Modicom is led by Executive Chef Alrick Malcolm, a deeply trained chef whose cooking braids the Jamaican flavors he grew up with into a precise, classical American kitchen. He plates every Modicom event personally — bringing restaurant-grade discipline to whatever room you gather in.
Modicom began with a simple conviction: that catering should be held to the same standard as the finest restaurants, not a tier below. We refuse the banquet-hall compromise — the steam-table mediocrity that most guests have quietly come to expect.
Instead, Chef Alrick Malcolm cooks with the discipline of a fine-dining kitchen and the soul of a Jamaican-American table, then brings it to your venue. Seasonal sourcing, classical technique, island flavor, and a service team that anticipates the room.
The result is restraint that reads as luxury: nothing on the plate that does not belong, nothing in the service that calls attention to itself, every detail in service of the guest.
What sets us apart
The Modicom standard, in four parts.
Chef-Driven
Every menu is written by hand by Chef Alrick Malcolm for your event. No catalog, no shortcuts.
Seasonal Sourcing
We buy from trusted purveyors and local artisans at the peak of each season.
Impeccable Service
A trained front-of-house brigade that reads the room and stays invisible.
Any Venue
A full mobile kitchen lets us deliver restaurant quality anywhere you gather.