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our STORY

Long before Bar Harbor Catering Company was a glimmer in founder Mandy Fountaine's eye, she spent more than 18 years in the restaurant and food service industries, becoming a familiar face in the local food scene.

Mandy graduated Phi Theta Kappa with a degree in Culinary Arts from Eastern Maine Community College in Bangor, and after graduation, she became head chef and co-owner of Calypso in Ellsworth. It was there that her passion for travel and food blended to create her signature "Maine-fusion" style.

Bar Harbor Catering Company sprouted from Mandy’s belief that food is a celebration. What started as a few small dinner parties for friends and family soon grew to 200 person wedding receptions with multi-course menus. It wasn't long before Mandy was catering regularly and enjoying every minute of it. The marriage of food and celebration was the key to what her cooking philosophy was all about - cooking good food for friends and family and creating memories and experiences that people will carry home with them.

BHCC has grown into a full-service catering and event planning company focusing on the client. We listen to you and we collaborate with you to bring your vision to life. We pride ourselves on forging our own path, taking cues from the old, new, textured, traditional, nontraditional, unconventional, and everything in between. We also look to where we live for a lot of our style inspiration. Extra touches, which are above and beyond the expected, make each event even more special and unique. We go where each client’s event goes – be that at a campground, an estate perched on a cliff, a rustic farmhouse, or anywhere in between.

For anyone planning a wedding or major event, one of the most alluring qualities of this place is the beautiful backdrops. The evergreen forests hugging the cragged shores, the fields full of lupines that, at night, dance beneath one of the darkest night skies you’ll ever see, and the way the sea, lakes, rivers, streams, mountains, and wide open spaces all come together in one place. It’s simply magical. The natural, authentic rugged elegance of Maine is one of our specialties. We also travel worldwide to keep the seasons of our work innovative and growing.

Good enough is not enough. This reaches beyond the dining experience. From the initial planning process and location site visits to how we train and develop each of our team members, we don't settle for mediocrity. And neither should you.


 
You will get knowledgeable, dedicated service and they think of every detail so you don’t have to. Can’t recommend them enough!
— Elizabeth & David
 

THE BHCC TEAM

 
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Mandy Fountaine

OWNER & CHIEF CULINARY OFFICER

A staple on the local culinary scene for the last 20 years, Mandy is a fan of all things food and travel related. A Certified Professional in Catering and Events (CPCE), she's dedicated herself to creating an event dream team of talented professionals who share her inspiration and drive for creating memorable gatherings. When Mandy's not playing with food or her daughter Charlotte, she is sure to be planning her next foodie adventure, exploring the hidden gems of Downeast Maine, or training for her next hardcore spartan race.

 
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Heather Anderson

DIRECTOR OF CLIENT RELATIONS & CREATIVITY

Heather's career in events began early, at nine years old, when she threw her first big event: a Kool-Aid water balloon blowout for her local neighborhood. She hasn't stopped since then, curating gatherings and celebrations across much of New England. She is our detail-lady, and nothing gets past her! When not tackling the company's design, marketing, and sales and event planning, she and her infectious laugh can be found taking beautiful photos, arranging bouquets of flowers, or wandering the woods.

 
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Matthew Leddy

EXECUTIVE CHEF

After working for seven years at an intellectual property law firm in NYC, Matt made a massive career change and attended culinary school at Johnson & Wales University in Providence. Named one of the Five U.S. Sous Chefs To Watch by Forbes, his talent and incredible work ethic have kicked things up a notch in the BHCC kitchen. While working at Farmstead in Providence, the restaurant was a finalist for James Beard Best Chef Northeast Award (Matt Jennings) in 2011, 2012, 2013, and 2014. And, during his time at Townsman in Boston, the restaurant was named Food & Wine’s Restaurants of the Year in 2016, Esquire’s list of Best New Restaurants in America 2015, and USA Today's Readers' Choice Award 2015 for Best New Restaurant. When he’s not whipping up new recipes for his “book of spells,” he loves to get outside and hike around Acadia National Park.