Chefs & Team
Fritz Carville - President
With over 20 years of catering under his belt, Fritz teamed up with Brandon Landry and Jack Warner in 2012 to bring you Walk-On's Catering - a full service, turnkey catering company!
Fritz, known for his distinct Cajun Cuisine, has catered his menu with a Southern Louisiana flare all over the continental United States. From Crawfish in Manhattan to jambalaya on The Strip in Las Vegas, he has made many a great Cajun experience. From Miami to Nashville and back down to events in New Orleans, Fritz has fed music industry leaders at concerts, festivals and super bowl galas, for as many as 35,000 guests.
In addition, since 2004, Fritz has handled food service logistics and cateringservices for hurricane relief in Texas, Louisiana, Mississippi, Alabama, Georgia, Florida, North Carolina, and Virginia. He has also managed staging sites in Georgia, Mississippi, Alabama, Tennessee, and Kentucky after numerous ice storms and tornadoes. These sites varied from catering sites to full-housing camps for 300-2000 people per site.
Whether an intimate group or for the masses, Fritz is capable of making your event’s menu stand out from the rest!
Pat King - Executive Chef
Chef James King graduated from Ecole de Cuisine Francaise in East Sussex, England under the instruction of Sabine de Mirbeck Brassart, whose mother-in-law, Madame Brassart ran Le Cordon Bleu in Paris. After a 2 year internship a Chateau Mercues in Cahors, France, he began working in London and then New York before returning to New Orleans where he worked at Commander's Palace with Emeril Lagasse and at Bayona with Susan Spicer. In 1993, he was hired as the Executive Chef at King Creole, also worked at Mason Dupuy and at The Flaming Torch French Cuisine in New Orleans.