This upcoming week, Cody Abrams has a lot on his plate. Well, on a lot of plates! He’s the director of culinary operations for M Culinary Concepts, a catering company that offers everything from event catering to workplace catering to private dinners, and more. And through Feb. 8, the company returns for its 26th year as the official food provider for the hospitality tents of the WM Phoenix Open.
Abrams loved cooking from a young age.
“[It] started in my mother’s kitchen,” he says.
He grew up on Long Island, New York, and became a busboy at 12. By 13 he was working in the kitchen.
“I worked in restaurants throughout college while studying at Johnson & Wales University, then went on to build my career with Compass Group. That journey led me to serve as chef at iconic locations including Tiffany & Co., Morgan Stanley, and Paramount Pictures.”
His goal?
“The goal was always to be the best—and today, I’m proud to lead all things food for the best caterer in the country.”
Here, he talks about the Open, his favorite foods, and more.
Socials: @mculinaryconcepts
M Culinary Concepts is known for elevating large-scale events—what does “elevated catering” mean to you?
No surprise here, but I love food! There’s often a negative stigma around catering, where the quality doesn’t always match what you’d expect from sitting down at one of the best restaurants. My goal is to not only meet those expectations but to surpass them. It’s a different game than restaurant dining, but one that should deliver the same outcome: truly great food and an unforgettable experience.
What excites you most about being the official catering partner of the WM Phoenix Open?
If I had to narrow it down, it would be the trust of our clients and the energy of the event. This is no small feat and being the solution for more than 20 years is truly remarkable. We continue to push the boundaries of what an event of this size can offer from a hospitality standpoint, with the full support of our clients. It takes a small army to pull it off, and seeing the camaraderie, effort, and commitment everyone brings—year after year—to deliver and improve is incredibly humbling.
Feeding tens of thousands at one of the Valley’s biggest events is no small feat. What does the planning process look like?
It’s a yearlong process, and I could never do it alone. I’m a big cog in the clock, but certainly not the only one. From menu development with our clients, to year-round prep planning, to procurement, equipment, and everything in between, the list seems endless. But we all pull together to put on the greatest show on grass, year after year.
Are there any signature dishes or fan-favorite menu items guests should look forward to at this year’s Open?
We’re lucky to have the opportunity to update the menus every year. The food scene changes so much in such a short time that staying current is essential. That’s one of the best parts of this event—we get to keep things fresh and try new ideas. If I had to pick one standout, it would have to be the pig roast at The Cove every year.
Outside of the Open, what types of events or experiences does M Culinary Concepts most enjoy catering?
If you asked 10 people in the company, you’d likely get 10 different answers. Personally, I have two loves. I really enjoy large-scale events (plated dinners or stations) because they showcase what we’re capable of. Producing 1,500 plates in 15 minutes might seem unthinkable to the uninitiated, but for us, that could be a normal Saturday.
My other love is the complete opposite. An intimate, five-course dinner for eight in someone’s home connects me back to my fine dining roots. That’s where you can really get creative, and where my artistry truly comes out.
You became a chef because …
My mom. She worked full time as a nurse, volunteered with the ambulance, and still found time to cook for us every night. That’s where it all started—followed by my first restaurant job and, eventually, watching Season 1 of Top Chef. After that, I was hooked.
Your favorite food of all time is …
I’m simple, so I’ll give you my death row meal. Being a New York native, I have a deep love for delis and diners.
1a. Bacon, egg & cheese on a roll, SPK (salt, pepper, ketchup).
1b. Sitting at the diner counter with two eggs over easy, home fries, sausage, rye toast, and black coffee.
When you’re not working, we’d find you …
At a fantastic restaurant with my beautiful wife, the golf course, or a trading card show buying and selling.
One thing we’d be surprised to learn about you?
It’s my longest lifetime streak and it’s still active. I’ve been in this industry since I was 12 years old and have never even taken a drag of a cigarette. To me, that’s almost unheard of.
