Wined & Dined
Our Chefs, your table
Wined and Dined offers full-service private events and chef-prepared weekly meal deliveries with custom designed seasonal menus, artfully 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 event is more than just delicious food!
We pride ourselves on building relationships with our clients, and have established a reputation for 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 paired wine dinners,
we create memorable events centered around a love of all things food.
Private Parties & Events
Entertaining made easy!
Whether you are hosting a large-scale social celebration for friends and family, or an executive-level business event, we provide full-service catering with a boutique client experience from planning to party.
Custom Weekly Meals
Wholesome and delicious meals prepared by our team of professional Chefs, and delivered to your doorstep each week.
With custom menus designed around your family's individual preferences, you set the table, and we'll do the rest!
Chefs Table Dinners
A totally unique, gourmet dinner party experience.
From anniversaries and birthdays, to just-because get-togethers, we're here to help you celebrate all of the ways that a beautiful meal brings us together.
We believe that food should be fresh,
seasonal & beautifully-styled.
Our menus honor the farm-to-table spirit with dishes that are made from scratch, using local and artisanal ingredients, prepared on-site for the freshest quality and 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 curated team of professionally-trained Chefs.
The name Wined and Dined truly represents our passion to create delicious food paired with unique wines, all while executing each event with impeccable service.
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 & launched Wined and Dined in 2013.
Even when she’s not serving up a multi-course dinner for her clients, Katie still loves to host - often entertaining friends and family in her own home kitchen. With a husband who is also a Chef (Tim is the Executive Chef and partner of The Wine Kitchen, Leesburg & of Paulie's Italian), 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.
Lead Event Chef
If Bryan wasn’t a Chef, he’d be a forensic scientist, which explains why his favorite thing to experiment with in the kitchen is homemade charcuterie… the whole laboratory/analysis part, not the crime scenes…
Jokes aside, Bryan developed a love of food at an early age which led him to pursue a career in Culinary Arts. A Maryland native, Chef Bryan also attended Johnson & Wales University in Rhode Island, but even though they share the same alma mater he and Katie didn’t actually meet until a few years later, when the two worked together at Lansdowne Resort right here in Loudoun.
Chef Bryan now brings 20 years of professional experience to the table, working in many different culinary environments from hotels and country clubs (Belmont) to fine dining (Ahso Restaurant), and even running our favorite local burger spot (Market Burger in Purcellville)
With a love of eclectic American fare heavily rooted in southern, local and seasonal cuisine, we can’t wait for Chef Bryan to wine & dine your guests!
Hailing from New England, Chef Jordan earned her Bachelors of Science in Culinary Arts from the Restaurant School of Philadelphia.
Her background is an eccentric mix of nutritionally focused food, Pastry arts, Restaurants, Private Schools, Corporate dining and Professional Culinary instruction.
With a resume of Line cook and Pastry positions in several prestigious Philadelphia restaurants, Jordan took on the role of Executive Chef for a prestigious Ballet Conservatory & Private Boarding School before moving to the DC area to work with several large dining accounts including Boeing, Marriott International Headquarters and the National Academy of Sciences.
Jordan is now back in the world of Private Schools as Executive Chef & Culinary Director for SAGE Dining, at the three St Stephen's St Agnes Schools in Alexandria, VA.
When she’s not convincing students K-12 (and sometimes their teachers) that Kale is worth a try, you’ll find her Wine-ing & Dining your guests. Corporate Chef by day, Private Chef by night!
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.
The muscle behind the magic!
Derrick joined Katie full-time in 2018 and has been instrumental in Wined and Dined’s growth and success, overseeing daily production at our commercial facility for both events and our weekly private families.
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!