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True Flavors Catering

www.trueflavors.com

At True Flavors, you might say it's "all in the family." Whether related or not, everyone seems to be part of the True Flavors family. What's unique about True Flavors is that the owners - Mark, Johnny and Leticia Hernandez - are siblings who have been cooking up things together for years.

Mark, Johnny and Leticia, who as children worked in their parents' restaurant, decided to go into business for themselves eight years ago. Today, they own True Flavors, one of the most successful catering companies in the River City.

One of the anchors of True Flavors is Johnny Hernandez. As the executive chef, Johnny was trained at the famed Culinary Institute of America and worked at high-end restaurants around the country before joining his siblings. "That's what he's done all his life, is cook. He really has a gift," says Mark Hernandez, catering manager. "I don't have to worry about the quality of the food coming out the kitchen. I know that whatever comes out of the kitchen will be great."

Mark Hernandez applies his own gifts to working with clients. What's remarkable about Mark is the dedication he feels toward his customers. "Usually, we talk to the bride and the mother for months and months. And they're nervous and they're going over everything - they're calling me on my cell phone," Mark says. "I want them to feel comfortable being able to call me at midnight if they have any questions. When it comes to the event, they're happy. They're saying, I don't know why we were worried."

Mark's primary goal is to make sure that his customers are completely happy. From customizing menus and decorations to adjusting the company's schedule to coincide perfectly with the bride's, Mark sees to it that his clients are worry-free. "They have so many things to worry about," he says. "You can worry about everything else, I tell them, but don't worry about the food."

The combination of Johnny's cooking and Mark's service has made True Flavors an extremely popular and family friendly company. Mark has found that after months of planning an event, he frequently becomes a friend of the family. "I don't know how many caterers can say they have dinner with their customers," he says.

He feels that the company's success is due largely to its performance, not advertising. "Between the three of use, we can't sell a thing," he laughs. "It's a good thing we have word of mouth."

Obviously that word of mouth has been positive. "I want my customer to be pleased with everything," he says. "We're going to make it look great. When their guests leave, they'll think they left the best wedding they've ever been to."

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