May 29, 2026
Chef Warren Caterson Serves Knowledge, Laughs and Something Worth Tasting
By Roxanne Brown
Chef Warren Caterson Serves Knowledge, Laughs and Something Worth Tasting
For Warren Caterson, swapping recipes and talking food is, quite literally, chef’s kiss, but diving into the history and influences behind it is where he really shines.
That’s just what he did at a recent ‘Floridian Cuisine’ class at the Leesburg Public Library, where he spoke to and cooked for a packed room of people.
“I try not to make my presentations dry, but like something a little bit different, more fun and educational,” he says.
The topic that afternoon was Floridian Cuisine, and Warren moved from Native American influence to immigrant traditions and Caribbean flavors.
He also offered stories behind the food he was preparing, reminders that good cooking doesn’t have to be complicated or expensive, useful kitchen tips, and enough one-liners to keep the room laughing, a big part of his appeal.
“I’m not a chef who tries to entertain; I’m an entertainer who happens to be a chef,” Warren says. “If I got up here and just cooked for an hour, that’s like watching paint dry.”
Warren says every class focuses on a different cooking style, but he always follows his presentations with a cooking demo to show how to create a practical, delicious meal without it taking hours or having to hunt down exotic ingredients.
And yes, all attendees sample the dishes he whips up before their eyes, in this case, Yucatan shrimp and pan-seared barbequed shrimp with pineapple.
That mix of education, entertainment and food tasting is exactly why many in the room keep coming back.
Classes are free through support of Friends of the Library. Nearby libraries host him as well.
Warren’s easy presence might suggest he was always meant for this, but cooking wasn’t his first career.
“Chef Warren is one of our most popular, regular events,” says Laura Cooper, program assistant for adult programming at the Leesburg library. “There are people lined up an hour before his presentation to get good seats. We almost always have a wait list.”
Warren grew up near New York City before moving to Florida in the early 70’s and working in urban youth programs before moving into administration and fundraising. As a managing partner for a national firm, he led major campaigns for nonprofits and institutions.
Then came the 2008 recession.
With projects slowing down, he found himself with time to spare. After briefly considering writing a novel, his focus shifted after a suggestion from his brother to the tune of “write a cookbook.”
Cooking had long been Warren’s way to unwind, something he taught himself by digging into recipes, technique and the “why” behind the dishes. He later attended the Southeast Institute for Culinary Arts in Saint Augustine to sharpen his skills.
“I would come home from work, kick everybody out of the kitchen, pour a glass of wine and make dinner,” he says. “For me, that was relaxing.”
His first cookbook, “Table for Two,” built around recipes designed specifically for couples, became one of the Top 100 cookbooks in America. More books followed, along with invitations to events.
But book signings weren’t his style.
“I said, ‘I’m not gonna do that, that’s boring,’” he says. “I’m going to cook and show people what to do.”
That decision turned him into a regular at libraries, festivals and community events. Before COVID, he was doing about 230 presentations a year throughout the country, now, he averages around 100-120, mostly in Florida.
Warren can also bring the experience to home kitchens through hands-on cooking classes for up to 16 people or preparing multi-course gourmet meals for intimate gatherings. He handles everything from themed feasts to personalized menus on-site so guests can enjoy every bite, relax, and learn.
Nearly everyone becomes a fan, although Warren recalls a woman who complained that she didn’t like his cookbook because she could actually cook from it.
“That’s the point,” he says.
Attendees at the Leesburg class laughed, took notes and talked afterward about trying the recipes themselves. Some bought one or more of his cookbooks.
Warren appreciates everyone who attends.
“These presentations make cooking fun for them and for me, too,” Warren says. “That’s why I keep on doing it.”
Visit your local library’s website or chefwarrencaterson.com for information on personal cooking classes or upcoming appearances.
Recipes
Featured Recipe:
Pan-Seared Barbecued Shrimp
PREP: 5 minutes | MARINATE: 10+ minutes | COOK: 6 minutes
Chilled Mixed Fruit in White Wine
Boiled/Steamed Yucatan Shrimp
Easy Yellow Rice
PREP: Less than 5 minutes | COOK: 20 minutes
Weeknight Cuban Black Beans
PREP: Less than 5 minutes | COOK: 5 minutes
Photos: Nicole Hamel and Provided
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Originally from Nogales, Arizona, Roxanne worked in the customer service industry while practicing freelance writing for years. She came on board with Akers Media in July 2020 as a full-time staff writer for Lake & Sumter Style Magazine and was promoted to Managing Editor in October 2023—her dream job come true. Prior to that and after just having moved to Florida in 1999, Roxanne had re-directed her prior career path to focus more on journalism and went on to become a reporter for The Daily Commercial/South Lake Press newspapers for 16 years. Additionally, Roxanne—now an award-winning journalist recognized by the Florida Press Club and the Florida chapter of The Society of Professional Journalism—continues working toward her secondary goal of becoming a published author of children’s books.
