Executive Sous Chef
Hailing from Syracuse, NY, Elliott Menke is the Executive Sous Chef of Cru Catering, or as he likes to call himself, the “bad cop.” A graduate of the Culinary Institute of America in 2003,
Menke believes his greatest achievement is being able to live his chosen lifestyle while doing a job that he truly loves. His management style is to lead by example and he never asks his staff to do something that he himself wouldn’t do.
Menke’s favorite dish at Cru Catering is the Beef Short Rib Wellington.