry has worked with and cooked for numerous influential people over his career including Julia Child, Anthony Bourdain, Phil Knight and Jerry Seinfeld. Barry loves the outdoors; his hobbies include golfing, gardening, BBQs, hiking, biking, fishing and hunting and cooking up some gourmet slop for his pet pig Lulu.




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