Bored with the same old places for business or personal events? Come to the most unique and beautiful gathering place in Central Ohio. Join us in our fabulous new facility in the historic area of Reynoldsburg, Ohio for an evening of Cooking, Learning, Fun and Flavor! We have Cooking Classes, we are a Banquet & Conference Center and we have Culinary Development & Focus Group Capability.

Epicures is the place in Central Ohio when you want your event to be memorable! Our warm and intimate “home-like” setting makes you and your guests relaxed and comfortable. The professionally decorated private indoor/outdoor banquet space is commonly used for business meetings including off-site strategic planning, team building events and monthly meetings.

We offer WIFI and an incredible camera system allowing you to include team members from anywhere in the world. In addition, our clients regularly host personal events at Epicures including rehearsal dinners, wedding receptions, wedding showers, baby showers, family reunions, Hands-On Cooking Classes, Birthday Parties for all ages, as well as, a relaxed and fresh atmosphere to hold a Fabulous Cocktail Reception. We can execute a blend of interactive culinary activities, or we will simply support your event by catering your meals or cocktail party in our State of The Art Kitchen. Consider adding a Wine Tasting component to your event. Your options are limitless.

At Epicures, we firmly believe that bringing people together over great food and fine wine is a recipe for any success. Whether your wish is to entertain VIP clients, friends, or family, network within your industry or social club, get out of the office for your next quarterly meeting, or to get your team working more as a "team," Epicures is the ultimate solution provider. The professional chefs who personally assist you in menu planning for your event also teach cooking classes for kids and adults.

Here are just a few testimonials from satisfied customers who have made use of our services and our facilities for their business and social events.

For more information, please call us at (614) 863-5603, or email us at info@epicures-inc.com if you like. You can also visit our contact page and find many more ways to contact any of our employees any time of day or night to answer your questions or tell you more about our capabilities.

Built in 1939, this gorgeous Colonial home was completely re-modeled in 2007 to its past glory and to provide the most unique gathering place in central Ohio. Cobblestones found buried on the property, and probably used as the road material 100 years ago, were carefully excavated, cleaned, and used to produce a one-of-a-kind courtyard for outdoor functions. The original, wide-plank wood floors were brought back to their original condition throughout the facility. A mahogany front porch completes the restoration to years past. The remainder of the remodeling efforts brought the facility into the current century with the addition of 4 flat screen TVs, five cameras to capture those special moments, as well as, the ability to stream those events live over the Internet, a beautiful pool table, 3 bars, and a commercial kitchen.

Michael G. Becher, Ph.D. President and Founder, formed Epicures, Inc. in 1999 to provide senior level Culinary and Research & Development expertise to companies in food service. He has more than 20 years of experience in the industry with major chains and food companies. Mike was Director of Product Development for the Bob Evans Farms Restaurant Company and Senior Director of R&D and Purchasing for Wyatt Cafeterias. He also held Executive positions at KFC and Frito-Lay where he was Director of Product Development for the U.S. at KFC and managed several Product Development groups at Frito-Lay, Inc. Along the way, he has managed the Sensory Research Department at KFC, as well as, the Analytical Services and Nutritional Services Departments at KFC. A graduate of the University of Missouri in Columbia in Animal Husbandry and a graduate of the University of Illinois at Champaign-Urbana with a Ph.D. in Nutrition, Mike is highly skilled in the technical side of the food business and holds a patent in the development of a unique food item while at Frito-Lay. Mike is well known in the foodservice industry and has senior management contacts at both the manufacturer and restaurant segments. His company has provided R&D and Culinary assistance to restaurants ranging in scope and size such as Chili's Bar and Grill, Tumbleweed Restaurants, Shoney's, On the Border Mexican Restaurants, Travel Centers of America, Denny's, and many others. Also, these same services have been provided to manufacturers such as Cooper Farms Turkey Co., Park 100 Foods, CF Chefs, Inc., Turri's Italian Foods, SaraLee Corp., and many others.

Chef Aimee Walton: Aimee’s experiences include 10 years of culinary instruction, 17 years in the field of pediatric nursing and working as a volunteer for guest celebrity chefs visiting the Columbus area. Her love of cooking comes from raising her 7 children and spending time with them in the kitchen. She draws on this knowledge to create fun, exciting classes. Aimee enjoys introducing children and adults to the culinary world by teaching hands on classes where the students have the opportunity to immerse themselves completely in the experience of cooking. Finally, Aimee believes that folks of all ages have the ability to learn many life skills while expressing their creativity and having fun in the kitchen.

Chef Jim Willard C.E.C.: Jim started his culinary career at the early age of 14 when he worked at a delicatessen in the mid 1970's. From there he worked for Dave Thomas at Wendy's at his #3 store when he was 16. After a stint in the U.S. Army, Chef Jim decided to go to Culinary college at Columbus State Community College. There he apprenticed under Walt Lindeboom at Peasant On The Lane in Columbus. From there he went to Little Turtle Country Club, where he became the Executive Chef. Later Jim started the Home Meal Replacement for the Kroger Cooperation with Bill Parker. He has had several of his own sauces manufactured and has done several TV appearances in the Columbus market. He has cooked for Jack Nicklaus; Columbus Mayor Mike Coleman; the OSU Football Team with Eddie George; John Glenn; and Certified Master Chef Hartmut Handke. He has spent 10 years in the Governors Cooking Pavilion at The Ohio State Fair, was the 1996 North East Regional Chili Champion and cooked for The Food Network when they came to Columbus, Ohio. Jim is also the only Professional C.E.C Chef Ventriloquist In The World! Now come enjoy the culinary expertise of our newest guest chef.

Chef Jean-Michel Matos: After a three-year internship in France, Chef Matos trained under two Certified Master Chefs. With tremendous success as a chef in New York City, Matos was asked to travel south where his talents were tapped at several Florida restaurants, including the famous Windows on the Green and the Breakers Hotel. Chef Matos then journeyed west to Texas where the Adam's Mark Hotel, The Hilton and the Omni Hotel all tapped into his creativity as an Executive Chef. He was also honored as Director of Programs for the Culinary Institute of Austin. During the last ten years, Chef Matos has been at sea serving 9,000 daily meals as Executive Chef of NCL's Pride of Aloha, and as the Executive Chef of Sandia Resort and Casino in Albuquerque.

Epicures' FAQ's - Frequently Asked Questions

What is the minimum number of people for a function?
Banquets require an 18 person minimum; our private cooking sessions have an 8 person minimum.

Are there a maximum number of people?
There is a 24 person maximum for sit down functions that require all quests to be seated in one room. We can also seat and serve an additional 16 people in our kitchen and bar area. Our Food on the Move buffet style service can accommodate 45 downstairs in the combination of the Banquet room, kitchen, and Bar area; an additional 10 upstairs and 30 on the patio (seasonal). Private cooking sessions have an 18 person maximum.

What is the cost to rent the facility?
$90/hr for the Banquet room including the First Floor Kitchen and Bar Area; $50/hr for the Upstairs lounge and bar; and $50/hr for the outside patio.

Can we bring our own food?
No. Because of our food service license, only food produced by Epicures’ employees and in the Epicures’ facility can be consumed at functions.

Do you have liquor?
Yes. We have a complete liquor license and can serve beer every day and wine and liquor Monday through Saturday.

Can we bring our own liquor?
No. Only liquor provided by Epicures can be consumed on the property.

Can we decorate the facility for our function?
Decorations are permitted; however, woodwork or drapes must not be marred or damaged in any way. Thumbtacks, nails, scotch tape, pins, etc., are NOT to be used. Absolutely no candles are allowed in the Banquet Facility. Scheduling for decorating must be made with Epicures, Inc. The Use of fog or smoke machines is prohibited.

Is smoking allowed?
Smoking is not allowed inside the facility at any time. Smoking is allowed outside on our courtyard only.

How much parking is available?
On site, we have 17 parking spaces. We also have 50 parking spaces available across the street at the strip center. Valet parking is also available for events.