Q: How do you make catering about more than just food?
At most catered events, food is the backdrop—an afterthought squeezed between speeches and small talk. At Mouthfeel, it’s the spark. Chefs Colón and Britt Robles have built their Central Florida company around a radical idea: Food should not only nourish, it should connect. Every plate, every aroma, every crunch and sip is designed to draw people together, creating conversations, memories, and a party that lingers long after the last bite.
“It’s not my menu, it’s your experience,” says Chef Colón, recently named Best Chef by The Local. “And the whole thing starts with what we call a discovery. We want to know your food memories, your favorite flavors, the meals that make you feel happiest. Only then do we start building a menu.”
That discovery process sets the stage for Mouthfeel’s signature offerings, their newest being the Tasting Bar—an interactive, social-first dining experience that can scale from 20 guests to 2,000. Imagine high-quality, bite-size creations that spark curiosity and conversation. Guests don’t just eat; they engage—comparing notes, trading bites, swapping stories. “The social part starts with us listening,” Colón adds. “By the time guests arrive, the host’s vision is baked into every detail. We’re not just serving food, we’re creating moments.”
Those moments engage all five senses. Fresh herbs tucked among platters release fragrance when nudged by tongs.
“By the time guests arrive, the host’s vision is baked into every detail. We’re not just serving food, we’re creating moments.”
Locally grown flowers, harvested that morning from the Robles’ own property, adorn tables. Every garnish is edible—no plastic props, no fake décor. “If it’s on the table, you can eat it,” Britt insists. “It might surprise you, but that’s part of the fun.”
Their ability to design such experiences comes from eclectic kitchens of their past—training alongside Michelin-starred Chef Jean-Georges Vongerichten, studying under renowned Sushi Chef Morimoto, large-scale restaurants, and everything in between. That mix of artistry and logistical know-how means Mouthfeel can execute food that’s both technically dazzling and effortlessly social.
Behind the artistry lies a deep commitment to ingredients. Local farms provide peak-season produce, while meat and seafood come straight from Florida’s best purveyors. Cured meats are imported whole and sliced by hand for maximum freshness, ensuring every bite tastes vibrant and alive. “The texture, the flavor—it’s completely different than something that’s been frozen or boxed. We take great pride in making everything from scratch.”
But the heart of Mouthfeel isn’t just food—it’s connection. The Tasting Bar becomes a gathering place, where a guest might bite into Chef Colón’s signature Prosciutto Roll and immediately lock eyes with someone across the room, grinning over the shared surprise. “Those are the moments we live for,” Britt says. “Food should spark joy, spark conversation. We’ve seen strangers leave as friends because of a flavor they both couldn’t stop talking about.”
As party season approaches, that’s Mouthfeel’s quiet revolution: catering that isn’t just about filling plates, but about filling rooms with energy. It’s interactive. It’s sensory. It’s social. And whether you’re hosting 10 or 200, Colón and Britt are setting the table for something bigger than dinner.
