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Catering in Waukesha, WI,
(262) 549-0006

About Us

Louis Danegelis was born and raised in a Greek family in Chicago. He started working at a young age in his Dad’s restaurant with his 2 brothers on Commission Row, which served home cooking and Greek specialties to the local truck drivers.He Left Chicago in the early 50’s for cooking school in Madison and then Milwaukee Area Tech School. Local relatives named him “Windy,” because he was from the windy city of Chicago. After formal training, jobs took Louie all over the Milwaukee Metro area, as far north as Elkhart Lake. He was employed at Brynwood and Merrill Hills Country Clubs, Fluer de les, Milwaukee Country Club, and Gimbels Catering among others. Fondest memories were working with such prestigious chefs as Ottomar Perisies at the Milwaukee Athletic Club and Adolph at the University Club. Louie always gets a laugh when telling how Ottomar used to hide his beers in the large stock pot in the refrigerator, and how as a young second cook, threw out all his vegetables because it was not fine enough of a dice, and made him start over again. Louie’s goal was to work with as many European trained chefs as possible. Many times he was the only apprentice in the kitchen with all journeyman arriving early and staying late. He had a thirst for knowledge that continues today. During this time, Louie joined the C.C.C.C. club and by the early 1970’s helped to start the Milwaukee ACF chapter, serving as Vice President.By 1972, Louie was a well rounded Chef and took a Chef Instructor position at WCTC, as well as worked as a Maitre’D and tableside Chef at the Red Circle Inn. The years at WCTC proved to be enriching for Louie as well as his students. Teaching came easy and the students were always challenged and inspired as they saw “Mr. D’s” passion.By 1986, Louie remarried and he and his new wife Lisa started a catering business, Lee Johns Catering. As the business and their family grew, he decided to retire from teaching after 20 years and cater full time. His thirst for knowledge continued as he developed a style infusing the standards of quality of old world cooking with today’s food trends and ethnic flair. Furthering education have included cooking schools and tours in Paris, cooking classes with Julia Child, Italian Chef Bugialli and Jacque Pepin as well as pastry and chocolate classes. Most recently he has taken Indian cooking classes. In 1991, Louie achieved one of his goals of becoming a certified Chef Educator and a certified Executive Chef. Currently, Lee Johns Catering is thriving, serving an elite clientele. Homemade stocks, sauces, salad dressings, chutneys, breads and pastries are common place in Louie’s kitchen, whether he is cooking for 10 or 1,000. It is not surprising to find Louie experimenting in his kitchen with the likes of homemade Nan, ginger ale, Vietnamese street food, spice blends and freshly made cheese. A little stint between 1995 and 1997 found Louie and Lisa checking out the restaurant business by opening “Louie’s” with the slogan “Its the spices man.” Though short lived, it was a great experience and a character builder for sure! Very often you will find one of Louie’s five children helping out at the party sites or in the prep kitchen. Louie said it is a “family affair” and a great way to spend time with the kids teaching them values, leadership and work ethics, not to mention just having fun. In addition to his five young children ages 8 to 16, Louie has three adult children and 8 grandchildren. Cooking and family are his passions, and who knows where that thirst for knowledge will take him next!

Hailey Weaver

5 out of 5
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  • The food was exceptional and great service from the initial planning process to the final execution. Our guests still talk about and compliment the food - in particular the mushroom ravioli as a unique and delicious side. We went through with our 2020 wedding knowing it wouldn't look like we initially pictured, but Lee John's came through and helped make our day memorable and special. They were flexible to the times and let us do our tasting via takeout. We are so glad we went with Lee John's!

    Frequently Asked Questions about Catering

    What is the average catering price per person for plated service?

    $ 50.00

    What is the average catering price per person for buffet service?

    $ 50.00

    What is the average catering price per person for stations?

    $ 50.00

    What is the average catering price per person for hors d'oeuvres?

    $ 30.00

    Which of the following are included in the cost of your full service wedding catering?

    Delivery, Set Up, Clean Up, Cake Cutting, Server(s)

    What is the starting price per person for bar service?

    $ 15.00

    Which of the following are included in the starting price for bar service?

    Limited Bar

    What event services do you provide?

    Delivery, Set Up, Clean Up

    What catering services do you provide?

    Breakfast / Brunch, Buffet, Cake Cutting, Cocktail Reception, Dessert, Family Style, French Service, Hors d'oeuvres, Lunch, Plated, Server(s), Stations, Tapas, Tastings

    What types of cuisine do you cater?

    African, American, Asian, BBQ, British, Cajun, Caribbean, Chinese, Ethiopian, French, German, Greek, Indian, Italian, Japanese, Korean, Latin American, Local, Mediterranean, Mexican, Middle Eastern, Russian, Sandwiches, Seafood, Southern, Southwestern, Spanish, Thai, Vietnamese

    What dietary needs can you accommodate?

    Gluten Free, Lactose Free, No Pork, Kosher, Nut Free, Organic, Vegan, Vegetarian

    What bar services do you provide?


    Which of the following items can you provide?

    Chairs, Tables

    Which of the following items can you provide?

    Barware, China, Chocolate Fountain, Flatware, Glassware, Linens

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