OUR STORY
Meet
Our Team
The heart behind every celebration.
For over two decades, Emily’s Catering Group has been creating thoughtful culinary experiences designed around people, celebration, and unforgettable moments.
OUR STORY
From Dishwasher to Industry Leader.
Rick Kerzner’s journey into hospitality began long before Emily’s Catering Group. A native of Hamden, Connecticut, Rick worked his way up from dishwasher to cook at Pine Orchard Yacht & Country Club before enrolling at the prestigious Culinary Institute of America.
After graduation, Rick continued refining his craft through high-level catering and culinary leadership roles, including returning to the Culinary Institute of America to complete the newly formed Bachelor of Professional Studies program, where he graduated at the top of his class as valedictorian.
His experience eventually led him back to Connecticut, where he served as Director of Operations and Executive Chef for one of the area’s leading catering companies before purchasing Emily’s Catering Group in 2003.
Over the years, Rick has transformed Emily’s into one of Connecticut’s most respected off-premise catering companies, known for elevated hospitality, thoughtful execution, and unforgettable guest experiences.
Today, Emily’s Catering Group continues to create beautifully curated experiences for weddings, corporate gatherings, and celebrations throughout Connecticut and New England.
NOMINATED FOR “CHEF OF THE YEAR” BY THE INTERNATIONAL CATERERS ASSOCIATION
OUR TEAM
Meet Our
Executive Chef
A West Hartford native, Zachary Shuman discovered his passion for the culinary world at an early age working alongside his father. He went on to attend Johnson & Wales University, building the foundation for a career that would take him through notable kitchens across Connecticut and beyond.
Zach’s experience includes Avon Old Farms Inn, Simsbury Inn and Cavey’s, along with the opportunity to work alongside celebrated chef Todd English at Olives and in kitchens in Las Vegas and New York City.
He later brought his culinary perspective to Bean Restaurant Group, where he helped elevate The Student Prince and open Union Kitchen, followed by Butchers & Bakers in Farmington and collaborations with 4th Street Famous in Pennsylvania.
Each experience has helped shape Chef Zach’s approach to food, blending a deep respect for the craft with creativity, collaboration and a passion for creating memorable dining experiences. Today, he brings that depth of experience and a fresh culinary perspective to Emily’s Catering Group.
