The MF Difference

It’s often said we eat with our eyes first. At MouthFeel, that idea isn’t just a philosophy—it’s the entire show.

Chef Britt and Chef Colon Robles, the husband-and-wife team behind the upscale catering company and private chef service, approach every event like a live installation. After more than 30 years combined in the industry, they’ve evolved into something closer to sculptors. Their medium just happens to be edible.

What they create goes well beyond catering. It’s immersive, visual, and deeply intentional—designed to pull people in before the first bite ever happens.

“It comes from our passion for food,” Colon says. “We care very deeply about the food we prepare. The quality of ingredients we hand-select for every installation. The pleasures we evoke in those who get to enjoy our food. What that means is we take meticulous care in planning, creating, and serving the foods we provide. Sometimes, we start a display and end up re-doing it and re-doing it until we get it right.”

That level of obsession shows up in every detail.

The seafood is sushi-grade, always fresh, never frozen. Their charcuterie program leans heavily Italian, with imported meats and cheeses that feel more like a discovery than a standard spread. And when they go big, they really go big—bringing in an entire Parma ham from Italy, a carefully cured hind leg that requires a high-end industrial slicer, the kind you’d find in a German butcher shop, to serve it properly.

For clients looking to add heat to the experience, MouthFeel offers live-action stations where Britt and Colon cook on site. There’s something magnetic about watching a dish come together in real time—the sound, the aroma, the movement. It turns a meal into a moment and a crowd into a conversation.

It also sets them apart from the typical catered event.

Think back to the last one you attended. Chafing dishes lined up across a table. Chicken skewers sitting a little too long. Shrimp slowly losing their chill in a melting ice bath. Functional, sure. Memorable? Not exactly.

“That’s why we don’t do buffets,” Britt says simply. “Food in chafing dishes just gets cold on top, burnt on the bottom. Chicken left too long is a health hazard. We simply have too much respect for the ingredients we select. We work very hard to extract maximum taste from them when we prepare them. Then, we tempt palates in the artistic ways we display them.”

And the display is part of the experience.

MouthFeel’s signature tables are carved from locally sourced Florida cedar, each one cut from the same tree. It’s a detail most guests wouldn’t think to ask about, but it anchors the entire presentation in something tactile and grounded.

“We got them in Dade City from a sustainable forester,” Colon says. “I sanded them down and polished them all myself.”

For something more intimate, MouthFeel offers Privé, a private chef experience for up to 24 guests. The format is multi-course, typically eight to 12 dishes, unfolding over the course of an evening. It borrows from the pacing of an omakase experience but stretches far beyond sushi into a full, curated dinner prepared on site.

The result feels less like catering and more like theater.

And yes, it tends to steal the spotlight.

“Our showmanship, our craft, our attention to detail, it just levels up every event,” Colon says. “Guests get to engage with us, watch each piece come together. Our food really is an art installation. Literally, sculpture you can eat.”