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Purveyors of incredible cuisine that happens to be Kosher.

Over the course of our 40 year tenure, Foremost has amassed a venue list that reads like a “who’s who” of New York Metro area hot spots; Cipriani 42nd Street, Cipriani 55 Wall Street, Cipriani 25 Broadway, Cipriani South Street, The Waldorf Astoria, The Plaza, The Pierre, The St. Regis, The Mandarin Oriental, The Ritz Carlton, The Rainbow Room, and the list goes on and on. Foremost is often the first choice Kosher caterer for the most well-known venues in town.

If hotels and ballrooms aren’t your style, we also excel at executing sensational events at unique locations that take you out of the city and into the unknown. Having catered events at farm to table venues in the Hudson Valley, the Parrish Art Museum in the Hamptons, wineries, warehouses, castles, and everywhere in between, we can turn any setting into a culinary paradise. We specialize in transforming the space of your dreams into the wedding, Bar Mitzvah, Bris or whatever the occasion into the party of your dreams. We’re not just caterers, we’re event coordinators, planners, dreamers, and celebration experts—we just so happen to know how to cook up a storm too. 

When you choose Foremost, you choose family. Allow us to introduce ours to yours…

Angie Zablo
Angie
Zablo
Angie has been part of the Foremost Caterers family since 1985 when her and her late husband, Randy, acquired the company. Over the past 40 years, Angie has set out to change the stigma around Kosher catering, and give it a fresh look and feel, something she continues to do to this day. One way she does this? By leaning into her background in theater and approaching each and every event as if it were a performance, living by her own words, "like creating a piece of theater."
Jeffrey Becker
Jeffrey
Becker
Jeff cut his teeth in the NYC hotel scene in 1978 within the food and beverage sector of the industry. Throughout his career he served as the Director of Catering at The Loews Regency, The Helmsley Palace, and The Grand Hyatt New York. After 20 years in the hotel industry, he decided to partner with Angie and Randy Zablo to serve as President of Foremost. Jeff manages the day-to-day operations of the company, and spearheads the development of new partnerships with venues throughout the Tri-State area.

When you choose Foremost, you choose family. Allow us to introduce ours to yours…

HARRISON ZABLO
HARRISON
Zablo
The son of Angie and Randy Zablo, Harrison grew up with Foremost. He’s worked here full-time since graduating from Johnson & Whales University in 2016, and hasn’t looked back since. Foremost is a part of Harrison’s blood, and during his time here, he’s risen in the ranks from Event Operations Manager to Vice President.
Erika Fredericks
Erika
Fredericks
Erika brings nearly two decades of financial experience to Foremost as our CFO. She specializes in aligning financial strategy with business goals to support smart, sustainable growth, and is a driving force behind our placement at the top of the Kosher catering industry.  She believes that financial leadership is part math, part creativity, and all about keeping things solid and smart. 
John Pacheco
John
Pacheco
John brings 30+ years of hospitality experience to Foremost and works hard to create an unforgettable experience for our clients and their guests. He collaborates with all departments to ensure our service shines from top to bottom, and is responsible for all of our serving equipment from fork to finish. A true foodie at heart, he’s passionate about great meals, and even greater company.
Abby Sussman
ABBY
SUSSMAN
With over four decades of experience in the catering industry, no one runs a party quite like Abby. With a watchful eye on the smallest details to the biggest moments, Abby will ensure your party runs smoothly, that your food tastes incredible, and that your service is impeccable. She believes in our cuisine so much she often caters her own holiday gatherings with our food. If you can dream it, she can do it!
Ira Shulman
IRA
SHULMAN
Ira has been part of the Foremost family since 1990. Over the past 35 years, he’s played a part in countless meaningful celebrations, from brissim to Bar and Bat Mitzvahs, weddings, corporate gatherings, and everything in between. Ira strongly believes that food and drink have the unique power to turn ordinary moments into cherished memories, bringing families and communities together in celebration. He trusts Foremost’s cuisine so much, that they were the caterer of record as his very own wedding.
Steve Starkman
STEVE
STARKMAN
Approaching 50 years in the hospitality industry, Steve has done, and seen, it all! He spent his early career directing catering operations at various hotels in the NYC area, but has called Foremost home for the past 14 years. He’s produced events ranging from smaller social gatherings to multi-day conferences with up to 18,000 attendees. Aside from his expertise in catering sales, he also specializes in logistics. If you want to plan an event on the Moon, he’s your guy!
jack becker
JACK
BECKER
Jack has been in the hospitality business since his teenage years when he helped out at Foremost one busy morning. That one Saturday served as the catalyst for a lifelong passion for the industry, and turned it into a career, working at Foremost throughout his teens and through college. Jack progressed from waiter to bartender, and ultimately event captain. After graduating with a degree in Hotel and Hospitality Management from Johnson & Whales, he managed the banquet operations at The Plaza, Mandarin Oriental, and Cipriani before coming home to Foremost. 
robert seidman
ROBERT
SEIDMAN
For over 35 years, Robert has honed his unmatched expertise in the Kosher catering industry. As one of our sales and operations managers, he’s known for his meticulous attention to detail in overseeing all levels of logistics and daily operations to ensure every event runs seamlessly from planning through execution. Robert continues to push the envelope when it comes to innovative menu creation, consistently blending traditional Kosher cuisine with modern culinary trends to deliver unforgettable dining experiences. 
XAVIER ANDRES SANTOS
XAVIER
ANDRES SANTOS
Andres has been with Foremost since 2011 when he started as part of our service staff. His hard work, dedication, and desire to always please our clients has allowed him to work his way to being a valued manager. He specializes in design, always striving to surpass our clients’ expectations.
Lauren Chew
Lauren
Chew
Lauren began her career in hospitality working in the restaurant scene as a server. When she first joined Foremost, she spent time in the office learning the ins and outs of Kosher cuisine before being promoted to manager. She loves experiencing and working at different venues every week, meeting new clients, and being an integral part of once-in-a-lifetime events. Lauren looks forward to creating more memorable moments and affairs for all of Foremost’s clients.
LISA LAMBERT
LISA
LAMBERT
Often the first point of contact you’ll have with Foremost, Lisa is the go-to person to set you up for success. With over 20 years as part of our family, Lisa has been an integral part of the team—from initial outreach to sending you a replica meal from your wedding night on your first anniversary. Her creativity paired with her industry expertise results in the menu and spread of your wildest culinary dreams.

Our
Culinary
Team

Wali Ali Dad
WALI
ALIDAD
Wali has been part of our family for nearly 50 years, and now serves as our Executive Chef. Wali takes pride in ensuring the quality, presentation and execution to keep Foremost at the helm of the industry. His passion for fine cuisine combined with his dedication to excellence are what helps set us apart from other companies. His food is loved by all, but his biggest fans are his children and grandchildren.
mario oberwiler
MARIO
OBERWILER
Born in Switzerland, Mario attended the Culinary Swiss Confederation School at just 18 years old where he earned his four year degree. He worked at various venues throughout Switzerland, including the Drake Swiss Hotel where he served as the Executive Chef for six years. At 28, Mario returned to the United States and eventually joined Foremost. He takes pride in having worked his way to being one of our outstanding Executive Chefs of all events.
donald koedyker
DONALD
KOEDYKER
Hailing from Boston, Chef Donald possessed raw talent in the kitchen from a young age which led him to honing his craft at the Boston Museum of Fine Arts culinary program. He has since built a name for himself across the culinary world from Massachusetts to New York City. Having served as a personal chef, a private chef, and now a chef here at Foremost, he specializes in events of all sizes ranging from intimate dinners to luxury weddings.
Anthony LoCastro
ANTHONY
LoCASTRO
Anthony has had an illustrious career that began with training under Gilbert Le Coze at the famed Le Bernardin. He went on to become the District Executive Chef for Marriott Food Service, Citi Corp, Goldman Sachs, HBO, and more. After serving as the Executive Chef at various private clubs around New York City, he’s found his way home to Foremost where he’s heavily involved with our recipe development. He uses his classical background to implement Kosher guidelines to create modern dishes for our clients. 
bill izzo
BILL
IZZO
Bill has been part of the Foremost family for nearly 30 years. As a graduate of the prestigious Culinary Institute of America, he started his culinary career at the Carlyle Hotel and eventually made his way to the historic Delmonicos—one of America’s oldest fine dining establishments. After starting and running his own catering business, he joined Foremost as one of our lead outside chefs and hasn’t looked back since.
Angie Zablo
Angie
Zablo
Angie has been part of the Foremost Caterers family since 1985 when her and her late husband, Randy, acquired the company. Over the past 40 years, Angie has set out to change the stigma around Kosher catering, and give it a fresh look and feel, something she continues to do to this day. One way she does this? By leaning into her background in theater and approaching each and every event as if it were a performance, living by her own words, "like creating a piece of theater."
Jeffrey Becker
JEFFREY
BECKER
Jeff cut his teeth in the NYC hotel scene in 1978 within the food and beverage sector of the industry. Throughout his career he served as the Director of Catering at The Loews Regency, The Helmsley Palace, and The Grand Hyatt New York. After 20 years in the hotel industry, he decided to partner with Angie and Randy Zablo to serve as President of Foremost. Jeff manages the day-to-day operations of the company, and spearheads the development of new partnerships with venues throughout the Tri-State area. 
HARRISON ZABLO
HARRISON
Zablo
The son of Angie and Randy Zablo, Harrison grew up with Foremost. He’s worked here full-time since graduating from Johnson & Whales University in 2016, and hasn’t looked back since. Foremost is a part of Harrison’s blood, and during his time here, he’s risen in the ranks from Event Operations Manager to Vice President.
Erika Fredericks
Erika
Fredericks
Erika brings nearly two decades of financial experience to Foremost as our CFO. She specializes in aligning financial strategy with business goals to support smart, sustainable growth, and is a driving force behind our placement at the top of the Kosher catering industry.  She believes that financial leadership is part math, part creativity, and all about keeping things solid and smart.
John Pacheco
John
Pacheco
John brings 30+ years of hospitality experience to Foremost and works hard to create an unforgettable experience for our clients and their guests. He collaborates with all departments to ensure our service shines from top to bottom, and is responsible for all of our serving equipment from fork to finish. A true foodie at heart, he’s passionate about great meals, and even greater company.
Abby Sussman
ABBY
SUSSMAN
With over four decades of experience in the catering industry, no one runs a party quite like Abby. With a watchful eye on the smallest details to the biggest moments, Abby will ensure your party runs smoothly, that your food tastes incredible, and that your service is impeccable. She believes in our cuisine so much she often caters her own holiday gatherings with our food. If you can dream it, she can do it!
Ira Shulman
IRA
SHULMAN
Ira has been part of the Foremost family since 1990. Over the past 35 years, he’s played a part in countless meaningful celebrations, from brissim to Bar and Bat Mitzvahs, weddings, corporate gatherings, and everything in between. Ira strongly believes that food and drink have the unique power to turn ordinary moments into cherished memories, bringing families and communities together in celebration. He trusts Foremost’s cuisine so much, that they were the caterer of record as his very own wedding.
Steve Starkman
STEVE
STARKMAN
Approaching 50 years in the hospitality industry, Steve has done, and seen, it all! He spent his early career directing catering operations at various hotels in the NYC area, but has called Foremost home for the past 14 years. He’s produced events ranging from smaller social gatherings to multi-day conferences with up to 18,000 attendees. Aside from his expertise in catering sales, he also specializes in logistics. If you want to plan an event on the Moon, he’s your guy!
jack becker
JACK
BECKER
Jack has been in the hospitality business since his teenage years when he helped out at Foremost one busy morning. That one Saturday served as the catalyst for a lifelong passion for the industry, and turned it into a career, working at Foremost throughout his teens and through college. Jack progressed from waiter to bartender, and ultimately event captain. After graduating with a degree in Hotel and Hospitality Management from Johnson & Whales, he managed the banquet operations at The Plaza, Mandarin Oriental, and Cipriani before coming home to Foremost.
robert seidman
ROBERT
SEIDMAN
For over 35 years, Robert has honed his unmatched expertise in the Kosher catering industry. As one of our sales and operations managers, he’s known for his meticulous attention to detail in overseeing all levels of logistics and daily operations to ensure every event runs seamlessly from planning through execution. Robert continues to push the envelope when it comes to innovative menu creation, consistently blending traditional Kosher cuisine with modern culinary trends to deliver unforgettable dining experiences.
XAVIER ANDRES SANTOS
XAVIER
ANDRES SANTOS
Andres has been with Foremost since 2011 when he started as part of our service staff. His hard work, dedication, and desire to always please our clients has allowed him to work his way to being a valued manager. He specializes in design, always striving to surpass our clients’ expectations.
Lauren Chew
Lauren
Chew
Lauren began her career in hospitality working in the restaurant scene as a server. When she first joined Foremost, she spent time in the office learning the ins and outs of Kosher cuisine before being promoted to manager. She loves experiencing and working at different venues every week, meeting new clients, and being an integral part of once-in-a-lifetime events. Lauren looks forward to creating more memorable moments and affairs for all of Foremost’s clients.
LISA LAMBERT
LISA
LAMBERT
Often the first point of contact you’ll have with Foremost, Lisa is the go-to person to set you up for success. With over 20 years as part of our family, Lisa has been an integral part of the team—from initial outreach to sending you a replica meal from your wedding night on your first anniversary. Her creativity paired with her industry expertise results in the menu and spread of your wildest culinary dreams.

Our
Culinary Team

Wali Ali Dad
WALI
ALIDAD
Wali has been part of our family for nearly 50 years, and now serves as our Executive Chef. Wali takes pride in ensuring the quality, presentation and execution to keep Foremost at the helm of the industry. His passion for fine cuisine combined with his dedication to excellence are what helps set us apart from other companies. His food is loved by all, but his biggest fans are his children and grandchildren.
mario oberwiler
MARIO
OBERWILER
Born in Switzerland, Mario attended the Culinary Swiss Confederation School at just 18 years old where he earned his four year degree. He worked at various venues throughout Switzerland, including the Drake Swiss Hotel where he served as the Executive Chef for six years. At 28, Mario returned to the United States and eventually joined Foremost. He takes pride in having worked his way to being one of our outstanding Executive Chefs of all events.
donald koedyker
DONALD
KOEDYKER
Hailing from Boston, Chef Donald possessed raw talent in the kitchen from a young age which led him to honing his craft at the Boston Museum of Fine Arts culinary program. He has since built a name for himself across the culinary world from Massachusetts to New York City. Having served as a personal chef, a private chef, and now a chef here at Foremost, he specializes in events of all sizes ranging from intimate dinners to luxury weddings.
Anthony LoCastro
ANTHONY
LoCASTRO
Anthony has had an illustrious career that began with training under Gilbert Le Coze at the famed Le Bernardin. He went on to become the District Executive Chef for Marriott Food Service, Citi Corp, Goldman Sachs, HBO, and more. After serving as the Executive Chef at various private clubs around New York City, he’s found his way home to Foremost where he’s heavily involved with our recipe development. He uses his classical background to implement Kosher guidelines to create modern dishes for our clients.
bill izzo
BILL
IZZO
Bill has been part of the Foremost family for nearly 30 years. As a graduate of the prestigious Culinary Institute of America, he started his culinary career at the Carlyle Hotel and eventually made his way to the historic Delmonicos—one of America’s oldest fine dining establishments. After starting and running his own catering business, he joined Foremost as one of our lead outside chefs and hasn’t looked back since.
randy zablo
Foremost Caterers and Randy Zablo are synonymous with each other in the kosher catering world.

Randy’s tireless approach to change the perception of kosher catering along with his vision and unwavering commitment to a standard of excellence shaped Foremost into what it is today. Our clients feel his spirit in each and every event we cater as we continue to honor his legacy and make him proud.

randy zablo

z”l
In Loving Memory

ready to meet
our family?

Contact us to get the party started!