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Our mission is to provide our clients with the total catering experience.

We simplify the process for crafting memorable special events.

We bring our experienced staff and their specialized expertise to each and every project we work on.  For us, catering isn’t just how the food is prepared and delivered, it’s the total catering experience.

The Team

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Chef Brian Litolff

Director of Culinary Innovation, Executive Chef

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Jaime Gonzalez

Food and Beverage Director

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Elizabeth Gonzalez

Director of Sales

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Chelsea Docherty

Dir. of Special Events- Hall of Lights

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Christopher Brazzle

Chief Executive Officer, Owner

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Kalli Brooks

Dir. of Special Events- Dec on Dragon St.

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Eric Camacho

Lead Operations Manager

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Yan Litolff

Sous Chef

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Jessica Sheehan

Catering Sales Manager

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Kinar Ohanian

Catering Sales Manager

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Marissa Barnett

Operations Manager

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Letty Long

Dir. of Marketing & Social Media

Sustainability & Community

The special events industry is one of excess and waste, and we feel a great responsibility to minimize our contribution to this problem. Since the environment directly impacts the quality of the ingredients we have available to us, Blue Fire Total Catering is proud to implement the following Sustainability Principles in food sourcing and service:

  • To comply with, and exceed where practicable, all applicable legislation, regulations and codes of practice.
  • To integrate sustainability considerations into all our business decisions.
  • To ensure that all staff are fully aware of these principles and are dedicated to implementing and improving it.
  • To minimize the impact on sustainability of all office and transportation activities.
  • To make clients and suppliers aware of our Sustainability Principles, and encourage them to adopt sound sustainable management practices.
  • To review, annually report, and to continually strive to improve our sustainability performance.

Locally Grown

Lower food miles traveled typically means a smaller carbon footprint.

Furthermore, supporting local farmers helps maintain regional agricultural production that connects urban areas to nearby farming communities.


Chemical inputs used in conventional farming are a major source of pollutants in our waterways and can diminish soil quality over time.

Organic farmers do not use chemical inputs and are considered better stewards of the land.


Fresh food is healthier, containing nutrients in forms much more readily accessible to our bodies than nutrients in processed foods.

Furthermore, a lack of processing reduces the environmental impact of fresh foods.

Reusable, Compostable or
Recyclable Dinnerware

The optimal choice for dinner service is china (or other reusable dinnerware), as this has the lowest environmental impact and is the most pleasant for guests.

Recognizing that reusable dinnerware is not always available and appropriate, other options include compostable and recyclable dinnerware.

Vegetarian Options

Our events offer attractive and delicious vegetarian options to serve the dietary needs of all of your guests.

Additionally, reduced fish and meat consumption reduces the carbon footprint.

Control Food Waste

The first step in eliminating food waste is the careful planning by our chef’s and operations team to avoid excess.

We request from our clients the most accurate RSVP estimate possible. If there are non-perishable leftovers, we partner with local food banks to coordinate donations.


Have a passion for food or events?