As the co-founder and president of Harvest Moon Catering, Mark Hahn has the distinguishing quality of being open to possibility. He is constantly generating new ideas, which over the years has resulted in the creation of one of Charlottesville’s consistently top-rated catering companies. Hahn speaks like the good coach, clearly invested in his team, setting the standard for hard work and impeccable delivery. A budding entrepreneur in college, Hahn, together with friends, created a Sunday backyard brunch, providing good fare, libations, and plenty of copies of the New York Times. Later, Hahn took off for San Francisco to dabble in the culinary arena, working in restaurants and also as a private chef. Not ready to hang his hat on a culinary career, Hahn headed back to Charlottesville to team up with business partner, Robert Gustafson, to develop a catering business for sororities. Together they purchased the Blue Moon Diner to provide the kitchen for their growing catering venture, which started to include more and more private events, and would one day become Harvest Moon Catering. Bright, engaging, and full of energy, Hahn is clearly a visionary, whose imagination and commitment behind the scenes ensures your event will be inspired and successful.

Everything about Rob Gustafson exudes youthful energy, from his appealing boyish countenance, to his earnest business philosophy. One doesn’t have to turn around to know he’s approaching by the sound of his jangling keys and cheerful whistling. He cares about meeting the desires of his customers and consistently delivering a great product. As Director of Operations for Harvest Moon Catering, he looks out for his staff, making sure the business works for everyone involved. Gustafson and Hahn, co-owners of Harvest Moon Catering, met when they were undergrads at UVA, and came up with the idea to cook for sorority kitchens. Eventually they were cooking for 12 houses out of one van, delivering over 3500 meals per week. The catering venture grew over the years, punctuated by a foray into the restaurant business, when Gus and Mark acquired the Blue Moon Diner on Main Street, using the kitchen for both outside catering and inside dining. Gustafson cites hard work, integrity, and luck as the foundation for Harvest Moon’s achievement as a premier player in the Charlottesville catering scene. Now the days of hard work have paid off, allowing Gustafson room to expand his creativity into the realm of local charitable projects, especially those focused on food, sustainability, and kids; Better Business Challenge, PB&J, and Schoolyard Garden, to name a few.

Classically trained French chef, Frank Debons began his culinary education in his native Switzerland through an apprenticeship at Le Chalet in Saviese. Chef Debons was hired and mentored by the extremely accomplished and highly respected Chef Albert Schnell in Toronto, Canada. For the next six years, rotated through international assignments at the Hilton Zurich, the Hilton London Park Lane, and the Hilton Toronto.

In 2000, Chef Debons accepted his first Executive Chef role for Raoul’s Restaurant in New York, a classic bistro with a bustling Parisian atmosphere and a serious French menu. Recognized for his management skills as well as his culinary talents, was approached by the owner of Raoul’s to take on the Director of Operations role for Seppi’s Restaurant at the Parker Meridien Hotel. Specializing in authentic French cuisine, Chef Debons carried all of the management operations for the 180-seat restaurant as well as the on- and off-site catering functions. Based on his passion for wine, Frank oversaw the expansive wine list, Throughout the eight years, Chef Debons oversaw catering functions for up to 1,000 guests, for such distinguished recurring clients as ESPN and Fox Television, NYC ballet, City Center as well as hosting for Food Network.

By 2010, Chef Debons was ready to take a risk and accepted the Executive Chef position for the Southern Hospitality BBQ Group in New York, owned by Justin Timberlake, Eytan Sugarman and Trace Ayala. Specializing in an upscale menu of fresh, high quality Southern-inspired cuisine, the menu offers a wide selection of microbrews, beers and bourbons. When a new franchise opened in Denver,Frank oversaw the opening crew. Due to the success of this Franchise Mr. Debons was offered to oversee all the NYC restaurants under the Southern Hospitality BBQ Group: Strawberries, Southern Hospitality UES, Southern Hospitality Hell’s Kitchen and earned the privilege to be called Pit Master.

In 2014, Chef Debons took his new found passion for southern cuisine and barbecue to the Blue Ridge Mountains of Virginia when he began working as Executive Chef of Devils Backbone Basecamp Brewpub & Meadows. There Frank created a menu of refined New American cuisine with an emphasis on wood-fired dishes and smoked meats. In addition to the brewpub, he launched 3 additional hospitality properties to their portafolio:The Oak Grill, The Summit and
The Outpost.

At his core, Chef Debons is passionate about food, regardless of the style. In his free time, he creates his own sausages, cured meats and dry beef. He appreciates the pairing of both wine and beer to various foods, choosing accentuating flavors to enhance the experience. With a very Swiss personality, he is quiet, non-judgmental and discreet, offering supportive guidance to his staff while upholding high quality standards.