PREPACKAGED GOURMET FARE
FULL SERVICE CATERING
EVENT RENTALS
DECOR PACKAGES
EVENT PLANNING
FULL BAR SERVICE
WHOLESALE | CONCESSION STAND | VENDING
about the founders
Chef Erik Wicklund – Co-Founder & Culinary Visionary
Born and raised in the suburbs of Chicago, IL, Chef Erik Wicklund has dedicated over 20 years to mastering the art of culinary excellence. His journey has taken him across the West Coast, Midwest, and Northeast, managing both small restaurants and large corporate multi-unit operations. With a deep passion for food and an innovative approach to cuisine, he has consistently elevated dining experiences and driven revenue growth wherever he’s led. His extensive knowledge of global cuisines, creative menu development, and expertise in kitchen operations have earned him recognition in multiple culinary magazines.
Chef Erik’s career includes working alongside world-renowned chef Todd English at Olive’s in the Bellagio Hotel, Las Vegas, where he honed his skills in high-volume, fine dining. Early in his career, he found his way to San Diego, and spearheaded culinary operations as Executive Chef at the prestigious historic oceanfront hotel, Hotel Del Coronado, known for its luxury dining and high-profile clientele. Shortly after, through his culinary connections, he accepted the Executive Chef role at The Rainier Club in Seattle, managing all kitchen and banquet operations at the prestigious private club, curating high-end dining experiences for elite clientele. He joined the Tavistock team in 2007, and served as Executive Chef at Zed 451 in Chicago, a 500-seat downtown restaurant, managing a team of 50 and overseeing all culinary operations, menu development, vendor negotiations, and kitchen staff training. Maintained $14M in annual sales while controlling labor costs. In 2009, a great opportunity in the NY metro area was presented, and he took on the role of Executive Chef at Fire & Oak American Grill in Jersey City. Managed all aspects of kitchen operations generating $6.5M in annual sales. In 2015, he opted to relocate to Northeast Florida. He landed the role of Chef de Cuisine for Delfino’s & Atlantic Grille at Hammock Beach Resort in Palm Coast, FL.
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In 2017, Chef Erik launched WORLD PLATE, as a small café, focusing on globally inspired dishes. In 2020, WORLD PLATE transitioned to a unique multifaceted catering business, offering innovative culinary experiences tailored to private events, corporate gatherings, large-scale celebrations, wholesale, concession stand and much more. As Co-Owner, Chef Erik oversees menu development, kitchen operations, and business strategy. He has expanded his concept to offer multiple services through WORLD PLATE Caterer, WORLD PLATE Express and WORLD PLATE Events.
As the co-founder of WORLD PLATE, Chef Erik combines his culinary artistry with business acumen to create exceptional, globally inspired dishes. His leadership ensures that WORLD PLATE delivers innovative catering solutions, unforgettable flavors, and a world-class dining experience tailored to every occasion.
Sue Wicklund – Co-Founder & Brand Strategist
With over 20 years of experience in Human Resources management across various industries in New Jersey and New York City, Sue Wicklund has built a career centered on people, problem-solving, and engagement. Specializing in employee relations, she became a trusted resource for navigating complex HR matters, fostering strong employer-employee relationships, and leading successful recruitment efforts.
Since co-founding WORLD PLATE in 2017, Sue has seamlessly transitioned her expertise into branding, marketing, and customer service. She oversees all aspects of brand identity, social media management, and client coordination, ensuring that every interaction reflects the excellence and hospitality that WORLD PLATE is known for. Her passion for creating a seamless and memorable experience extends beyond marketing - she thrives on daily customer interactions, making every client feel valued.
Chef Erik and Sue Wicklund look forward to continuing to serve the residents and visitors of Flagler County, Volusia County, Putnam County, St. Johns County, Duval County, Seminole County, and Orange County with exceptional, globally inspired cuisine and outstanding service.