Alfonso Catering, headquartered in Jerez de la FronteraMontera offers more than 40.000 dishes.
However much we grow, each client remains unique; we are 'a tailor shop,' we do 'made-to-measure' work."
Alfonso Rodríguez Blanco, CEO of AlfonSo Catering, currently faces, together with a young team,productive and dynamic, the task of "establishing" a work philosophy, based on quality and service; in all Andalusian provinces.
“For us, expansion,” explains Rodríguez, “means having logistics and service centers throughout Andalusia.” This is the aspiration of a team that, headquartered in Jerez de la Frontera with offices in Seville, Granada, El Puerto de Santa María, Cádiz, and Chiclana, has already made a name for itself internationally: from Portugal to Mexico, and even Marrakech. “It’s about repeating what we already do, but more often.”
Nearly 50.000 dishes.
The head of general management knows that the forty-five years that have passed since the creation of the company are the best asset to export.
“The accumulated experience and the tradition on which the company is built,” he affirms, “are the foundation of our work wherever we go. Our hallmark is quality and customer service, and that’s what we offer.” That, along with their 47.000 different dishes, which, “without losing the simplicity and elegance” that the team prides itself on, have the ability to adapt to the client’s needs, as the CEO states, remains “Alfonso Catering,” whether it’s with sea anemone sauce, Iberian ham, or clams.
The job of this team is to satisfy the customer without losing our identity, and so far, our efforts have been recognized wherever we go.” The company emphasizes the satisfaction of “bringing our dishes to cities with different tastes and traditions, and continuing to surprise our customers.”
Alfonso Catering is known nationally and internationally for its participation in renowned sporting events, fairs and congresses.
César Rodríguez, head chef of Alfonso Catering: "There is no good cuisine without quality products."
Introduce your cuisine to anyone who hears your name for the first time.
Throughout the evolution of my cuisine, the essence of Andalusian products has been a constant. I have no doubt that good cuisine is impossible without guaranteed, high-quality ingredients.
What goals do you set for yourself when tackling new creations?
Each year I create around fifty dishes. The key to all of them is the essential satisfaction of the customer.
Fifty creations a year… Is it a matter of imagination?
And to make the most of what we have. Sea anemones, rockfish, thistles… although it may not seem like it, any quality product that Andalusia provides can offer us new horizons.
I imagine he's surrounded by good hands too.
Among the best. I have a team of sixty cooks, but the greatest support is, without a doubt, the trust of our friends.