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Surefire Catering is founded on the principles of building authentic relationships, preparing exceptional food and delivering consistent service that you can trust.

We know that every catering need is founded in the desire to provide for people you care about. Whether for your employees, clients, family and/or friends, Surefire Catering can create a menu that meets your specific needs and budget.

At Surefire Catering, client satisfaction is our success — we look forward to crafting something memorable with you.

Henry Crowder

Henry Crowder

Growing up in rural Virginia, I was fortunate to be raised by two parents who love and appreciate food. My mother, Sharon, was a chef here in the D.C. metropolitan area at both the Red Fox Inn and Ashby Inn before becoming a food critic for the Daily Press. From her I learned not only how to utilize a variety of culinary techniques, but also to genuinely enjoy the experience of preparing home-cooked meals. While attending The University of Virginia at Wise, I became the General Manager at Reno’s Roadhouse where I gained a better understanding of the food service industry and business operations. Upon graduating with a degree in Business Administration, I became an outside sales representative for To Your Taste Catering where I went on to become the Chief Operations Officer, successfully helping to grow sales and improve operational efficiency.

Surefire Catering is the culmination of this journey and continues to ignite my passion for sharing exceptional food with others. My dream of owning and developing this company wouldn’t be possible without the love and support of my wife, daughter and extended family. I’ll continue to lean on the lessons and experiences that have driven me to this point, while confidently leading Surefire Catering. Remember, don’t curb your enthusiasm or your appetite, this isn’t a dress rehearsal, so always eat well!


Mike FeinbergMike Feinberg
executive Chef

With 35 years of experience in the industry, my passion for creating sumptuous and notable cuisine in the Washington, DC metropolitan area continues to grow and has been seasoned in catering: two presidential inaugurations, multiple White House functions, numerous fundraisers and benefits with well-known stars including Michael Jackson and national sports stars, dozens of functions for up to 3,000 guests at national museums and landmarks, countless wedding receptions ranging from 30 – 500 guests, as well as private parties in homes in and around the DC metro area.

When I’m not wearing my chef's hat, I enjoy spending time with my wife and family, including two grandchildren, and relish stepping away to quietly fish.






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