Chef William’s culinary career began at Spectrum Catering in 2008 when Hurricane Ike blew its way through Texas. He came on board to help with our relief efforts and stayed for the next six years, when he left to start a restaurant project in Houston.

In 2017, he returned as a Sous Chef and continued to grow and progress into our Executive Chef at Wicked Whisk Catering.

He has been a chef for 15 years now and brings his culinary talents to Wicked Whisk by continually growing and redefining his art. He is passionate about the great state of Texas and it’s many different cuisines. He prides himself on the use and fusion of these very diverse, delicious eats.

Amy’s events and hospitality experience began with Spectrum Catering, Concessions and Events with an internship in 2018. While she was finishing her degree, she continued to work with Spectrum’s Golf Division and Music Festival Division on weekends.

Upon graduation, she continued her hospitality career with a wedding venue in the Hill Country.
She started as an intern and went on to become the Venue Manager. During that time, Amy honed and developed her skills that inspired her to continue creating experiences in both the corporate and social event planning sectors.

She is passionate about making clients’ visions come to life. Her favorite part of her job is being a
part of special events and milestones in people’s lives! In her free time, she enjoys trying new restaurants and being outside with her pups and fiancé. Amy’s thoughtfulness, attention to detail, and love of food is sure to make your event great!