We were lucky to catch up with Kay Rivas recently and have shared our conversation below.

Kay, thanks for joining us, excited to have you contributing your stories and insights. Can you talk to us about your team building process? How did you recruit and train your team and knowing what you know now would you have done anything differently?

When I first launched my business, it was just me—a one-woman company with a vision. After more than 20 years in catering sales, I knew I wanted to create my own catering company, one where I could cultivate the culture I had always imagined: fun, freeing, and full of passion for food. Cooking had always been my joy, and I spent years asking chefs in restaurants and catering kitchens about their techniques, practices, and philosophies.

In 2017, I left a large corporate catering company where I had worked for six years. Walking away meant honoring a tough non-compete clause, but that challenge only made me stronger and more determined. When it finally ended in October 2019, I booked my first client the very next month for a February event. Then, just weeks later, the world changed. On March 20, 2020, Covid-19 shut down the catering industry entirely. For me—and for many—this felt like a test from God.

I adapted by saying “yes” to anything that came my way, no matter how unconventional. One of those calls was to prepare packaged meals for a father and his two boys after the tragic loss of their wife and mother. What began as a two-week project turned into something life-changing when the father asked me to become their private chef. I accepted, and it became a beautiful opportunity. The family was from Bengali, India, and I immersed myself in Indian cuisine while also helping their eldest son, Kavin, who had Crohn’s disease. With fresh organic cooking and the guidance of an Indian medicine man, Kavin gained 30 pounds in one year. Today, he’s thriving and even enrolled in culinary school—a fact that warms my soul every time I think about it.

As the pandemic eased, my business began to grow. I quickly outgrew my home kitchen and moved into a small commercial space 45 minutes away, one that came with built-in event opportunities. Two years later, I took another leap forward into a larger, 3,500-square-foot kitchen. That move marked a turning point—it allowed me to see the true potential of my company.

With the new space came growth: I hired my first employees, brought on a bookkeeper and payroll company, added prep staff, and welcomed an operations lead. In the 2024–2025 season, my business grew over 50%. Now, I’m preparing for another major year of growth by expanding my team even further. I love hiring people who are passionate about food and service; for me, culture and connection matter more than technical skills. Skills can be taught—integrity and dedication cannot.

If I could change one thing about my journey, it would be to have had more confidence early on—to believe fully in my success from the start and to take bigger risks sooner. But every step, challenge, and leap of faith has brought me here, and for that, I am deeply grateful.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I founded Kay’s Corner Catering after more than 20 years in catering sales because I wanted to create a company built on passion, creativity, and culture. I started as a one-woman business, navigating challenges like a tough non-compete and even launching just before Covid shut down the industry—but resilience and saying “yes” to every opportunity allowed me to grow. Today, we operate from a 3,500-square-foot kitchen, crafting scratch-made, custom menus with ingredients often grown in our own aeroponic garden. What sets us apart is not just the food, but the experience—we focus on culture, connection, and creating events that feel personal, abundant, and unforgettable. I’m most proud of building a company rooted in integrity and care, where clients know they’re getting more than catering; they’re getting an experience designed with heart.

What’s been the best source of new clients for you?

My business has been built almost entirely on referrals, which I take as the highest compliment. With over 20 years of experience in the industry, I’ve been fortunate to build strong relationships with planners, venue owners, and fellow vendors who have been instrumental in my success. I also believe deeply in the power of intention—putting into the universe what I want to attract. Whether it’s connecting with more people in the equestrian community or collaborating with private homeowners who value curated catering experiences, I’ve found that speaking these goals out loud often brings them to life. It may sound simple, but this practice has been a guiding force in the growth of my company.

Let’s talk about resilience next – do you have a story you can share with us?

Last season I worked 60–80 hours a week, often with a smile and a great deal of passion because I knew the effort would pay off for years to come. Growth is never easy, and with it comes long hours and constant challenges, but I embrace it because I truly love what I do. At the same time, I’m always striving to create a healthier work–life balance and keep my eye on the bigger picture—including building toward a secure retirement while continuing to grow a business that brings joy to others

Contact Info:

• Website: https://kayscorner.com
• Instagram: kays_corner_fl
• Facebook: kays corner

Image Credits

Piligraphy – Pilar Chaves Photographer