A wedding is a celebration where the couple and their guests create pleasant memories together, and among the elements that will help them to do that is food. Sharing a sumptuous meal at the reception recreates the heartwarming atmosphere of a dinner at home.
It was perhaps the fond memories of get-togethers with their families and friends that drove Frank and Ancis Unson to start their catering company, Albergus, in 1977. Inspired by the word albergo which means "small inn serving good food" in Italian, the couple brought their lovingly prepared meals from their household to the masses.
With their prime offerings, Albergus also became--and still is--a major player in the wedding industry. Today, Albergus signature dishes--the most popular of which are their Classic Slow Roast Sirloin of Beef, Baked Almond Crusted Salmon, Chicken Scaloppini, Penne with Wild Mushroom Alfredo and Popiah--continue to delight discerning couples and their guests.
Albergus, with its 9,000-square meter, high-tech commissary, can accommodate up to 30 functions per day. Despite the large number of clients they serve, their team sees to it that each client is given exceptional service, and that every event becomes a feast for the senses.
While food plays a central role in making each wedding special, the group behind Albergus recognizes that the dining experience can be even more special with additional services and amenities. Tasteful styling and helpful staff elevate each event to a memorable celebration.
With Albergus, a brand of great-tasting food and exceptional service, the company continues to enjoy sweet success in the ever-changing wedding industry.