Herbert V. Small is an active member of the American Culinary Federation, Inc.  He began his career in 1982 at the Seagull Restaurant, a waterfront French dining establishment located within the Naples Beach Hotel & Golf Club.  He started as second in charge, and within six months his exceptional culinary skills and work ethics secured the position of of Chef and Head Cook.  He later became Chef of the Brasserie, where he was responsible for the entire kitchen operation of the 100-seat restaurant.  Since then, Chef Herb has gained valuable experience with different styles of cooking, menu planning, purchasing, and managing schedules and staff.  During his career, Chef Herb has been a valuable asset to many of Naples' most well-known names in dining, including the Naples Bath & Tennis Club, Royal Poinciana Country Club, Allisters' Caribbean & Creole Cuisine, Maxwell's on the Bay, and the Cape Crab House of Naples.  

Chef Herb's most recent position at the Naples Elks Lodge, where he and his wife Ellen have coordinated and catered for large events such as weddings, banquets, buffet's, New Year Celebrations,  Pig Roasts, and Holiday Dinners (Christmas Dinners, Oktoberfest's, and St. Patrick's Day events just to name a few), has allowed the two of them to build upon and expand their own business - Herb's Specialty Catering & Best BBQ. 

Herb's specialty Catering & Best BBQ caters for events of all sizes.  From intimate, formal gatherings, to large celebrations where the number of guests have exceeded 1,400 people.  When you hire Herb's Specialty Catering & Best BBQ for your next event, you are guaranteed to receive the highest quality food, the best service, and an event that runs smoothly.  We will accommodate your every need!