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Elevating every occasion with culinary mastery

Our team manages all aspects of the catering operation from start to finish to ensure your guests have a great experience at Northfield Estate. Your guests will enjoy our food and beverage preparations featuring local and regional ingredients, personally selected by Chef Michael Pierce and his exceptional team. Northfield Estate has various menu options for cocktail parties, buffets, or plated meals. In addition, we offer snacks, breakfast, late-night bites, and other options. Our professional culinary team thrives on creating unique dishes utilizing the best regional ingredients. 

Having our in-house culinary team allows us
to customize our offerings for any palette as we work through our tasting process to ensure you have the menu of your dreams. We look forward to providing you and your guests with a catering experience unlike any other.

The Benefits

meet our dedicated

Culinary Team

Chef Michael Pierce has over 25 years of experience in the culinary industry, from fine dining to celebrity catering. Born and raised just down the road in Richmond, Michael knows the local food scene well. He thrives in an environment that requires a keen attention to detail, leading a diverse team of professionals while creating a unique experience for the client. Michael is passionate about working with local farmers to select the best seasonal ingredients available to highlight the region's abundant flavors. Michael started his love of cooking as a line in several Richmond area restaurants and country clubs. Prior to joining 1933 Public House Michael honed his skills, professional relationships and creativity as a sous chef, executive sous chef and executive chef at Kinloch Golf Club. His favorite place is Nags Head, where he spends time with his kids and extended family.

michael pierce

executive chef

With over 20 years of seasoned experience, Chase is the captain of the team at Village Hospitality Group. His hospitality journey began with a decade long chapter as the Executive Sous Chef at Salisbury Country Club. During this time, he earned the privilege of assisting the Culinary Team at the Executive Mansion. He then graduated to Executive Chef at The Dominion Club, eventually taking on a dual role as F&B Director for TDC and Hunting Hawk Golf Club. Having mastered restaurant operations and on-premise events, Chase made his foray into the offsite catering world as the Executive Chef at Groovin’ Gourmets. After just two years, he was then promoted to Director of Food Service for GG’s parent company, Trolley House. During this time, he spearheaded the opening of a full-service restaurant, Parterre, and also conceptualized Trolley Eats, a virtual ghost kitchen concept offering five unique food brands available for delivery. When Chase is off the clock, he enjoys fishing by kayak, searching for the next best restaurant, and of course, spending family time with his family.

chase seymour

Managing Partner at Village Hospitality Group

Our seamless integration of venue and catering means that every aspect of your event is carefully coordinated

We'll be right here waiting for you

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