Wined & Dined
Our Chefs, your table
Wined and Dined is a full-service boutique catering company offering fresh, seasonal menus, beautifully presented by our team of professional and personable staff.
Our approach to cooking reflects our belief that foods taste best when made from scratch with quality, flavorful ingredients.
We also know that a great party is more than just delicious food.
We pride ourselves on building relationships with our clients, and have established a reputation for providing exceptional service, flawlessly executed from start to finish.
We cover every detail so that you truly can enjoy being a guest at your own party.
From Chef-prepared weekly meal deliveries to custom dinner parties, we create memorable events centered around a love of all things food.
Private Parties & Events
Entertaining made easy!
Whether you are hosting a special celebration for friends and family, or a large-scale business or social event, we provide a full-service catering experience from planning to party.
Chefs Table Dinners
A gourmet dining experience in the comfort of your home.
From anniversaries and birthdays to just-because parties, we're here to help you celebrate all of the ways that food brings us together.
We believe that food should be fresh, seasonal and beautifully-styled.
Our menus honor the farm-to-table spirit with dishes that are made from scratch, using local and sustainable ingredients, prepared on-site for the freshest and highest quality presentation.
Meet The Team
Professionally trained chefs with a personal touch.
Executive Chef, Owner
Led by Chef Katie (Reineberg) Rowley,
Wined and Dined has evolved from a solo venture to a full-service operation comprised of a passionate team of professionally-trained Chefs.
The name Wined and Dined truly represents what we do: create delicious food, paired with impeccable service, through custom-designed private events.
A Reston native, Katie has years of experience in multiple areas of the culinary industry including recreational and professional teaching, event management, and of course, as a Personal Chef.
After earning dual professional degrees in Culinary Arts and Culinary Nutrition (yes, she's a Certified Nutritionist as well!), from Johnson and Wales University, Katie returned to Northern Virginia to launch Wined and Dined in 2013.
Even when she’s not serving up a multi-course dinner for clients, Katie still loves to entertain - often hosting friends and family in her own home kitchen.
With a husband who is also a Chef (Tim is the Executive Chef and part owner of The Wine Kitchen, Leesburg), food and wine are a way of life for the Rowley’s
Founded on a true appreciation for her craft, Katie’s goal for Wined and Dined is to create celebrations that are as memorable for each client as they are for your guests.
The muscle behind the magic!
Derrick joined Katie full-time in 2018 and has been instrumental in Wined and Dined’s growth and success. He oversees daily production at our commercial facility and leads our kitchen team onsite for larger-scale events.
Derrick’s father was a catering Chef himself and ignited a passion for food from a young age that led Derrick to pursue a career in cooking.
From starting off in a small-town pizzeria in Fryeburg, Maine, to earning multiple Culinary degrees from both Stratford University and The Art Institute, Derrick jumps at any opportunity to grow his skillset in the kitchen.
Odd Fact: Derrick is allergic to chocolate..which just leaves more for the rest of us!
Wanderlust often draws Chefs to the culinary world, but for Tina, time spent overseas - everywhere from France, Germany and Spain, to the Czech Republic, and even Japan - sparked a desire to return home and share her unique food experiences with others.
After working the line at some of the top restaurants in DC, including the Michelin-starred Masseria, Tina decided to trade the busy restaurant dinner service for in-home entertaining.
With a degree in Baking and Pastry from The Art Institute, her methodical approach to the “why” behind cooking makes her a fabulous Chef Instructor, and while she is our go-to girl for all things sweet, you have to try her savory tarts!
What makes a Wall Street analyst turn to cooking for a career? Fond memories of family dinners on Sunday night, the elaborate meals cooked out of Julia Child’s Mastering the Art of French Cooking by his parents, growing vegetables in the backyard, and fishing in Long Island Sound.
These experiences led Chef Christopher to attend the French Culinary Institute and thus began a many decades long journey of traveling, eating, and throwing great parties!
Chris and Katie’s connections run deep – mentor, friend and old colleague (the two formerly operated the private events space Open Kitchen in Falls Church), it is always an honor to have Chef Christopher join our team for onsite events.