Andrew Ormsby’s passion for fine food and hospitality has been a lifelong pursuit. Previously, Andrew spent 10 years as a chef aboard private luxury yachts cooking with local produce from various countries around the world. Trained in Australia, Andrew was executive chef for 7 years at the Victorian Arts Center in Melbourne, a large catering operation involving restaurants and banquets catering gala receptions for royalty and heads of state. In 1988, Andrew coached the Australian national culinary team to 11 Gold medals in the Culinary Olympics in Frankfurt.
Moises Martinez serves as the Banquet Chef for Ormsby Event Services for over thirteen years, overseeing the execution of large scale events throughout Dallas and developing a loyal following of clients. He is responsible for a production crew of 10 chefs and is instrumental in keeping Ormsby Event Service’s catering menu continually updated with the freshest, most creative culinary options.
Previously, Moises served as Banquet Chef at Andrew Ormsby Catering and Restaurant Marie Gabrielle, one of the premier wedding venues in the Metroplex. Moises has also worked as an Executive Chef for several corporate dining facilities throughout the region.
Vice President/Administrator/Catering Co-ordinator
Having been in the hospitality service for 30 years, Jo along with her team coordinates the events from inception to completion, allowing for the clients budgets, aligning the food to the theme and nature of the event, managing service to the pace required and co-ordinating all the vendors necessary to acheive a turn-key event.