At Befores to Afters LLC (“BTA”), we make entertaining look easy. From tasty hors d’oeuvres to sumptuous desserts, and everything in between, we are here to help you accomplish your entertaining needs. The value we provide you is a totally customized, detail-sensitive, complete entertaining service for on premise events – in your home, your office or your organization setting.

Our Family Meals offering provides a cost effective approach to entertaining more casually and on a budget.

As our client you will be carefully interviewed, so we can clearly understand your needs and desires. We then customize the menu and all of the arrangements for your unique event. For your added convenience, we plan for and coordinate all other services needed to accomplish a properly managed event.

Give us your vision of a great event, and we’ll take care of the rest!

We look forward to serving you.

Irene Theriot, Principal/Chef
Jason Theriot, Vice President Operations

About our Chef

After 30 years of providing strategic Human Resource consulting to executive/senior management in Fortune 500 companies, our chef, Irene Theriot, is pursuing her second career. Irene’s passion has always been the preparation of really good food, not just glitzy presentation, coupled with attentive, proper table service which is delivered in a warmly welcoming style.

After many years of catering for friends and family, Irene continues now in a formal manner with the creation of Befores To Afters LLC (“BTA”). The new company’s name highlights Irene’s love of preparing hors d’oeuvres and desserts, as well as everything in between.

The vision of BTA had its roots in Irene’s family and her upbringing. Her father, Frederick, was a European Pastry Chef, also known as a Konditor, who had his own business on Greenwich Avenue in Greenwich, CT for over 25 years – The Marguerite Bakeshop. He won numerous awards for cake decorating and amazing creations in spun sugar. On a humorous note, Irene says she was almost born in the bakery!

Her mother, Celia, was also formally trained at the famous Fanny Farmer Cooking School in Boston, MA. A registered dietician, she helped run the family business and was a gourmet cook. After the business closed, she continued to cater for a number of her bakery clients. Through their lovingly executed parties, Irene learned at an early age “how to do it right.”

Irene’s culinary background has also been augmented with classes taken at the Culinary Institute of America (CIA) and Norwalk Community College. She has supported the Executive Chefs at three area country clubs, Stamford Yacht Club, Country Club of Fairfield and the Riverside Yacht Club.

Irene also has a long history of volunteering her time and talent to many different community,educational and business organizations and nonprofit boards. Thus BTA also believes in “giving back” and has donated services in support of their fundraising events.