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Epicure Culinary is an event venue consultation firm, private chef, and food stylist located in the Grand Traverse Bay region of northern Michigan.
Established in 2003, Epicure Culinary has been a mainstay in the northern Michigan culinary scene for two decades, developing a wealth of knowledge while guiding the local food industry towards locally-sourced and seasonally-driven menus. What began as a small catering company and management team for a historic venue has grown its services to allow for expanded collaboration with other businesses.
Cammie Buehler, the owner of Epicure Culinary, is known for her experience in the culinary and event industries, bringing over 25 years of wisdom to the table as a culinary professional and consultant. Cammie’s thorough approach to event management and production, her experience in the kitchen, and her love of collaboration within the food and hospitality industries enable her to offer a comprehensive and high-quality experience unlike any other.
As Epicure Culinary evolves, its focus on good food, excellent service, and dedication to the local community continues to shine. Epicure Culinary continues to be regionally sought after, creating delicious, local cuisine served with mindful hospitality.
Do you have an event or project needing local cuisine or event consultation?
My philosophy for food and entertaining is simple, rooted in my reverence for farmers and my desire to create memorable dining experiences. Delicious fare and authentic, meaningful interaction between guests are the cornerstones of a memorable event, and the focus of my offerings. I source nutritious offerings from the Leelanau County and Grand Traverse region and transform them into mindful and flavorful preparations for you and your loved ones. Styling and presentation is something I truly enjoy; I work with clients to incorporate visual elements and thoughtful hospitality to the guest experience.
Inspired by design, travel, color, and texture, custom chef private menus are seasonally driven shaped by my relationships with producers in the area. Intimate events are my specialty; I focus on events of 20 guests or less. I pride myself on bringing professional and hospitality forward service to each client interaction.
As every experience is unique, I have no set menus. I write a custom menu for each client based on the season and your vision for the occasion. We’ll connect to discuss all facets of your event; everything from food and beverage preferences to timelines, formality, points of service, and even potential worries and concerns.