Holly Sheppard - Executive Chef and Founder
Holly Sheppard established Fig & Pig Catering in 2012, leveraging her extensive background in the restaurant industry. Prior to transitioning into a culinary career, she honed her skills in various restaurant roles, including front-of-house positions, all while nurturing aspirations in acting and stand-up comedy. Despite her initial focus on entertainment, Holly discovered her true passion for culinary arts during her interactions with chefs in the kitchen. This epiphany prompted her to pursue formal training at the esteemed Culinary Institute of America. Following her graduation, she embarked on a culinary odyssey, gaining valuable experience in restaurants across the nation. Along this journey, Holly cultivated her unique culinary style and ultimately decided to establish Fig & Pig Catering, inspired by her successful creation of a sought-after Brooklyn Supper Club.
Holly recognized the wedding industry as a pivotal area for expanding and refining her business focus. With a deep-rooted affection for romance and the celebration of love, it was a natural alignment for her. Moreover, Holly has long harbored a passion for catering, viewing it as an underappreciated craft often unjustly maligned. Initially labeling herself as the "anti-caterer caterer," she has since embraced this role with pride, recognizing catering as a nuanced art form. To her, each event presents a unique narrative, akin to performing in a new theatrical production. Holly finds immense joy in the intricacies of catering, relishing the opportunity to craft bespoke culinary experiences tailored to her clients' desires. She thrives on the collaborative spirit inherent in successful event execution and derives immense satisfaction from witnessing the sheer happiness of her clients, particularly newlywed couples, following their special day.
During her free time, Holly finds delight in embracing the great outdoors, whether it's soaking up the serenity of nature, discovering hidden treasures while foraging, or taking a refreshing plunge into bodies of water for a swim. She loves catching waves on her boogie board and throwing epic dinner parties. Additionally, Holly is a devoted companion to her beloved dog, Sully, ensuring he experiences nothing short of his “best life”.
Tammy Basten- Director of Catering and Logistics: Hudson Valley, Catskills and out of state
With over three decades of dedicated experience in the hospitality industry, Tammy's passion for creating exceptional experiences shines through. Graduating with a Bachelor of Science in Hospitality Sales & Meeting Management and an Associate of Science in Travel & Tourism from Johnson & Wales University in Providence, RI circa 1993, Tammy's educational foundation laid the groundwork for her illustrious career. Her professional journey encompasses a diverse array of roles, from various positions within hotels and restaurants to a distinguished 12-year tenure in medical communications, where she excelled as a meeting, exhibition, and event planner. Following this, Tammy dedicated nearly a decade to the realm of social event and wedding planning, culminating in the ownership and operation of the first specialty event rentals firm in the Hudson Valley.
Five years ago, Tammy found her home with us, bringing her wealth of expertise and dynamic energy to our team as our catering coordinator. In this pivotal role, she shoulders a dual responsibility: ensuring the success and satisfaction of our clients while adeptly orchestrating our front and back-of-house teams to flawlessly execute weddings and events. Tammy's infectious positivity, genuine care for detail, and unwavering commitment to seeing others thrive make her an invaluable asset to our organization. Her presence brings reassurance, knowing that everything will be handled with precision and care.
Outside of her professional endeavors, Tammy finds solace and joy in spending time at the beach on Fire Island, embarking on adventures with her family, cheering on her son John Ryan at swim meets, and indulging her passion for beauty and self care with her daughter Chloe.
Lauren Shaw- Director of Catering and Logistics: New York City Metropolitan area
Lauren brings a people-first philosophy and more than 20 years of experience to every event she is a part of. Her hospitality career spans fine dining at the highest level, luxury Hudson Valley resorts and boutique event venues. With added experience in the marketing world and arts nonprofit fundraising — she has a breadth of experience that has refined her ability to work at the intersection of exceptional food, thoughtful service, and the kind of attention to detail that transforms a well-run event into something truly memorable. Known for her ability to make clients and team members feel genuinely understood and valued, Lauren brings both professionalism and heart to every relationship she builds.
At Fig & Pig, Lauren serves as both the first point of contact for prospective clients and the steady hand behind every NYC event. She oversees the full scope of each engagement — from initial inquiry through final execution — managing proposals, staffing, logistics, and vendor relationships with precision and care. Her systems-driven approach fosters high-performing, collaborative teams that consistently deliver exceptional results, while her warmth ensures that every client feels like a priority.
Lauren's work is further distinguished by a creative sensibility rooted in the fine arts. A trained sculptor with an MFA in Studio Arts, she brings an artist's eye to everything she does — an instinct for composition, intention, and the details that make people feel something. It is a perspective that quietly shapes every event she has a hand in.
At the center of her work, Lauren believes that celebration over food and festivity is one of the oldest human traditions. In a world that can feel so dark, she is elated to be able to facilitate a little levity in people's lives. She believes that personalized nuanced service and unforgettable parties help make the whole human existence just a little bit better. Outside of work, Lauren can be found hiking the Catskills, creating in her studio, or spending time with her painter husband and daughter — a reminder, always, of why meaningful gatherings matter.
Zachary Lovenguth - Chef de Cuisine
Chef de Cuisine Zachary Lovenguth was born and raised in the historic city of Kingston, New York. Chef Lovenguth has worked at some of the longest-standing, most praised, and highly acclaimed restaurants the area has to offer, including The Bowery Dugout with Bruce Paley, New World Home Cooking with Chef Ric Orlando, and Troutbeck with Chef Gabe McMackin and Chef Vincent Gilberti.
Chef Lovenguth discovered his passion for cooking at an early age. Drawing inspiration from the memories and experiences food has provided throughout his life, he creates dishes with flavors and textures that deliver a truly unique cultural culinary experience.
Chef Lovenguth graduated from the Culinary Institute of America (CIA) in 2016 with an Associate in Occupational Studies degree and a Bachelor of Professional Studies degree, with a concentration in farm-to-table studies. During his time at the CIA, Zachary fell in love with the concept of farm-to-table cuisine and the local food movement. He also had the opportunity to spend a semester in California at the Greystone campus, where he participated in an extensive hands-on farm-to-table learning experience under Chef Larry Forgione. This experience instilled a lasting passion in Chef Lovenguth, who now incorporates this style of cuisine wherever he cooks.
At Fig & Pig Catering, Chef Lovenguth provides direction, professionalism, and leadership for the back-of-house team. He oversees and maintains the quality of all products served to guests, ensuring they meet the highest standards. From the tasting stage to the day of your special occasion, he executes every level of the culinary experience while also building relationships with local farms and purveyors to support the farm-to-table movement.
When Chef Lovenguth has free time, you can find him riding his bike on the rail trails, hiking and enjoying the beautiful landscapes of the Hudson Valley, fishing for the next great catch, or relaxing on the beach soaking up the sun. He also enjoys gardening with his father, and together they tend a garden each year, growing tomatoes, zucchini, eggplants, and peppers.