The seed for Catering from Soup to Nuts, Inc. was sown in 1981 when Chef Ralph Giles cooked at home as a hobby. He was chief cook for his family, and it was here that he discovered his love of cooking. While Ralph was pursuing a career in education, a client who ran a successful high-end catering company confided that one of her butlers had canceled on a very important private party for that evening - could Ralph help by showing up in black pants, white shirt and tie?
Thus, Ralph’s ‘in-home catering and butler service’ began and flourished as he catered to many of the prestigious families of Boston and environs. In addition to private clients, Ralph also catered to the British Consulate and visiting dignitaries, as well as events as diverse as the Boston Marathon to cruises to Martha’s Vineyard and Nantucket and at concert venues. He also provided set design and consulting services to the New England Cable News program “The Phantom Gourmet.” Ralph was active in the Boston community, supporting the Fenway Community Health Center, the AIDS Action Committee, Goodwill and the Pine Street Inn.
Ralph moved to Maui in 2001, and worked as Executive Chef for An Absolute Affair, and captured the award for Best Appetizer at Taste of Maui the same year. In 2004, Ralph began Catering from Soup to Nuts as a sole proprietorship, and as the entity’s sole employee. Catering from Soup to Nuts incorporated in 2006, and hired both an event coordinator and a sous chef to support increasing business. Daniel Southmayd, Ralph Giles’ partner of 24 years, became co-owner of Catering from Soup to Nuts, Inc. in 2008.