Andy developed an interest of the fast-paced Culinary Arts Field through his first job in high school at a Wholesale Seafood Market in the Fulton Fish Market in New York City. During this time Andy acquired an affinity for the Chefs he met while delivering fresh seafood to twenty-five plus restaurants. From this first learning experience Andy decided to take his interest to a higher level and enrolled at Johnson & Wales University in Charleston, South Carolina. Within his first four weeks of schooling Andy was literally “blown away” when Hurricane Hugo hit in 1989. From here Andy took an opportunity to extern at the Rihga Hotel in New York City and then finished his studies at the Johnson & Wales in Providence, Rhode Island. With a desire to return to the Low Country Andy moved to Hilton Head Island to be the Chef Tournant at the Hyatt Regency, training under Executive Chef Felenczak. Here Andy worked as Chef de Garde Manger, learning the skill of Ice Carving and later as Banquet Chef where he served groups up to 1500 guests and had the opportunity to cook for President Bill Clinton under the watchful eyes of the Secret Service. In order to pursue his love of catering Andy seized an opportunity to become the Executive Chef for Catering Concepts then as Celebrations Catering & Events, now SERG Catering & Special Events. During his 23 year plus tenure, Andy has developed a State-of-the-Art Show Kitchen, has become the only catering chef on the island accredited by the Sustainable Seafood Initiative and began conducting the island’s first series of hands-on, interactive cooking classes at his Learning Kitchen.
Molly was born and raised in Orchard Park, New York and in 1990 graduated from Paul Smith College with a degree is Hospitality Management. Molly started her career working for Celebrity Chef Jimmy Schmidt at the renowned Rattlesnake Club in Detroit Michigan and spent 8 years opening restaurants for Jimmy in Michigan and Colorado. She moved to Hilton Head Island in October of 1996 and began her career in Catering & Event Planning. She started ‘Catering Concepts’ in Palmetto Dunes, then was hired by The Lowrey Group to start Celebrations Catering & Events in 2002. In November of 2018, she joined The SERG Group to help start SERG Catering & Special Events. Molly and Executive Chef Andy Borgmeier have worked together through all three operations, a total of 22 years. They have been recognized by The Knot in their “Best of weddings” category for over 15 years and in 2013 was inducted into The Knot’s “Hall of Fame”, an honor less than 2% of the Knot’s recognized vendors receive. They were also most recently selected by HH Monthly’s Reader’s Choice Awards as favorite Catering Company. Outside of Molly’s love for God, her family, job, and The Buffalo Bill’s, her life’s love is her son Torin! He is a blessing that she holds close to her heart and thanks God for every day!
SERG Corporate Chef, Nick Unganst says his culinary team designed the menu following the successful SERG recipe of incorporating popular American, Italian, and southern staples, including delicious steaks, barbecue, and of course, seafood. Chef Nick Unganst makes all customers feel welcomed through his knowledgeable servers greeting them in a friendly and warm manner and through his experienced kitchen staff cooking dishes that will delight their palate.
We invite you to contact us so we can discuss the details of your catering needs. We look forward to making your event a memorable one.