About

Food, drink and entertaining trends are always evolving, but impeccable service never goes out of style. That’s how Davians has thrived as a family-owned business for nearly 60 years.

We cater and host Milwaukee-area events of all shapes, sizes and styles. We’re also one of Wisconsin’s top micro market, coffee and vending companies and a leading provider of corporate café and dining services including the historic Brown Bottle restaurant. Daily we make and deliver 1,200 meals to seniors at their homes. Read more about Davians in this Biz Times interview with our CEO Tim Taylor.

Event Space with Banquet and catering by Davians

We’re rooted in the great tradition of Milwaukee’s food and beverage industry with a reputation for impeccable service and treating our customers and your guests as one of our own – whether in the break room, corporate café, your favorite Milwaukee-area venue or our full-service event center.  

Server carrying tray of salads at catering event

Whether a plated meal on the finest of china, a grab and go salad or a sumptuous sandwich from a high-tech vending machine, Davians food is locally sourced and made fresh daily in our Menomonee Falls culinary center and Milwaukee corporate cafes. Learn more how area employers and corporate property owners are turning to Davians fresh food options as an amenity and employee benefit in this Fox 6 story.

Chicken and potatoes platted dinner

Executive Chef Ben Hudson leads Davians innovative culinary team, including overseeing menu development, and liaises directly with Davians guests and event hosts acting as their personal chef. Ben joined Davians in 2014 as executive chef of the re-opened iconic Brown Bottle restaurant. He earned rave reviews for his re-imagined menus, dishes and flavors at the beloved and long-time Milwaukee dining favorite.Now Ben’s creative flair, genius with ingredients, and passion for food, drink and entertaining is available to all Davians guests.

Before joining the Brown Bottle, Chef Ben worked alongside such notable executive chefs as Adam Siegel and Nick Wirth from Bacchus. He is a graduate of the Le Cordon Bleu Culinary Institute in Portland, and while there, served as head chef at vegan restaurant Hungry Tiger Too and was sous chef at Mama Mia’s Trattoria, an Italian fine dining restaurant.

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