At Georgia Roussos Catering, our job is to deliver the perfect combination of cuisine, hospitality and ambiance – all within your target budget. It’s a job the Roussos family has always taken seriously – serving you and your guests.
A Family Tradition
After immigrating to America and later moving to Mobile, Alabama, Georgia’s father, George Roussos, worked with his uncles in downtown Mobile at Harry’s Restaurant. Then he was partners with the Gulas family at the popular Silver King and Sea Ranch restaurants on the Causeway.
In 1974 he and his wife, Zenia, and sons opened Roussos Restaurant on the Causeway. After five short years, that location was completely destroyed by Hurricane Frederic in 1979.
In 1981 the family opened the Fort Conde location and enjoyed many years of serving guests.
Many of you met Georgia for the first time at Roussos Seafood Restaurant in downtown Mobile. While her father and brothers were busy keeping things running smoothly in the kitchen, it was Georgia Roussos who provided the non-stop energy for the dining rooms at the restaurant. She worked to ensure that every customer enjoyed their visit and felt like a part of the Roussos family.
Now that feeling of family is the key philosophy that drives Georgia Roussos Catering. Georgia strives to make sure that each catering event runs smoothly, that each guest feels welcome, that each client is thrilled with the results.
“My family always felt that our restaurant was an extension of our home,” Georgia says. “And I want to instill that emotion into every catering we do. I want people to feel welcome, to feel at home.”
Often referred to as the “Red-Headed Roussos,” plays a lead role at Georgia Roussos Catering, taking the show on the road to different venues, ensuring the same quality and service that was always paramount at the restaurant.
When she’s not busy working, Mary enjoys spending time with her family.
Born in Italy and raised in France, Emmanuel brings his own international flair to the Georgia Roussos Catering kitchen. He was hired as a chef at the restaurant in August of 1999 and spent the next year and a half training under Mr. George Roussos in the family processes.
Emmanuel takes great pride in the creativity of food service. He enjoys putting together new menus for each event.