ABOUT US
Maison Cuisine is an eco-conscious, full-service catering & event planning company, specializing in corporate events, weddings, and other social gatherings. From black-tie weddings to the annual company picnic, Maison Cuisine caters to your every need. Maison Cuisine starts each dish with the highest quality ingredients.
We use locally grown fruits and vegetables, when seasonally available – some coming from urban Westside farms. We offer natural meats & poultry, in addition to freshly prepared baked goods. We work closely with the happy couple to ensure a memorable wedding day. Personalized tastings are arranged before the event to sample our unique dishes. One thing that sets us apart from other caterers is that we only book one event per day –dedicating 100% of our time to make your special day perfect!
Maison Cuisine dedicates 100% of our talent, time & attention to you on your wedding day. You & your guests will be guaranteed a memorable night. We will provide professional servers, bartenders, captains & chefs, along with completely custom meals crafted by our executive chef & Event Planners All of our events can include hors d’oeuvres, 1st course, entrée, dessert & late night snacks, in addition to all rentals needed (dinnerware, linen, glassware, service needs) and complimentary cake cutting with coffee/tea service.
If there’s anything you don’t see on our menu, I’m sure we can create it!
Danielle (Barranco) Wheeler - Founder
Danielle opened HOME Catering in 2002 and has since expanded with Maison Cuisine. Being of French-Italian descent, cooking was not a chore growing up, it was a lifestyle! Danielle graduated with a culinary degree from Le Cordon Bleu/ Cooking & Hospitality Institute of Chicago. She also holds a degree in Interior Design, which allows for the most innovative displays of food! Being a gluten-free vegan, she understands the difficulty of eating at events sometimes, so she has started to focus on creating menus for guests with alternative diets & allergies.
Nick Maggio - Lead Sales and Event Manager
Nick is a native Chicagoan. Nick graduated in 2014 from Kendall College with a bachelor's degree in Hospitality Management. Nick considers himself a Francophile and loves everything Italian & French. He grew up in an Italian household where cooking & family were the most important things.
Dillion Graham - Executive Chef
Dillion relocated to Chicago in 2011 to receive his culinary degree from Le Cordon Bleu. Within five years he was the Executive Chef Partner at Roy’s Chicago. He grew up on a self-sustained farm in northwest Arkansas where he was exposed to butchering, harvesting, hunting, and preserving foods from an early age. The principles he picked up on his family farm evolved into a lifelong commitment to fresh, nourishing, and thoughtful foods.