About us
A chef, her brother and a very full calendar.
Copper Fig started in a borrowed church kitchen with a promise: you will always know exactly who is cooking for you.
How it started.
Marisol Vega cooked in hotel kitchens for ten years. She loved the craft and missed knowing the people she cooked for, so she started catering friends' weddings on weekends out of a rented church kitchen.
Her brother Teo, then in logistics, saw what she could not: great food was getting lost in a mess of phone calls, notes and half-remembered promises. He joined in 2018 and built the system that keeps every event on track.
Today a small core team and about fifteen part-time event staff cook, serve and clean up around Tampa Bay. The rules have not changed.
Our timeline
Growing without losing the plot.
- 2016
Marisol caters her first wedding for 60 guests out of a church kitchen.
- 2018
Teo joins. Requests move from texts and voicemails to one shared inbox.
- 2021
A commissary kitchen opens in St. Petersburg, and the team grows to three full-time staff.
- 2024
Quote requests move online, with menu picks, dietary needs and dates captured in one place.
- 2026
1,400 events and counting, with a written proposal back to every client within one business day.
What we stand for
Three promises we keep.
Cooked that morning
Nothing is reheated from last week. We cook at our kitchen on the day, then deliver hot and set up on site.
One named person
From the first email to the last plate, you deal with the same person, so you never repeat yourself.
Nobody left out
Every dish is tagged, and we check that each dietary need has a real main course, not just a side salad.
The team
The people you will meet.
Sample names for this concept site.
Marisol Vega
Founder and head chef. Writes every menu and approves every proposal.
Teo Vega
Operations. Runs the calendar, the staff schedule and the van.
Dani Okafor
Events lead. The friendly voice on most proposals and tastings.