MouthFeel: Where Love, Artistry, and Seasonality Redefine Catering
In the heart of Central Florida, chefs Britt and Colon Robles have built more than a catering company—they’ve built a movement. MouthFeel isn’t about buffets or banquet lines. It’s about redefining catering as an art form, where every dish is treated with the same precision and passion as fine dining.
The Robles’ journey is as inspiring as their cuisine. Two chefs met in a bustling kitchen, bonded over their shared pursuit of excellence, and within a year were not only married but also fully invested in a vision bigger than themselves. MouthFeel became their marriage, their mission, and their masterpiece—a brand rooted in love and designed to last.
No Shortcuts, Only Seasonality
MouthFeel doesn’t believe in prefab menus, frozen canapés, or shortcuts. Every creation begins with local farms and the freshest ingredients the season has to offer. Familiar flavors are elevated—transformed into elegant, bite-sized experiences designed to surprise, delight, and linger in memory.
From delicate salmon mousse croissant puffs to gilded black sesame meringues, each dish is a reflection of artistry, refinement, and respect for the ingredients.
Recognition & Reverence
The dedication has not gone unnoticed. MouthFeel has earned back-to-back wins for Best Caterer in respected regional competitions, affirming not only their craft but their growing impact across Central Florida’s luxury event scene.
Whether catering a black-tie gala, a luxe wedding, or an intimate private dinner, Britt and Colon bring precision, heart, and soul to every table. Their motto—“Our Passion, Your Experience”—isn’t just a tagline; it’s a promise, expressed in every bite and every detail.
More Than Food—A Story Told Through Cuisine
At its core, MouthFeel is more than a service. It is storytelling through food—an experience of love, intention, and artistry that transforms an event into something unforgettable. Britt and Colon haven’t just raised the standard of catering—they’ve redrawn it entirely.
This article was originally featured in The Local 2025 Food Edition. Read the full feature here
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