Zelda’s Catering has been serving world-class catering throughout the Chicagoland area for over 40 years. We’ve successfully coordinated delicious food for weddings, corporate events and social gatherings of all kinds and have worked hard to establish ourselves as a trusted partner in our community.
We’re a small but highly skilled team of culinarians who know how to create imaginative menus and offer expert presentation mixed with outstanding service. Our customers appreciate our personal touch, quick response, affordability and dedication to creating an inclusive food experience for everyone—regardless of dietary needs and preferences. Our performance is a reflection on you, which is why we strive to deliver on all your important details. Being a caterer that you can truly count on for all your important events is our greatest source of pride.
Our Catering Leadership Team
The founder and force behind Zelda’s, Linda began her professional career during the 1980s personal computer revolution with a very different focus — using dual degrees in computer science and education to design early educational computer games. After a 15-year hiatus to raise her family of four young men, Linda returned to the Chicago kosher catering world in 2003 with a new portfolio of self-taught culinary talents, new passion, new vision, and above all, new appreciation for the most meaningful things life has to offer. As our dynamic team leader, Linda infuses her own unique style and inspiration into every wonderful taste Zelda’s presents.
Director of Operations
After receiving his degree in Business Administration and Finance from the IDC International School of Business in Herzliya, Israel, Ben returned to Zelda’s Catering excited to lead the company into a new era. In 2013, Ben took over as director of operations and is responsible for ensuring that Zelda’s day-to-day activities run seamlessly. He began his career in food service through volunteer work at several Israeli food kitchens. Ben is proud of Zelda’s work with the community, including its partnership with the EZRA Multi‑Service Center.
Kathy Ramos Kurland
Director of Catering
Kathy Ramos-Kurland is synonymous with kosher catering in Chicago. Kathy began her hospitality career in 1990 at Hilton Hotels & Resorts, ultimately advancing to Catering Sales Manager for leading Hilton properties including The Palmer House Hilton and Hilton Chicago. In 2001 Kathy left Hilton to enter the kosher catering world as Catering Sales Manager of Danziger Kosher Catering, where over the next 14 years she developed a large and loyal following as Chicago’s premier kosher event coordinator. Kathy’s experience spans modestly sized private dinners up to 3,000 attendee conventions. Kathy married her husband Gary in 2005, and they have three adorable cats. She loves to bake every chance she gets, and delights in sharing the amazing harvest from her backyard vegetable garden with her many envious neighbors.
Director of Events
Taylor’s passion for the exacting details that make events memorable is locally acquired. Taylor came to Chicago after earning her undergraduate degree in hospitality from Michigan State University’s School of Hospitality Business with a minor in Theatre Design and Technical Production — which means that Taylor can craft a lovely evening and also wield a blow torch when necessary.
Taylor began her Chicago career working with the front-of-house team at the innovative Next Restaurant, then managed the bustling high-end Theater District restaurant 312 Chicago before joining the Zelda's team. The art of listening is Taylor's unique talent in helping clients realize their creative vision.
After graduating from Yeshiva University in 2008 with a B.A. in Physics, Elliott joined Zelda's as Bookkeeper, IT manager, and Graphic Designer. Today, he continues to manage Zelda's state-of-the-art technical infrastructure and software systems, as well as the company's finances.
As Zelda's grew into the premier catering company it is today, Elliott made sure that our staff has had the technical tools they need to deliver top-notch service. Elliott likes to keep his coworkers' lives interesting by constantly updating their software and settings.
Executive Chef Jon Hudak brings more than 20 years of experience to Zelda's Catering. Educated at the Culinary Institute of America, Chef Jon has been sought after throughout his career by the most prestigious hospitality organizations in the United States, most recently serving in executive leadership roles at the Four Seasons Hotel Chicago and Ritz Carlton Chicago Hotel. Chef Jon has a passion for food artistry and reinventing classic favorites for today's modern palate. His mastery of a wide array of cooking styles and techniques, and command of a dedicated and talented culinary team, are his personal recipe for creating consistent perfection on a plate. When Jon is not at work you will find him at the local farmer’s market, or spending time with good friends enjoying a quiet glass of Sauvignon Blanc.
Executive Sous Chef
Gary Diaz graduated from the prestigious Le Cordon Bleu culinary school in 2002 with the degree of Applied Science in Culinary Arts. He was immediately recruited by The Ritz-Carlton Chicago Hotel. With dynamic kitchen and interpersonal leadership skills, Chef Gary quickly became a designated staff instructor for the Ritz Carlton in standards excellence. After advancing within the Ritz-Carlton organization for 17 years, Chef Gary joined Zelda's Catering as Executive Sous Chef in 2019. He is a Chicago native and die-hard Cubs fan, enjoys playing tennis, as well as watching tennis and other athletic competitions.
Executive Pastry Chef
David Laufer is a master of the arts of pastry and chocolate. After earning his degree in Baking and Pastry Arts from the Culinary Institute of America, Chef David apprenticed at the Bäckerei Konditorei Gassen in Koblenz, Germany, and was later chosen to study with an international team under the world’s leading pastry chefs at Felchlin in Ibach, Switzerland. A founding member of the St. Louis Pastry Guild, in 2011 Chef David was selected to design and create the Centennial Celebration cake for the Ronald Reagan Presidential Library. Before joining Zelda’s Catering, he held leadership positions at The Chase Park Plaza Hotel in St. Louis, Four Seasons Hotels and Resorts, and The Ritz-Carlton Hotel Company, including Pastry Sous Chef of The Cosmopolitan of Las Vegas.
Yaakov was born and raised in Chicago. He attended Fasman Yeshiva High School and graduated from HTC with a BA in Psychology and Judaic studies. Yaakov completed a masters degree in clinical psychology from Roosevelt University. For over two years he spent time abroad in Israel as a staff member at Eretz Hatzvi before joining the IDF where he completed his service at the rank of a sergeant as a designated marksman in the Givati Brigade. Yaakov enjoys working out, reading psychology journals and studying military history. In the small world department, Yaakov and Ben Neiman (Zelda's Director of Operations) spent six summers working together as JCC camp counselors on Chicago's North Side.
Before joining Zelda’s Catering, for more than a decade Sean learned the ins and outs of the Chicago area on-premise catering industry with the Hilton Orrington in Evanston and the Glen Club in Glenview, ultimately turning his talents to the world of off-premise catering with Food for Thought.
In his free time Sean likes to go to the movies, cook, and spend quality time with his two cats and a dog. Sean enjoys traveling, especially his trips up to the Michigan outdoors where he relaxes while camping and fishing. Sean boasts an extensive and growing collection (verging on obsession) of barware and breweriana from around the world.
Ready to Plan Your Event?
Contact one of our planners today to start planning your next event.