who we are

We are a party of perfectionists, a coterie of creativity, and a formation of flexibility. We thrive on making genuine connections. We are absolutely obsessed with the details. Above all, we are dedicated to providing exceptional service to our clients, vendors, and collaborators.

Founded in 1985, A Fare Extraordinaire has been a woman-owned leading caterer in Houston and beyond for almost 4 decades. AFE operations expanded from a tiny kitchen to a bustling business with Rachael Volz, our Owner and CEO, at the helm.

Today, our legacy stands tall on our expansive 4-acre property nestled in central Houston. Here, you'll find The Revaire, our exclusive venue exuding timeless elegance and charm, alongside AFE's offices, rental warehouse, and state-of-the-art catering and tasting kitchens. It's here where dreams take shape, where visions are transformed into reality, and where every event becomes an extraordinary affair.

We pride ourselves in our core values of being flexible, ambitious, collaborative, and efficient, and we are grateful for the opportunity to show you what we're made of!

Meet the Visionaries Behind AFE

Rachael Volz

CEO & Owner

RYAN BOUILLET

Executive Chef

RICKY CRUZ

Executive Sous Chef

LAURA TAYLOR

Executive Pastry Chef

carolyn bowen

Director of Sales

KAITLYN CHAPMAN

Sr. Event Producer

emma hull

Event Producer

natalie collins

Executive Event Coordinator & Designer

carley pesl

Event Coordinator

melissa clark

The Revaire Sr. Event Producer

Monica coimbra

The Revaire Event Producer

Jessica Chavez

The Revaire Event Coordinator

kenneth creed

Staffing Manager

art de hoyos

Beverage Manager

preston young

Logistics Manager

Cirilo Zamarripa

Logistics Coordinator

carlos estudillo

Facilities Coordinator

Paige branam

Director of People and Culture

stephanie mckeever

Director of Operations

mayra fuentes

Operations Assistant

christina kassi

Director of Design and Technology

rachel deaton

Accountant

Madison alvarado

Office Manager

sustainability efforts

Events are fun, but let’s face it – they can also be wasteful.
We do our best to mitigate the waste so we can party responsibly.

sustainability efforts

Events are fun, but let’s face it
– they can also be wasteful.
We do our best to mitigate the waste
so we can party responsibly.

composting

We compost all food waste from our prep kitchen as well as events at The Revaire. Our local partner, Happy Earth Compost, helps us to responsibly dispose of over 20,000 pounds of food scraps every year!

purchasing

We source food products from over 15 local vendors, supporting our community and cutting down on emissions.

recycling

We recycle paper, plastic, and aluminum
at our offices and venue.

waste minimization

We invest in reusable containers for our office, kitchen, and warehouse to cut out single-use products.
We also have a “no Styrofoam or plastic straw” policy.
In the office, we additionally cut back on paper waste by printing double-sided and relying on digital event files.

energy efficiency

Our 58,000 square foot facility is supplied with a variable refrigerant flow HVAC system, so only spaces being utilized receive heating and cooling. This minimizes wasted energy from cooling off a large, empty space.

We have energy-efficient LED lighting throughout the building
as well as motion-controlled lights in our warehouse to conserve energy when it’s not in use.

Our venue bathrooms are equipped with motion-sensor water faucets, which control both water flow and temperature.
This means we don’t use extra energy to heat or cool the water, and it prevents wasted water and drips.

Our Loyal Clients