Meet Our Team

The Team Behind Your Wedding Day

Susan’s Weddings is a dedicated wedding catering and event team led by Gigi Diaz, director of weddings. Behind every celebration is a working group of executive chefs, banquet captains, service staff, bartenders, and event coordinators who plan your menu, run your timeline, and execute the cocktail hour, plated dinner, and dessert display so you can stay present at your own wedding.

Who runs a Susan’s Weddings event?

Every wedding we cater begins with you and Gigi, who guides the menu and the plan from the first consultation. On the day, an executive chef leads the kitchen, a banquet captain runs the floor, and trained service staff and bartenders handle each guest — all coordinating with your planner and venue.

Roles That Make a Wedding Run Cleanly

A wedding isn’t catered by one person — it’s catered by a team that knows its lanes. The reason a plated dinner for 180 guests lands hot, on time, and without a visible scramble is that each role is filled by someone who has done it many times before. Here’s who’s working your celebration and what each one owns.

• Director of weddings — Gigi Diaz: Your single point of contact, from menu design and tasting through the final timeline. Gigi makes sure the plan on paper is the plan in the room.
• Executive chef and kitchen team: Build your custom menu, manage the cook and cold chain, and plate to a consistent standard whether the kitchen is on-site or in our commissary.
• Banquet captain: Runs the floor on the wedding day — cues each course, holds the timeline, and is the person your planner talks to when seconds matter.
• Service staff and bartenders: Trained for weddings specifically, at the staffing ratios each service style demands, so guests are looked after without crowding the room.
• Event coordinators: Handle the logistics layer — venue rules, load-in timing, rentals, and vendor communication — before anyone arrives.

We don’t believe in fixed menus or one-size-fits-all packages, and the same goes for staffing. The size of the team scales to your guest count and service style — a formal plated dinner carries roughly one server per ten guests, while a station-based reception is staffed differently. If you want to see how those formats and ratios compare, our guide to wedding catering service styles lays them out side by side.

Anyone who has been to a wedding where the caterer was clearly understaffed knows how it feels: long bar lines, courses that drag, a room that never quite settles. The cost of the wrong team isn’t only a slow night — it’s your guests remembering the wait instead of the toast, and it reflects on the celebration you spent a year planning. The details guests actually remember are almost always about service, not just the plate.

That’s why our team is built around wedding execution, not borrowed from a restaurant floor on a busy night. Susan’s Weddings has catered weddings at top NYC venues across Manhattan, Brooklyn, and the boroughs since 2005, working from a DOHMH-compliant, HACCP-trained kitchen and handling vegan, gluten-free, kosher, and halal needs cleanly across a single guest list. We also bring real multicultural depth — South Asian, Jewish, Caribbean, Latin, West African, Persian, and interfaith weddings — because the people on our team have actually run them.

You can read more about the company on the story behind Susan’s Weddings NYC, see how venue logistics shape our work at NYC wedding venues we cater, or review transparent pricing in our wedding catering cost in NYC guide.