Our Mission

Fire Works Catering is full-service, off-site caterer, committed to providing you with unsurpassed food, value, professionalism, and reliability.

We are a family business, priding ourselves in our friendly, personalized service. As a chef-owned company, our goal is to serve delicious, beautifully prepared food that rivals your favorite restaurant. We look forward to providing high-quality catered food that you and your guests will enjoy.

In the Community

We have been a proud part of the Providence Rhode Island small business community for over 10 years. We are grateful that our business growth has allowed us the opportunity to give back to our community by providing jobs, respecting our environment, and supporting causes we believe in.

As part of our employment program, we are partnered with Johnson and Wales University and the Community Kitchen at the Rhode Island Food Bank to provide jobs and internships for up-and-coming culinary talent. Our environmental program includes extensive composting and recycling, which allows us to generate minimal waste in the food production process. Through our charitable program, we contribute time and food donations for select local and national causes.

Our History

Fire Works Catering was founded in 2003 by the husband and wife team of Chef Mark Garofalo and Stephanie Schechter. Although neither are Providence natives, they moved in here the 1990s and have fallen in love with the small city’s charms. In 2003, inspired by a dream of entrepreneurship, they opened their first café in Wayland Square. As their business grew, they found overwhelming success with catering. To focus on providing quality service for catered events, they closed their café in 2006 and built a full-service commissary kitchen in Providence’s “working waterfront” district.

Originally from just south of Boston, Chef Mark Garofalo first came to Providence in September of 1991 to attend Johnson & Wales University. After graduation, he began his culinary journey working on Nantucket, in Washington D.C. and Boston and its suburbs. Moving back to Providence in 1997, he found a home at Davio’s Restaurant in the Biltmore Hotel where he worked his way up the kitchen ladder. After working under several world class chefs, Mark continued his education working at Newport’s premier dining spot, The White Horse Tavern. The Gatehouse Restaurant and Catering Company lured him back to Providence with the offer of Executive Chef of the esteemed catering side of the company. Eventually he was overseeing both the catering and restaurant kitchens until the business was sold in May of 2002.

Wanting a break from long hours and endless weekends, Chef Mark decided to mix his passion for teaching with his culinary passion and accepted the position of Culinary Director of the Met School, a public charter high school. Here, he developed, with a team of student interns, the school lunch program and a fully functioning catering company.

Throughout his career, Chef Mark has participated in several James Beard dinners, cooked for two United States Presidents, participated in numerous charity fundraising dinners, and devoted untold hours to teaching and learning. His wife Stephanie, Fire Works Catering’s business and marketing manager, is a graduate of Rhode Island School of Design. She is the owner of Stephanie Schechter Design, a studio specializing design for marketing. She is also a professional fine artist. They are proud to own Fire Works Catering. Chef Mark, Stephanie, and their dedicated team, look forward to providing you with exceptional food and service.