Chef Christine Ayers, a graduate of the Culinary Institute of America, forged her reputation as a culinary artist with outstanding mentors. She trained in the finest kitchen of Manhattan at Restaurant Daniel and in New Jersey at the Ryland Inn.

Christine created unique catering selections featuring dishes that reflect both American and International flare richly accented with local and seasonal elements to maximize freshness and flavor. She is proficient in Contemporary New American, Colonial Comfort Food, Classic French, Rustic Italian, Pacific Rim and Fusion Cuisines. “We pride ourselves in the ability to consistently deliver creative and outstanding foods” Chris confidently boasts, “It is a gratifying team effort. We truly produce fine ala carte fare on a grand catering scale”.

In addition to her role in creating incredible delicacies from around the world, Christine is an accomplished pastry artist, preparing all of the Grand Colonial’s “One of a Kind” wedding cakes and pastry desserts. She welcomes additions from the bride’s personal touch, such as fresh flowers, decorations and toppers to make your wedding cake truly unique.

We look forward to your menu tasting to develop an unforgettable menu that you and your guests will remember always. The Grand Colonial is proud to have Executive Chef Christine Ayers as our culinary director.