About

About Us

Custom Board Charcuterie

is a catering company designed for your special days and events. Our goal is to make your special day enjoyable and unforgettable, with our unique selection of cured meats, variety of cheeses, hand made pickles, preserves, assorted breads, crackers, and more. We pride ourselves on always choosing the best products for our clients. Charcuterie is our passion, and we enjoy creating pieces of art with our board displays. It is for this reason that we build your charcuterie board on site, so everything is fresh, delicious, and eye-catching. We treat every client as a family member, and we want the best for our clients and their guests. Our chef has created an assortment of charcuterie packages for your needs. What sets us apart is our ability to create custom wooden boards, ranging from 1-10 feet long, to display at your event, for an additional fee.
Let us take care of your upcoming special event. Thank you for supporting small businesses.

About Chef

My name is Salih Enes Tek.

I am the chef and owner of the
custom board charcuterie. I have been a chef for over 15 years and have worked all around the world. I started my culinary arts career at the age of 13 years old, and went on to graduate from a culinary high school in Turkey, where I am from. Then I decided that I wanted to learn the most officiant language around the world, English. I decided to move to the US to attend an international language school, where I studied the English language. After returning to Turkey for about a year I went to Switzerland, where I earned an advanced Culinary Arts and Management degree. During this time I worked in high quality and fine dining restaurants alongside talented chefs from all over Europe. After my graduation in Switzerland, I accepted an internship position in Alaska for as a chef. During this internship program I met my wife and moved down to Arizona, where she is from. We got married and lived there for 6 years before returning to Anchorage. While in Scottsdale, Arizona I was a private chef at an exclusive golf club. Two years ago, we moved back up to Alaska and I have been working in hotels, bistros and steakhouses.
I have finally decided to open my own catering business. And I am just one step closer to my goals.