Meet the Palates Behind the Plates
Our Story:
From Philly Roots to Delco Offices
Plates To Palates was founded from a collaborative vision of two Philadelphia foodies who wanted to provide reimagined, comfort‑driven catering to the small businesses of Delaware County. That vision is rooted in the food traditions and culture that shaped us.
We both grew up in Philadelphia, surrounded by communities where sharing a great meal was the ultimate sign of care and connection. When we founded Plates To Palates, we wanted to bring that same genuine, hometown hospitality straight to the hardworking teams in Delaware County. For us, catering isn’t just about drop‑off logistics. It’s about creating a smooth, thoughtful experience that makes your workday a little easier and helps your team feel appreciated.
Gina Gboko
FounderI guide the client experience here at Plates To Palates, making sure your order is planned well, handled with care, and delivered the way your team needs it. After nearly two decades working in customer service and managing day‑to‑day operations, I’ve learned how much the details matter. This business grew from a simple belief that small, hardworking teams deserve meals that bring ease into the workday. Food can be a quiet way of showing appreciation, and that feeling matters to me.
I come from a family where food meant connection, comfort, and showing up for people. Those values guide how I approach this work. My focus is on the coordination, communication, timing, and follow‑through that help everything run smoothly and make the experience feel thoughtful and reliable.
Plates To Palates is founder‑led because I want it to feel personal. Warm, steady, and rooted in genuine hospitality. When you partner with us, you are working with a team that cares about your people and the moments they share around the table.
Founder
Aty McFadden
I handle the culinary side of Plates To Palates, focusing on preparing food that is consistent, well made, and rooted in the flavors I grew up with. My background in kitchens and food service shaped how I approach cooking today.
I was raised in a home where meals were shared across families and neighbors, and where everyone seemed to follow the same unspoken weekly menu. That rhythm shaped how I cook now, with familiar flavors, steady technique, and food that feels like it belongs at the table.
My goal is simple: I want to make food people enjoy and look forward to eating. I keep the process straightforward, the flavors honest, and the quality consistent. The food I make is meant to bring comfort, and I take pride in doing that well.