Board Mongers

Beyond Charcuterie

About Us

About Board Mongers

At Board Mongers, we are passionate about crafting exceptional charcuterie experiences that celebrate local, sustainable ingredients and the artistry of small business. With a flair for exploration and a commitment to creating tailored, themed displays, we deliver upscale, personable service for every occasion. Whether it's an intimate gathering or a grand celebration, our curated boards and thoughtful details turn moments into memories, reflecting our dedication to quality, creativity, and our cherished community. 

We began Board Mongers as a sibling duo, we had been working in catering together before, and knew we could handle the high stress moments as a team, but we craved the creative freedom of our own project, and so, Board Mongers was born. We are so excited to see it grow, to build on our expertise and continue to flex our creative powers.

Izadorius

Every party I go to, I make sure to find the snacks first. I love the snack table. It’s grounding, gives me something to do with my hands, and there’s always somebody else there to talk to about snacks. By profession, I am a theatre director, which among all the joys entails endless days of problem solving, putting out fires, and staying up past bedtime. In all of the chaos, food is a release from that. Whether I manage the time to cook something special for myself or I’m grabbing a snack from one of Chicago's many delicious restaurants, time slows down on that first bite. Food is so important to me, and it’s endlessly giving with new discoveries and curiosities to offer. I am excited to continue exploring the snacks Chicago has to offer as Ruby and I curate the best snack table experience for you.

Ruby

I've always had a passion for food, in my freshman year of high school, I ​started a food blog, curating recipes and taking too many photos every weekend. In my sophomore year, the Chef/owner at a local high end french restaurant caught wind of my blog, and decided to take me under his wing. Soon I was the sole pastry and Garde manger at his restaurant. I spent many a saturday night plating pastries in this small kitchen with no more than 3 cooks, myself included. After I graduated highschool, I began working in professional kitchens, mastering each station. I loved the thrill of working on a busy line, the adrenaline rush of cooking for hundreds in higher end restaurant, working quickly while ensuring my plates were stunning. I longed for something more meaningful and began schooling in environmental biology. While I am passionate about creating sustainable practices, scientific equations eluded me, so I ended up in catering, working as an assistant manager for a specialty catering company, leading me to start my own especially niche company with my brother.