What are the opening hours?

Monday 9am - 3pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 3pm Saturday 9am - 3pm

Lee John's Catering

Name: Lee John's Catering
Address: Waukesha, WI, US
Telephone: +12625490006
Price range: $$
Rating: 5

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Waukesha, WI
Lee John's Catering

Lee John's has catered some of the most prestigious events in Milwaukee, Waukesha and Lake Country.

09/29/2025

Last week we were busy showcasing our cuisine at tastings and getting to know our future clients. We also were honored to cater a 40th wedding anniversary and a corporate lunch and dinner. Life is good!

09/02/2025

What an awesome Wedding Celebration this weekend at the Farm at Dover! Congratulations to the beautiful couple🥂

08/11/2025

PIZZA PIZZA PIZZA!! As of late it is our most requested item for a Late Night Station. And ours, of course, is housemade! Caprese, Veggie and Sausage were on order at this awesome wedding. 🍕🍕🍕

07/28/2025

What a spectacular wedding celebration at the Ivy House this past weekend. Congratulations to the newlyweds!♥️🥂

07/16/2025

We hosted a great tasting today for a charming couple who are to be wed next year at the Farm at Dover. We love our clients and what we do!!!🙌🙌🙌

Address

Waukesha, WI

Opening Hours

Monday	9am - 3pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 3pm
Saturday	9am - 3pm

Telephone

+12625490006

Website

http://www.leejohns.com/

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Our story

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!