Exceptional Catering

Phone:608-225-8074   Contact Us

"There is no love sincerer than the love of food." - George Bernard Shaw

 

 

Home
Customer List
Party Tray
Pig Roast
Tailgate Party
Catering Menus
Impress for Less
Passed Appetizers
Salads and Sides
Photo Gallery
Policies.htm
Bride's Page

Catering for all occasions. . .

Free Consultation and Estimates Complete Party Planning Groups of 5-1000 Onsite
Appetizer Parties Pig Roasts Impress for Less
Wedding Receptions Corporate Events Funeral Luncheons
Trade Shows Rehearsal Dinners Pre-game Parties & Tailgating
Fund Raising Events Class Reunions Christmas Parties
Club Socials Business Seminars Graduation Parties
Company Picnics Outdoor Tent Events

And many more. . .

About Exceptional Catering. . .

        Welcome to the Exceptional Catering experience.  Established in 1993 as Argus Catering the business was renamed after the Argus Foods and Spirits and Argus Catering were separated by sale.   Exceptional Catering is owned and operated by its founder - Chef Todd Dukes.  Exceptional Catering was built on a reputation of outdoor catering where we specialized in Pig Roasts done on location.  Recently we have started to develop exceptional indoor catering as well.  Staying true to form, we work with our clients to develop innovative ideas such as cheese fondue fountains, soup by the gallon, rent a chef, and "Impress for Less"  which is a low cost option with gourmet results. Exceptional Catering has now become a year round full service catering company that serves your every need.  Thank you and we hope to serve you soon - Chef Todd Dukes.

Meet the Chef... 

    I was born and raised in a central Wisconsin supper club where I learned culinary basics and the importance of personal service.  While learning the food trade over the next few years I traveled to Florida where I worked my way up to an executive chef position at Silver Lake Lodge in Ocala Florida.  After 6 years of studying French Caribbean cuisine, I moved to New Orleans in the pursuit of Creole cooking and took a position with the Delta Queen Steamboat Company as Executive Sous Chef.  The Delta Queen is the only moving location on the Historic Registry.  The steamboat route travels up the Mississippi River to St. Paul, follows the Ohio River to Pittsburg and paddles along the Cumberland River to Nashville.  After all that traveling, a rest was in need.  What better place to rest than a beach in Florida, at the Key Largo Anglers Club where I had the unique privilege to cook for Richard Nixon on a regular basis. 

    I found resting wasn't my style.  So I took off for the bright lights of Las Vegas to explore high volume hotel work.  In the early 90's, I returned to my roots in Wisconsin to be closer to family, where I settled in Madison, WI to work at the Argus Food & Spirits.  In 1997 I purchased the business and focused on developing the catering business. 

    Other notables I have cooked for include Andy Williams, Harry Carry, The Oak Ridge Boys, Heart, Van Halen, Axel Rose, Lou Diamond Phillips and former Governor's Tony Earl and Tommy Thompson.  As you can see by the list below I have over thirty years of experience on which to draw from to develop, prepare and host an event that will satisfy even a President of the United States.

Resume

  • Silver Lake Lodge, Executive Chef, Ocala Florida

  • Delta Queen Steamboat, Executive Sous Chef, New Orleans Louisiana

  • Key Largo Anglers, Garde Manger, Club Key Largo Florida

  • Independent Culinary Consulting, Consultant

  • Chippewa Hotel, Sous Chef, Mackinaw Island Michigan

  • Red Geranium, Executive Chef, Lake Geneva Wisconsin

  • Algiers Hotel, Roundsman, Las Vegas Nevada

  • Argus Food and Spirits, Owner, Madison Wisconsin

  • The Public House, Owner, Madison Wisconsin

  • Exceptional Catering, Owner and Chef, Madison Wisconsin