About Us | Harvest Table Catering

How It Started

A Table Built on Love

Harvest Table Catering began the way most good things do: with a home-cooked meal and a dream. In 2015, Chef Marcus and Diane Thornton started catering dinner parties from their home kitchen in Asheville. What began as a side project for friends quickly became the talk of the town.

Marcus had spent a decade in fine dining kitchens across the Southeast, but it was Diane's gift for hosting and her eye for detail that turned their food into an experience. Within a year, they had outgrown their home kitchen and moved into a dedicated commissary space.

Today, Harvest Table is a team of 20+ passionate professionals who share one belief: every gathering deserves a feast. We've catered over 3,200 events, from intimate dinners for 12 to grand celebrations for 500, and we bring the same care to every single plate.

What Guides Us

Our Values

Three principles shape everything we do, from sourcing ingredients to setting the last table.

Seasonal & Local Ingredients

We build our menus around what's freshest, not what's cheapest. Our partnerships with over 45 local farms mean every dish reflects the season and supports our community. When the tomatoes are perfect in August, that's when they're on the menu.

Artisan Craftsmanship

We make everything from scratch. Our bread is baked fresh the morning of your event. Our sauces simmer for hours. Our pastry chef hand-pipes every dessert. There are no shortcuts in our kitchen because you can taste the difference.

Gracious Hospitality

Great catering isn't just great food. It's the warmth of our service staff, the seamless coordination behind the scenes, and the feeling your guests have when they leave. We take care of every detail so you can be present for the moments that matter.

Meet the Team

The People Behind the Table

A small team with big hearts and even bigger ambitions for your next event.

Chef Marcus Thornton

Executive Chef & Co-Founder

A Johnson & Wales graduate with 15 years in fine dining kitchens, Marcus brings technical precision and creative vision to every menu. His philosophy is simple: let the ingredients lead, and never stop learning from the farmers who grow them.

Diane Thornton

Events Director & Co-Founder

Diane's background in event planning and her natural gift for hospitality make her the glue that holds every event together. She manages client relationships, coordinates logistics, and ensures every detail is perfect from first call to final toast.

Chef Amara Reid

Pastry Chef

Amara trained in Paris before bringing her talents to Asheville. Her desserts are edible works of art. From towering wedding cakes to delicate petit fours, she turns sugar and butter into unforgettable final courses.

By the Numbers

A Decade of Feasts

3,200+

Events Catered

20+

Team Members

45+

Local Farm Partners

4.9

Star Rating

Our Story