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SoMa Catering provides full-service catering - from large, elegant weddings, to business functions, to intimate dinners and holiday gatherings. We can create the perfect menu to complement your event, and we can provide the expertise to ensure your party goes off without a hitch.
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Our chef Tom Tenuta began his professional career in Cambridge, Massachusetts, where he trained at Rarities at the Charles Hotel under Steve Rosen. He then became chef at Mirabelle Restaurant in Boston in 1992. Tom joined A Mano Catering as executive chef in Needham, and became involved with The Chef’s Collaborative in Boston, which promotes sustainable agriculture. He was consulting chef in the opening of Tremont 647 in 1996, then left to work for several prominent Boston chefs such as Chris Schlesinger of East Coast Grill and Paul O’Connell of Chez Henri.
These relationships with Boston /Cambridge area chefs led Chef Tenuta to a number of high-profile catering events, including events for East Coast Grill and the wedding of Tim (head chef of East Coast Grill) & Nina Partridge. Tom also planned and prepared menus with Paul O’Connell for the wedding of Barbara Lynch and Charlie Petri of No. 9 Park in Boston.
In 1997, Chef Tenuta opened Cena, near Symphony Hall in Boston and collaborated on the openings of El Pelon in the Fenway & West Side Lounge in Cambridge.
In 2000, we relocated to the Berkshires, where Tom served as chef of the A Mano Cafe in Richmond, Massachusetts. When A Mano closed, Tom took a job as chef of the Stockbridge Golf Club, planning and preparing menus for both large and small events. In 2003, we opened The Village Oven in West Stockbridge, a simple, local family restaurant. We are known for our hand-tossed, wood fired pizzas, fresh breads and desserts, and our unique, seasonal entrees. Our local success has led to demand for our catering expertise, and we launched SoMa Catering in 2007.
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