Our Mission
The mission of The Union Catering Company is to ensure a positive experience through food and service by development and professionalism of the entire team.
Our Vision
The Vision of The Union Catering Company is to create a unique and inviting atmosphere for customers. The chefs and professional food service team will develop menus, ensure safety and sanitation, and create exciting flavors through food.
We are a Kansas food service company located in Hays. Owned and operated by Philip Kuhn, who owned and operated Clarity Consulting, The Press, Big Smoke BBQ, and other various businesses. Along with partner Wes Rathbun who owns and operates Golden Q / 8th Street Liquor / Rathbun Enterprises among other businesses.
Who We Are
Our Values
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Create innovative, nutritious, flavorful foods
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Exhibit high quality service
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Ensure safety and sanitation at the highest level
Meet The Chef:
Manuel Hernandez
With over 27 years of experience in the culinary world, Chef Manuel brings a vibrant and diverse background to the table. Originally from Mexico City, he began his culinary journey inspired by his mother, who worked at the Spanish Embassy, and his uncle, a cruise ship baker. His training at the Culinary School of the Rockies, the French Pastry School in Chicago, and the San Francisco Baking Institute gave him a strong foundation in both savory and pastry arts, leading him to cook in acclaimed kitchens such as Centro Asturiano Polanco, Boulder Dushanbe Teahouse, and Emilio’s Tapas in Chicago.
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Chef Manuel’s specialties include Mexican and Spanish cuisine, with a passion for baking and a love of color, fusion, and creativity in every dish. Having worked in culinary hubs, he thrives on designing menus that can serve an intimate dinner for two or events with over a thousand guests, with the ultimate goal of bringing joy to the table.
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What truly defines Chef Manuel is his work ethic, relentless mindset, and philosophy on life. Deeply influenced by the words of David Goggins, he embraces hard work, gratitude, and the belief that growth never stops. He often recommends Goggins’ books Can’t Hurt Me and Never Finished to anyone seeking inspiration, the principles from these books continue to shape his approach in the kitchen and beyond.
Meet The Chef:
Maricela Ramirez
Chef Maricela has been bringing passion and flavor to the food industry for more than 16 years. Her culinary journey began at Gellas Restaurant, where she discovered her love for creating dishes that brings people together. She went on to earn degrees from both Scoffier Culinary School and Aprende Culinary School while sharpening her skills and building a strong foundation for her career.
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Over the years, Chef Maricela has worked in memorable kitchens, including The Press Craft Kitchen & Cocktails, an experience that helped her grow both professionally and personally. While her specialty and true passion lie in Tex-Mex cuisine, she is always eager to explore new flavors and techniques, bringing creativity and fresh ideas to every dish she prepares.
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For Chef Maricela, being a chef is more than cooking—it’s about expression, care, and connection. She finds joy in showing people how much she values them through her food, paying close attention to the little details that make a meal memorable.
