Rocky Top Hospitality Catering Team Awarded 2012 Catering Professional of the Year Award

Local Catering Company Receives Top Honors from Triangle Chapter of National Association for Catering and Events.

Raleigh, NC, March 27, 2013 --( Dean Ogan, owner of Rocky Top Hospitality (, has announced that Rocky Top Catering was honored as a winner of the 2012 Catering Professional of the Year Award at the 2012 Triangle National Association for Catering and Events (NACE) Awards Gala. Rocky Top Catering tied with Laura Petersen of Washington Duke Inn as award recipients in the individual awards category. NACE is a professional association that addresses all aspects of the catering industry nationwide. With more than 40 chapters, NACE offers monthly meetings that feature nationally renowned speakers, educational programs, idea sharing and networking.

As a long-time member of the Triangle catering community, Rocky Top Catering is well recognized as a local premier catering and events company. Offering a variety of catering services, Rocky Top Catering provides clients the ideal menu for all types of events, from wedding rehearsal dinners and receptions, to the Blue Zone at Kenan Stadium at the University of North Carolina at Chapel Hill.

“This award from Triangle NACE means so much to the Rocky Top Catering team and to me personally,” said Ogan. “Recognition such as this shows our success in becoming an integral part of the Triangle business community and a top choice among clients seeking high-quality catering services.”

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- For more information about NACE in the Triangle, please visit

About Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. The Rocky Top Hospitality name includes a variety of unique restaurant concepts, such as The Daily Planet Café, The Twisted Fork Grill, Market & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).

Anjelica Cummings
MMI Public Relations
(919) 233-6600
Rocky Top Hospitality
Patty Briguglio