New England’s premier caterer for over 30 years

To improve your experience, we’re building a new website. For now, this page ensures Cloud 9 remains accessible and easy to work with.

OUR ROOTS & OUR REACH

Founded in 1990 by Sarah Moran, Cloud 9 Caterers remains a proud, family-owned Vermont business. After working alongside his mother for five years, Chef Stephen Coggio purchased the company, carrying forward her legacy with a renewed focus on craftsmanship, sustainability, and exceptional hospitality.

A graduate of the Culinary Institute of America in Napa Valley, California, Stephen honed his skills in the kitchens and culinary gardens of world-renowned establishments including The French Laundry, Auberge du Soleil, and Saison in San Francisco. His international experience—consulting in Mexico, studying biodynamic farming and regional cuisine in Italy—has deepened his commitment to ingredient integrity and seasonal cooking.

Cloud 9 partners with local farms across Vermont, preparing fresh, seasonal menus that celebrate the region’s abundance and the farmers who make it possible. This commitment to responsible sourcing, paired with thoughtful service and years of culinary expertise, ensures that every event worth celebrating is unforgettable.

SAMPLE MENUS

Our service is intentionally rooted in seasonality and dedicated to complete customization.

A menu with three columns listing various dishes and ingredients, including stuffed dates, shrimp cocktail, chowder, crostini, ceviche, vegan ceviche, caramelized cauliflower, fried artichokes, stone fruit, arancini, and more.
Menu with food categories and items, including salads and entrees like beef tenderloin hanger steak, roulade of chicken, cod or salmon, and family-style side dishes such as green beans, asparagus, cucumber salad, and herb roasted potatoes.
A restaurant menu listing various dishes including appetizers, entrees, salads, and sides with descriptions. Dishes include wrapped melon, elotes, crostini, cloud 9 meatball, beef tenderloin hanger steak, roulade of chicken, cod or salmon, agnolotti,
Menu divided into sections: 'Food in Motion' featuring dishes like Pan Con Tomate, Gazpacho, Crostini, Sinister Egg, Lamb Meatball, Assorted Arancini, Habanada Popper; 'Entrees' with Beef Tenderloin, Roulade of Chicken, Cod or Salmon, Agnolotti; 'Sal
A menu listing Vermont cheeses, charcuterie, salads, vegetables, a mezze board, and other offerings, with sections for cheese selection, charcuterie, seasonal accompaniments, farmer's vegetables, fried bites, dips, and accompaniments.