Introducing White Glove Catering by Crowne Plaza Baton Rouge

Whether you’re planning a corporate meeting, wedding, high school reunion or LSU graduation celebration, let Executive Chef Gary Schenk elevate the experience with cuisine that draws raves for creativity and style. For years, this Baton Rouge top chef has scored dozens of awards and accolades for his flavorful renditions of local standbys like Crawfish Pies, Gumbo and Mini Muffalettas, as well as party staples including Sliced Beef Tenderloin, Crab Cakes and Duck Crepes.

Crowne Plaza Baton Rouge offers outside catering services for events large and small. Call us to discuss your needs. From easy pick-up and drop-off to full-service, white glove catering, our team is ready to add fun and flavor to your next event.

Offsite Catering

For more information call 225-930-0150 or email .

Crowne plaza baton rouge catering introduction
chef plating a dish

Service Details

Pick-Up

At the Crowne Plaza:
4728 Constitution Avenue
Baton Rouge, LA 70808

No minimum order or delivery fee.

Full Service

With professional uniformed staff, servers and bartenders. Linens, tables, and any other party items can be provided. Fees are based on the items needed.

Chafers are used with china and silverware
20% service charge is applied

Delivery

To your event. Food ready-to-eat in disposable serving trays with disposable serving utensils.

$250 minimum order required
$25 delivery fee (within Baton Rouge area)

Service Details

Pick-Up

At the Crowne Plaza:
4728 Constitution Avenue
Baton Rouge, LA 70808

No minimum order or delivery fee.

Full Service

With professional uniformed staff, servers and bartenders. Linens, tables, and any other party items can be provided. Fees are based on the items needed.

Chafers are used with china and silverware
20% service charge is applied

Delivery

To your event. Food ready-to-eat in disposable serving trays with disposable serving utensils.

$250 minimum order required
$25 delivery fee (within Baton Rouge area)

Crowne plaza baton rouge catering Gary Schenk
Gary Schenk Chef

In 1986, Gary Schenk began his career in the restaurant industry working at Hopper's Drive Inn. This experience gave him a new interest, which drove him to leave Baton Rouge to broaden his culinary knowledge and experience. Over several years, he spent summers working at Nantahala Outdoor Center in North Carolina and winters at Stein Eriksen Lodge in Deer Valley, Utah.

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Five Stars!

Claire and Melissa were so helpful with EVERYTHING from the room reservations, to the food and finances. It was a great venue!

Jordan K.