Table 56 is a Pittsburgh based Catering, Private Chef and Event Design Company run by Rebecca and Tommy Woodrum. Focusing on fresh, healthy and simply delicious foods with an eye for esthetics and mood. By pairing food, decor, service and atmosphere they create the compete event.

Table 56 started in Brooklyn, New York catering a variety of events, from cocktail receptions for 300 people to small intimate dinner parties.  They even hosted events on their back patio utilizing tables they made from reclaimed wood salvaged from Landmarked Buildings in lower Manhattan.

Since returning to Pittsburgh they have been most excited to work with farm fresh produce and local ingredients. Looking forward to summer they, are planting for the season and working on new menus.

If you have any questions please do not hesitate to ask. They are happy to consult on menus, event specialty cocktails and anything else you might have a need for. Happy Eating!

Rebecca and Tommy met in 2005 while working together at the Four Seasons Hotel in New York City.  Shortly after they moved to California and eventually married in 2009.  Having both shared a love for cooking, they spent much of their time at home in the kitchen.  California was the perfect place for them to really experiment with fresh produce, having such an abundant supply.

They returned to New York in 2010.  Rebecca began working for the Franks (of Frankies Spuntino) at Prime Meats.  She later took on more roles including General Manager at their Coffee Shop, Cafe Pedlar located in Cobble Hill.  While Tommy entered the world of Construction as a Project Manager for a General Contractor in Manhattan.  Having not lost their passion for food, they began cooking small parties for friends and family.  Having much success, they started Table 56 Catering in March 2012, a dream 5 years in the making.

In the summer of 2013 Rebecca, Tommy & Table 56 Catering picked up and moved back to San Diego. After a few years working in some of San Diego’s best restaurants the itch to move came back. This tine Rebecca’s hometown of Pittsburgh was calling. Moving at the end of 2015 Table 56 is now ready for a new chapter.  Table 56 can be classified as California Coastal Cuisine. Wholesome foods served family style mixed with simple rustic decor. Familiar yet fresh, healthy from-the-heart cooking.


Table 56 takes pride in offering a unique dining experience to their guests by providing healthy, fresh and seasonal menus using locally sourced and organic products.  Quality is the main emphasis when planning, buying and preparing food and beverage items.  We have a very “clean” concept when it comes to our cooking.  We like to let the food speak for itself, never masking flavors with heavy sauces or over spicing.  Simple is good!  Guest fulfillment, comfort, and enjoyment is a very close second to food quality.  Table 56 delivers this through friendly and professional service.

Meet Rebecca – Event Planner & Chef

IMG_1246Rebecca started working in restaurants at the age of 17. Once obtaining her Bachelors Degree in Hotel, Restaurant and Institutional Management from Pennsylvania State University, she moved to New York working for such landmark establishments as The Plaza Hotel and The Four Seasons Hotel. In 2006 she relocated to Beverly Hills where she worked for The Regent Beverly Wilshire. While out on the West Coast she moved around a bit from LA to San Diego and a few years later San Francisco. Having lived in such influential cities broadened her exposure to food and nutrition. While having no formal culinary training, Rebecca has worked in kitchens throughout her career. Her best stories are of meals cooked with friends and family.

Meet Tommy – Cocktail Enthusist & Sous Chef

DSC_0312Tommy has worked within the hospitality industry for 15 years. Having also worked for the Four Seasons, he is no stranger to luxury service. He spent most of his adolescent years in San Diego, where he developed a taste for Mexican fare and outdoor cooking. Growing up on the west coast also gave him a love for extraordinary produce, which he incorporates into every meal. His cooking style can best be described as fresh, wholesome, and effortless. Tommy also has experience with bartending and is skilled at pairing, mixing, and serving all types of drinks.

The Experimental Kitchen

Fashion Night Out 2012
Table 56 Catering is a Pittsburgh based company catering to the food and beverage needs of Allegheny County. Our goal is to provide healthy, simple from the heart cooking from our home to yours. We offer catering , personal chef and event planning services.