Ann Frechette joined Mise en Place in 1990 as a part-time server within the catering department. After five years, she assumed the title of catering director. Frechette has been in love with the service industry since manning the front counter of her grandparents’ New York concession stand at age 11. From pouring soda at a city park to running Mise en Place’s catering company, she maintains a lifetime career in the restaurant business- despite having attained a degree in special education from the State University of New York.
Under Frechette’s direction, Mise en Place’s catering business has grown into a full-service event planning division that handles many hundreds of occasions annually. “Everything easy’s been done,” she says. Today’s soirees demand an immaculate attention to detail and a consuming passion to ensure that the environment, the atmosphere, the personalities, and the food work in harmony- complementing and enriching each other so that they become one.
“Our goal is to exceed expectations in everything that we do… so we make it pretty hard on ourselves. But we do it for the personal and creative challenge and for the end result, which ultimately is about creating something people have not seen before or experienced,” she explains.
Frechette moved to Florida in 1981 and worked as a manager and catering director for Henry K’s prior to joining Mise en Place. Frechette is the mother of three children Dylan, 18, Devin, 16, and Chloe, 14.