Our philosophy at Green Planet is to give back to the community and the world in which we live through sustainable catering solutions.

The staff and management team at Green Planet Catering is focused on delivering high quality catering services that feature foods that are locally grown, pesticide and hormone free, and meet our high standards of quality. Many of our more commonly grown produce items are grown at Green Planet Farms. GPFarms provides the availability to control the environment when it comes to field crops, greenhousing, as well as aquaponics (symbiotic fish/plant farming).

At Green Planet we will make every effort to distribute our services in the most energy efficient way as possible. Our delivery vehicles run on vegetable oil to cut down on CO2 global warming emissions. Green Planet Biodiesel Facility is where our used fryer oil is refined. Through a fairly simple process, a waste product can be transormed into a clean burning petroleum alternative. Currently the facility produces approximately 100 gallons of B100 a week. The next stage of development includes the capability to produce between 2000-3000 gallons a month which will include a pumping station for the public at GPFarms.

Most of the paper and plastic products we use are compost or biodegradable. Our employees take pride in recycling, donating to food banks and worthy causes, and choosing trade free, eco-friendly goods when ever possible. Universally Green, our sister company, acts as a distribution company dedicated to providing eco-friendly paper goods and packaging.

Green Planet Catering is committed to operating a business that not only benefits the community in which we operate, but the world in which we live.

Hear what people in our community are saying about Green Planet Catering!

"I recently had the pleasure of ordering from Green Planet Catering for a different catering option for our folks staying late to complete the month and year end closings. The food was delivered on time and in all re-usable trays and bowls. The utensils & cups were made from corn & the plates recycled fiber. No dreaded aluminum or containers to discard! The overall review of the food was "very tasty"! This was definitely a win!'

Linda Hendryx
Burt's Bees Event Coordinator

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"Green Planet was wonderful! Chris Gantt is a MASTER and the food could not have been better! The ingenious concoction presented at midnight in the form of 'Prosperity Shooters' was an unexpected and exceptional example of a business going above and beyond what they were hired to do. It, literally, put a good taste in our mouths to start the New Year. I will recommend you guys to everyone!"

Amy Galland
Fleurish Landscapes

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"Green Planet is awesome! The food was excellent and their 'green' business is right in line with our company. Needless to say, I highly recommend Green Planet!"

Amy Rowland-Smith
The Redwoods Group

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"The food was awesome, plenty of it, staff was very, very nice. Interest concept with the potato starch forks and corn cups and containers...Loved it. Will definitely use them again."

Andrea
Apria Healthcare

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"We love the concept of GREEN catering and like to advertise it so that our guests/customers are aware of our interest in going green on every level including the caterer we choose. Everyone seems very interested in your company and ask lots of questions. It is very helpful to have printed info on hand to share with folks so bringing that to every event we have is a good opportunity for us and you!"

Regina
Brady Trane - Raleigh

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"What a wonderful field trip that was yesterday! Thank you so much for sharing with us the gift of your passion for food and the environment. I know that you really got a lot of us thinking seriously about our food choices. What a wonderful place you have, and how great it was for the campers to see "purposeful simplicity" at its best. I hope that we can continue this relationship in the future."

Diane Rokuski
Cary Academy Advanced Cooking Skills
(after bringing her class to Green Planet Farms)

The Green Planet team is made up of motivated & talented career restauranteurs. Each member of our ownership group have 10 years or more in the restaurant business with combined experience of over 100 years.

We started Green Planet because we saw a way to give back in a tasty way. Meet the people behind this vision:

Catering Director: Tara Cuff

Tara’s accomplishments include the startup and eventual profitable sale of Grapevine Catering company in Raleigh, NC. She was owner/operator of Moonlight Pizza Co. and later sold out to her business partner. During Tara’s tenure as Catering Director of Cuisines at The Matthews House in Cary, NC the company went from $250,000 annually to $1.5 million annually in approximately three years.

Managing Partner: Daniel Whittaker

Daniel was a Partner/Manager in The Yard, a startup bar in Tuscaloosa, AL while still in college. Once he graduated he moved and assisted in opening the nightlife portion of La Residence in Chapel Hill, NC where annual revenue went from $1 million annually to $2.5 million annually over a 5-year period. As Business Developer for Rum Runners USA, LLC, Daniel grew the company by 40% and assisted in a complete restructuring of the retail and marketing plans. He is also the co-founder of the Moore Square Art District Business Alliance in downtown Raleigh, NC that has seen steady member participation and growth over the last 3 years. His current projects include: ImTurningGreen.com, a green portal for Triangle businesses; Universally Green, an all green products distribution company.

CFO: Peter Pagano

Pete’s accomplishments include purchasing a restaurant/bar and increasing business 32% in year one, 26% in year two, and 24% in the third year. He is also current president and co-founder of Moore Square Art District Business Alliance in downtown Raleigh. He sits on the board of several downtown planning committees as well as on the board of the Downtown Raleigh Alliance.

Executive Chef: Michael Hamby

Chef Michael was raised in a family restaurant atmosphere until his formal training began. At age 20 Michael moved to Florida to attend Florida Culinary Institute. During his culinary training he had hands on experience at places such as Mar A Lago (Donald Trump) and Paddy Macs (Ken Wade, United States culinary Olympics Head Coach for US team). Michael spent 6 months aboard a Hawaiian cruise ship where he was private chef for all the VIPs. As Executive Chef at A Southern Season he won two of three categories, ”best entrée” and “best dessert”, at the Toast of the Triangle 2005. Currently Michael is learning his way around organics and getting his hands dirty at Green Planet Farms.

Creative Director: Chris Gantt