Common Plea Catering is powered by a team guests rarely see but always remember. Behind every beautifully plated dinner, late-night wedding snack, corporate lunch drop, and perfectly timed event is a group of chefs who genuinely love what they do.

Common Plea Catering’s Culinary Team Make Dreams Come True

Pictured here are: Jon Zdravecky, VP of Culinary Operations in the driver’s seat, and then, left to right, Executive Chef Theo Mason, Executive Chef Al Alexandar, Executive Chef Chris Helsel, Executive Chef Meach Richardson.

This is the culinary team that brings Common Plea Catering’s events to life every single day. From building custom menus and over-the-top grazing displays to plating thousands of meals with precision, the team combines creativity, craftsmanship, and a whole lot of personality behind the scenes.

Whether preparing an intimate dinner party, a major gala, or feeding an entire corporate campus, the focus is always the same: make it memorable, make it beautiful, and make guests feel taken care of.

Operating out of Pittsburgh’s Strip District, Common Plea Catering has spent decades creating experiences that feel thoughtful, personal, and seamless from the first bite to the final course. Because at the end of the day, great hospitality is not just about the food. It is about the people behind it.

In our HEAD OF THE TABLE series, we spotlight innovative trailblazers who not only deliver exceptional goods and services but also build meaningful relationships within their communities. Whether it’s a design company transforming local homes, a jeweler bringing sparkle to our lives, or a duo of dentists helping us look our best, these folks deserve a seat at the head of our table and yours. We hope their stories both inspire you, and remind us all what makes Pittsburgh truly special.

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Story by TABLE Magazine Staff
Photography by Laura Petrilla

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