As part of our full service approach, account executives are glad to recommend distinctive venues, coordinate with the area’s leading florists, suggest appropriate wines, and select beautiful linens for your event. With the support of a seasoned kitchen staff and professional administrative staff, the Superb Cuisines Team will handle every detail of your event with meticulous style, grace, and efficiency. 

To reach any of our executive staff, you can email us at catering@superbcuisines.com or call us at 202-587-5778. 

Keula Binelly
Founder and CEO

Our founder, Keula Binelly originally opened her first restaurant in 2002.  A native of Brazil, she credits her success to her eye for design, creativity, love for food, hard work, and passion for people and life.  She has successfully operated businesses in the fashion and beauty industries, but food is her passion and founding Superb Cuisines was her dream come true. 

“I’ve been cooking since I was 10 years old.  I learned from my Mother, and before long I was making most of our family meals”, said Keula.  She has a Bachelors of Administration in Business, from the FMU (Faculdades Metropolitans Unidas) in Sao Paulo, SP, Brazil.  Her entrepreneurial spirit and love of cooking brought her to the U.S., where she worked for many of the region’s best caterers.  She founded Superb Cuisines in 2006.  “I wanted to create a company  with a heart – where excellence in food, presentation, and service all came together – where every customer was our #1 priority – where every event was Superb!” she said. 

In the beginning, she did just about everything herself – booking events, event planning, menu selection and preparation, table setup – everything.  “What’s the term – chief cook and bottle washer?” Keula said, “that was me!”.  Four short years later – things sure have changed.  “We do events for the Washington Wizards, U.S. Capitol, Department of Homeland Security (DHS), Organization of American States (OAS), many of Washington DC’s largest corporations, and of course every wedding we do today is our highest profile customer!” said Keula.  When asked where Superb Cuisines get most of their new customers, she said “that’s easy – referrals and word of mouth – just look at our list of testimonials”. 

Keula has assembled a talented Executive Staff that shares her passion for great food, presentation, and customer service.  “We have an amazing team” she said.  “and we just keep getting better and better!”. 

Marcell Bernard
Executive Chef

Our Chef, Marcel Bernard, likes to reflect on his childhood for his inspiration to be a chef.  He grew up in a rural Bordeaux region of France, where it was common in the post-war ear to finish school early.  When he was 14 years old, it was time to get a job.  Bernard used to travel several miles to the local village patisserie everyday just to smell the fresh baked breads and pastries. 

“I was very young, but very determined to become a chef”, said Marcel, smiling and reflecting on this time long ago in his thick French accent.  “The owner just ignored me at first.  Then soon I was helping in the kitchen, until one day he looked down on me and declared ‘pastry apprentice!’” 

Working the exhausting hours of a pastry chef, endlessly needing dough, gave him the discipline to succeed in the art of French cooking.  His talent and work ethic led him to study the styles and techniques of chefs all over France.  For several years he worked in Hotels, and then – in 1975 – he was hired as the personal chef of the Head of State of Africa. 

In the early 1980’s, Bernard immigrated to the United States to open a French restaurant.  He established acclaimed kitchens, including Brasserie Les Halles in Downtown D.C. and Miche in Bethesda, MD. 

Chef Marcel opened L’oustalet in June 2004 and has been Executive Chef for Superb Cuisines since March 2008.

Nidia Lahore
Sous Chef

Susan Woodrow
Account Executive

 Susan says “I’m a foodie”.  She loves to read about, talk about, cook, and of course eat food.  She also has a passion for service and hospitality, “there’s nothing better than entertaining for me … whether in my home or for Superb Cuisines”. she says. 

Sheilah Leo
Account Executive

“Hospitality” – a friendly, welcoming, and generous treatment offered to guests.  ”Organized” – to oversee the coordination of the various aspects of something.  ”Put these two words together and that is who I am and what I do”, said Sheilah when describing herself.  With over 15 years of experience, administrative knowledge, and training she joined the Superb Cuisine team with one goal in mind – “to help make any event a special experience for our clients”, she said.

Sheilah is the key person “behind the scenes”, making sure every detail in addressed – no matter how small – so that when the main event takes place, everything runs smoothly.  ”We want your guests to feel welcomed and honored to be a part of your special occasion and for you, as the host, to be worry and stress free”, said Sheilah, “Our goal is to make each event the most important one, because for you, it is!”.