Epic Catering LLC is a catering company that is rooted in family, with the husband and wife team of David and Beth Mack at the core. Their shared values of “family first” have always been centered around the table of nourishment, even though they each led very successful and separate careers. One night, around that same table, they cooked up the concept of merging their skills and so began Epic Catering LLC.
David Mack brings over 30 years of award-winning culinary experience to the table, which complements Beth Mack’s 22 years of management background in the food and beverage industry. Their passion for gourmet cooking and presentations of the culinary arts is unsurpassed by many, with five-star, five-diamond training in quality and customer service. Beth was being groomed for front and back of the house excellence at the finest resorts at Relais & Chateaux Properties such as Meadowood Resort & Spa in Napa Valley and Summer Lodge Hotel in England where she completed her Hotel Management Degree. Beth also worked at the Four Seasons Hotel & Resorts, Opening Team for Pelican Hill Golf Course, Opening Team Disney Grand Californian Hotel, and Opening Team St. Regis Resorts. David was sharpening his skills for 9 years at the Ritz Carlton and Four Season Hotels.
In 2002, David and Beth’s career paths intersected at the historic Hotel Laguna in Laguna Beach. David Mack was the Executive Chef and Beth Mack was the Food and Beverage Director. It was at the Hotel Laguna where David and Beth learned to choreograph and sync an exquisite fine-dining experience, paired with an impressive and extensive wine list. It was at the Hotel Laguna where David and Beth were inducted into Chaîne des Rôtisseurs; Beth as a professional member and David as Chef Rôtisseur and Conseiller Culinaire Provincial for the Far West region. David had previously competed in the world-renowned gastronomic society, Chaîne des Rôtisseurs’ chef competitions, and was named the Best Young Chef in their national culinary competition in 1996, which opened the door to an international competition in Budapest, Hungary. Together, Beth and David would simultaneously host Chaîne des Rôtisseurs dinner events, banquet services for multiple outlets across the Hotel Laguna property, a high-volume casual oceanfront restaurant, and a lounge/bar with a separate, small-plate menu.
In 2004, David and Beth married and started to grow their family. In 2005, with Beth focusing on the upbringing of their newborn daughter and working various catering events, David made the decision to shift gears in the culinary world and directed his path towards becoming a Corporate Chef/Research & Development Manager for Heinz, and then a Corporate Chef for Kens Foods.
In 2011, David and Beth moved to Portland, Oregon, where David became the Director of Innovation/Corporate Chef for Harry’s Fresh Foods and Beth continued to work multiple high-end private catering events. Four years later, with David and Beth’s family now settled in Oregon with their four children, they decided to merge their career paths by starting their own family business. David and Beth have returned to their roots of five-star quality and customer service, where their creativity, class, precision, passion, and expertise has naturally evolved Epic Catering LLC into existence.