
Too Much Sawce Catering
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- Indoor Events
- On-Set Catering
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- Corporate Catering
SAWCE with a "W"

What is your favorite dish on the menu?
Seafood Gumbo and 6 cheese Mac 'n cheese
Where did you learn to cook?
When I was younger, I used to tell people eating was a hobby for me. lol I ALWAYS wanted seconds. Luckily for me, my parents and a lot of my family, are extremely good at cooking. My dad and uncle bbqed and fried fish almost weekly. My mom and her siblings grew up eating home cooked meals more than going out to eat, so she naturally cooked a lot for my brother and me too. I'm very observant with almost everything, so I'd always watch how food was prepared whenever somebody was preparing it. If my dad, uncles, and their buddies were having beers while grilling, they'd tell me to watch the grill and make sure nothing burned while they were enjoying fellowshipping with each other. Clearly I had no clue what I was doing as an adolescent, but I knew what burnt food looked like. I also knew I did not want to let them down, so I did my best to make sure I could find the happy medium between uncooked and burnt. Over the years, I perfected my craft. I was the person who grilled the hot dogs and burgers for my buddies in high school. The same followed suit in undergrad. While in college, my fraternity (Omega Psi Phi Incorporated) was (and still is) internationally known for throwing some of the best tailgates/parties and grilling the best chicken. My brother, best friend, and I also lived together my senior year in college, and we threw house parties frequently. If people went out to the bars/clubs, they knew they could always come to our spot for after late-night/after-party libations and good eats. When I moved to Denver/Boulder, I continued cooking, and I started venturing out from just BBQ. 17 years later, here I am doing it full time and loving every bit of it!
Why did you decide to start your business?
I knew people loved my cooking for years, but I had a solid career in another field already that paid well. Over the years, I noticed I was always happy to get off work every day and dreading going back in the very next day. I ultimately decided I could not live the rest of my life like this. I talked to my frat brother about throwing a couple of pop-up parties, while I was living in Denver, and charging people instead of cooking for free like we usually did. Then BOOM.....Too Much Sawce Catering was born!
Who encouraged you the most to start your own business?
Many of my family and friends have been suggesting I open a restaurant/cook for a living since undergrad, but it was my wife who encouraged me to follow my passion the most. On numerous occasions, since we've been dating, she's stated how she'd rather I do what I love more than anything else. If it had not been for her encouragement and support, I'd probably still be working for federal government today.
What's your favorite event that you've catered for?
Honestly all of them. One of the biggest reasons I do what I do is seeing the positive reaction people have while enjoying the delicious food I worked hard to create for them. The pandemic has been extremely difficult for many, so it makes me feel great knowing something I cooked something that made them feel better during difficult times.
What is your favorite dish on the menu?
Seafood Gumbo and 6 cheese Mac 'n cheese
Where did you learn to cook?
When I was younger, I used to tell people eating was a hobby for me. lol I ALWAYS wanted seconds. Luckily for me, my parents and a lot of my family, are extremely good at cooking. My dad and uncle bbqed and fried fish almost weekly. My mom and her siblings grew up eating home cooked meals more than going out to eat, so she naturally cooked a lot for my brother and me too. I'm very observant with almost everything, so I'd always watch how food was prepared whenever somebody was preparing it. If my dad, uncles, and their buddies were having beers while grilling, they'd tell me to watch the grill and make sure nothing burned while they were enjoying fellowshipping with each other. Clearly I had no clue what I was doing as an adolescent, but I knew what burnt food looked like. I also knew I did not want to let them down, so I did my best to make sure I could find the happy medium between uncooked and burnt. Over the years, I perfected my craft. I was the person who grilled the hot dogs and burgers for my buddies in high school. The same followed suit in undergrad. While in college, my fraternity (Omega Psi Phi Incorporated) was (and still is) internationally known for throwing some of the best tailgates/parties and grilling the best chicken. My brother, best friend, and I also lived together my senior year in college, and we threw house parties frequently. If people went out to the bars/clubs, they knew they could always come to our spot for after late-night/after-party libations and good eats. When I moved to Denver/Boulder, I continued cooking, and I started venturing out from just BBQ. 17 years later, here I am doing it full time and loving every bit of it!
Why did you decide to start your business?
I knew people loved my cooking for years, but I had a solid career in another field already that paid well. Over the years, I noticed I was always happy to get off work every day and dreading going back in the very next day. I ultimately decided I could not live the rest of my life like this. I talked to my frat brother about throwing a couple of pop-up parties, while I was living in Denver, and charging people instead of cooking for free like we usually did. Then BOOM.....Too Much Sawce Catering was born!
Who encouraged you the most to start your own business?
Many of my family and friends have been suggesting I open a restaurant/cook for a living since undergrad, but it was my wife who encouraged me to follow my passion the most. On numerous occasions, since we've been dating, she's stated how she'd rather I do what I love more than anything else. If it had not been for her encouragement and support, I'd probably still be working for federal government today.
What's your favorite event that you've catered for?
Honestly all of them. One of the biggest reasons I do what I do is seeing the positive reaction people have while enjoying the delicious food I worked hard to create for them. The pandemic has been extremely difficult for many, so it makes me feel great knowing something I cooked something that made them feel better during difficult times.
What is your favorite dish on the menu?
Seafood Gumbo and 6 cheese Mac 'n cheese