We provide delicious menus and exceptional service for dinner parties, cocktail parties, weddings, and corporate functions.

A plate of food with some type of meat on top.

"John Cain is the top of his class when it comes to cooking and catering. His food is deliciously prepared, beautifully presented and as for the taste... a little bit of Paris in Texas. He will definitely spoil you."
~ Mayor Phil Hardberger - City of San Antonio

Ready to Relax and Enjoy Your Own Party?

Our events are the ultimate in relaxed ambiance, with great food as the centerpiece of the evening. Cain’s Fine Catering provides a seamless addition to your personal entertaining style. Chef Cain’s dishes have made him a favorite in Austin for over fifteen years.

Whether you’re hosting an intimate dinner with family and friends, a festive cocktail party, a wedding, or a corporate event, we tailor the menu and the service to your occasion. From the delicious hors d’oeuvres and entrées to the indulgent desserts, all items are prepared in our Austin kitchen.

A tray of chocolate covered strawberries and bananas.

About

John Cain has been a professional chef for over two decades. He began to realize his passion for cooking during his junior year abroad in Spain, where he lived with students from around the world. He soon began cooking the main meal five days a week for the household and hasn’t stepped far away from the kitchen since.

A bowl of soup with cheese and lemon on top.

Igniting a Culinary Passion

John’s culinary journey reached new heights following his graduation from The University of the South in Sewanee, Tennessee. Relocating to San Miguel de Allende in central Mexico, he spent a year helping two friends start a new restaurant. “The pay was not so good, but I liked the intense energy of restaurant life. And it was a total immersion in authentic interior Mexican cuisine,” recalls Cain.

Following his passion, he earned his degree from the prestigious Johnson & Wales College of Culinary Arts in Rhode Island in 1994. He then moved home to Austin, Texas, where he quickly progressed through the ranks of young chefs in an exciting new food scene. John gained hands-on experience working with some of the most influential chefs in Austin, including Raymond Tatum of Brio and David Garrido of Jeffrey’s.

Expanding Horizons

While working as a sous Chef at Jeffrey’s in Austin, John met his wife, Molly. Soon after they married in 1999, he became the chef of The Inn Above Onion Creek. During his year there, he presented original dishes in a fresh regional style, and his recipes were featured in a cookbook entitled Top Texas Chefs’ Favorite Recipes (Republic of Texas). But it was at Farallon in San Francisco that he acquired a thorough grounding in classic French and Mediterranean styles of cooking, adding refinement to his signature style of cuisine. Travel and adventures all over the world, including a season at The Riversong Lodge in Alaska and in Thailand, where he took cooking classes and explored regional Thai cuisines, added even more dimension to his repertoire.

A long table with many plates and flowers on it

Cain’s Fine Catering in Austin: Feels Like Home

In 2002, John departed the restaurant routine and established a well-regarded catering business in San Francisco and later in San Antonio, working with a select list of clients to serve exclusive private parties. These include past and present San Antonio mayors, former Mexican president Vicente Fox, and former U.S. president George H.W. Bush. In 2008, good fortune brought him back to his hometown of Austin, where Cain’s Fine Catering now serves a growing list of clients.