Addison's Catering by Chef Brittney

Addison's Catering by Chef Brittney We don't just serve meals—we craft experiences that linger long after the last bite.

Chef Brittney's meticulous attention to detail & deep love for her craft shines through in every dish, as she and her team push the boundaries of culinary creativity. Chef Brittney Batts, a native of Newport News, VA, developed a knack for cooking at a very young age, but it wasn't until her time at North Carolina Agricultural and Technical State University that she discovered it could be a true p

assion. After furthering her culinary education at The International Culinary School at the Art Institute of Charlotte, Brittney started Addison’s Catering by Chef Brittney with the mission to use innovative cooking to transform ingredients and expand people’s relationship with food. Her experience with fine dining, catering, casual dining, and teaching are all central to the expertise of Addison’s Catering by Chef Brittney. By drawing inspiration from her community and the constant creativity shown on cooking shows, Brittney and her team use imaginative techniques to create a unique, fresh menu that still tastes like home.

What a Difference a Year Can Make.If you had asked me in 2025 what success looked like, I would have given you a complet...
06/02/2026

What a Difference a Year Can Make.

If you had asked me in 2025 what success looked like, I would have given you a completely different answer than I would today.

Last year felt like God took every plan I had carefully written out and erased it.
Not because the dream was dead. But because I needed to rest.
I needed to heal. I needed to learn how to live in the present instead of constantly chasing the next thing.

2026 has looked very different. Not because everything is perfect. But because my perspective is different.

Today success looks like peace.
It looks like alignment.
It looks like creating work I'm proud of.
It looks like impacting people through food.

Sometimes growth doesn't happen when you're moving. Sometimes growth happens when you're forced to stop.

What's one lesson the last year taught you?

06/01/2026

June's Flavor of the Month has arrived!

Say hello to the Southern Sunshine Lemon Cheesecake.

This month's cheesecake starts with a Byrd's Lemon Cookie crust and is filled with a rich, creamy lemon cheesecake made with fresh lemon juice and lemon zest.

If summer had a flavor, I think this would be it.

Just in time for all the June celebrations. It's officially summertime!!

🍋 9-inch Cheesecake: $65
🍋 By the Slice: $7

To place an order, send a direct message or call/text (757) 296-7215.

05/02/2026

Drum roll please… 🥁

If you guessed Salted Caramel, you guessed right!

May’s Flavor of the Month is officially here—and she’s packed with caramel through and through. From the salted caramel cookie crust to the rich, swirled filling, every bite is pure indulgence.

She’s here for a good time, not a long time—so don’t wait to place your orders.

Perfect for Mother’s Day celebrations, graduation gatherings, or simply treating yourself.

💰 Pricing:
• 9” Whole Cheesecake – $75
• Slices – $8

📲 How to Order:
Call or text (757) 296-7215
OR send a direct message

05/01/2026

I was down in Charleston last weekend and of course I had to bring me something back to play with.

Flavor of the month drops tomorrow! Stay tuned!

04/01/2026

✨ Say hello to April’s Cheesecake Flavor of the Month! ✨

I’ve been waiting for the perfect moment to use this peanut butter whiskey—and this is it. It blends beautifully with the creamy peanut butter cheesecake, adding just the right balance while letting that cookie flavor shine as the star.

Trust me… this one is special. 🤎

⚠️ This is a LIMITED TIME flavor, so don’t wait. Once it’s gone, it’s gone!

Want it on your table for Easter? If you place your order today, you’ll have it ready just in time for Easter dinner.

💰 Pricing:
• 9” Whole Cheesecake – $65
• Slices – $6

📲 How to Order:
Call or text (757) 296-7215
OR send a direct message

Don’t talk yourself out of it… go ahead and secure yours today. 😉

03/31/2026

The first Quarter is coming to an end. I want to know which cheesecake flavor has been your favorite so far. Sound off in the comments!

03/30/2026

Get ready for April’s flavor of the month!

About last night…There is so much I could say, but today I’m going to keep it simple.We had an amazing time at ESPH Chef...
03/26/2026

About last night…

There is so much I could say, but today I’m going to keep it simple.

We had an amazing time at ESPH Chef Fest — and we walked away with Viewer’s Choice in the dessert category. Can y’all believe it?!

I want to thank my family for always holding me up in the pursuit of my dreams.
Thank you to Culinary Connections and Easterseals PORT Health for hosting such an incredible event and having us.

And to everyone in the room who voted — every kind word and every response to the cheesecakes has been cemented in my heart.

Thank you, thank you, thank you.

I guess that means… I’ll see y’all next year.

📸: Dragon Studio

03/03/2026

When I was in second grade, I had my very first etiquette dinner. I still remember how intentional it felt — the way we were taught to sit up straight, how to place our napkins, how to pass a plate. At the time, it seemed small. But it wasn’t small. It was a seed.

A few years later, in middle school, I ate at my first fine dining restaurant — Le Yaca. I remember looking around the room, taking in the details, watching how people moved, how they spoke, how they carried themselves. That experience stretched my imagination. It quietly expanded what I believed was possible for me. It showed me that I belonged in rooms I had never stepped into before.

Those moments didn’t shape my life overnight. But they planted something in me. And the person who watered those seeds the most was my mother — through exposure, intention, and belief. She gave me experiences that spoke louder than words. Experiences that said, “You can sit here. You can learn this. You can become this.”

So when I poured into the SafeHaven Junior Etiquette Program, it wasn’t just about forks and napkins. It was about planting seeds. I don’t control how they grow. I don’t decide when they bloom. My role is simply to pour, to expose, to create moments that might one day expand a child’s vision the way mine was expanded.

Thank you to SafeHaven Empowerment Center for trusting me with this opportunity. And to every scholar who participated — you showed up, you practiced, you leaned in. I know you learned something. But truthfully, I grew too. Walking through this first program together was joyful, meaningful, and special in ways I’ll always carry with me.

If even one seed takes root, then the work is worth it. Because legacy isn’t loud. It’s planted — and it grows quietly over time. And every child deserves to know they belong at every table they enter.

Last year I attended Chef Fest as a guest and it was an AMAZING event. This year I will be a participating Chef and I ca...
02/01/2026

Last year I attended Chef Fest as a guest and it was an AMAZING event. This year I will be a participating Chef and I can't wait to experience the event on the other side. Make sure to follow Culinary Connections for all details on .

Calling all food lovers—Chef Fest is your ticket to an unforgettable evening of culinary indulgence with a purpose. On March 25, 2026, Norfolk’s elegant Town Point Club transforms into a tasting playground, where Hampton Roads’ top chefs serve up gourmet bites and bold flavors in a spirited co...

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Hampton, VA

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