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Lilly Catering and Events Draws Widespread Acclaim

By Jake Levin

Vast is a term which hardly does justice for the background of Rodney Briguglio, the owner of Lilly Catering and Events.

The company name, inspired by Briguglio's 3-year-old niece, Lilliana Rose, is in its fourth year of operation after a 2015 opening in Jupiter, Fla.

For the last 20 years, Briguglio has worked events in South Florida. He's worked at nearly every luxury property in Palm Beach, starting with The Breakers, the Four Seasons, the Colony Hotel and more recently, the Ritz-Carlton Palm Beach and South Beach. At his most recent stop, Briguglio held the title of Associate Director of Meetings and special events.

His idea for catering came during his time at The Breakers, where he served as the personal liaison to the Prince of Brunei while he stayed at Four Seasons. Eventually, Briguglio served on the opening team for a pair of Ritz-Carlton hotels (located in Reynold's Plantation, Ga. and Coconut Grove, Fla.) With the respect from within the corporation of his peers as high as it had ever been, Briguglio decided to breakaway and open Lilly Catering and Events.

"Only the freshest ingredients will go into our food and quality is our number one priority," Briguglio said.

He is still doing those small events and wants to keep that warm comfortable feel that his clients get when working with him. His broad range of knowledge, client relationships and a "can-do" attitude are an asset for Lilly Catering and Events as the company propels itself forward in the Palm Beaches, South Florida and beyond.

Through it all, however, Briguglio never forgets his roots.

"We love that we are a family owned business and continue to keep that charm and comfort level foe our clients," he said.

Briguglio believes a client should choose Lilly Catering and Events not only for its five-star planning and food for an economical cost, but the 30 years of experience he provides with it to ensure that the event is both seamless and elegant.

The only thing Briguglio might not be able to do is to pick his favorite item off of the menu.

"I have to say that whatever item we are cooking or creating at that time becomes my favorite," he said. "Today we made a Coconut/Lime Baked Chicken and it is my new favorite. Yesterday it was the Stuffed Squash Blossoms with Goat Cheese, Havarti and tarragon."

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