Impress Your Guests With Mystic Catering
Add a dash of culinary excitement!
Serving Mobile & Baldwin Counties of Alabama
Mystical Origins
Chef/Owner
Chef JJ Nelson was born in Mobile and raised in Daphne. His parents owned a couple of restaurants, which he grew up around: Sweet Pepper's Italian-American in Perdido Key, FL and Nelson's soul food buffet in Saraland, AL. He graduated from Bayside Academy in 2007, then spent a couple of years in the Navy before getting an undergraduate degree at Auburn University. He moved home to Daphne in 2017 with his wife, Mariah, to take over his mother's business. They have 2 sons, named Wilder and James.
JJ has been working in professional foodservice since 2010 with Baumhower's (Daphne & Auburn), The Hound (Auburn), Moe's Original BBQ (Auburn), and Nelson's Buffet (Saraland). He's done private catering for Mardi Gras balls, weddings, corporate events, and private parties.
JJ's style stems from his work history in, BBQ, Soul Food, Cajun, Carnival, and Kids' cuisines. Global influences include his family's Italian recipes (which his mother brought down from Chicago), as well as some trips to Western Europe, North Africa, Polynesia, the Caribbean, and South America.
Check out Chef JJ's live cooking segments on Fox 10 WALA's "Studio Ten" every Tuesday at 9am.
Operations, Rentals, & Beverage Director
Tyler Johnson was born in Mobile and raised in Bay Minette. He graduated from Bayside Academy in 2007, then got an undergraduate degree in Hospitality Management at the University of Mississippi and a graduate degree at the University of Miami in Sports Administration.
Tyler started working in professional hospitality in 2010. He has managed beverage service, security service, banquet service, casual dining foodservice, and concierge service with companies including Marriott's Grand Hotel, Lakewood Country Club, and Disney.
Tyler's love for hospitality stems from his love for people. Time spent interacting with people from different walks of life in Las Vegas and Orlando ignited his curiosity about the industry. Once he was in, he fell in love with the attention to detail and preparation that's required to culminate in an excellent guest experience.
Executive Chef
Chef Patrick Davis was born and raised in Fairhope, AL. He graduated from Bayside Academy in 2007, then got an undergraduate degree in Restaurant Management and Culinary at the University of West Florida.
Patrick started working in hospitality in 2010. He's been with Mafia's Ristorante (Opelika), Standard Deluxe (Waverly), Vintage 2298 under Chef Randall Baldwin (Auburn), Cigar Bar (Auburn), Springhouse (Lake Martin), Hype Grill (Auburn), and The Sound Kitchen (Auburn). He is also the Chef-Owner of Home Eats Catering and the owner of Pork Smoke Snack Co. in Auburn.
Patrick was raised by a family of chefs. He and his grandfather would catch speckled trout in Mobile Bay, clean it on the Fairhope Pier, and then cook it for breakfast with grits. He'll never forget his great grandmother from New Orleans teaching him to make Red Beans & Rice when she was well into her 90's. He grew up collaborating in the kitchen with his mother, Sharon and went on to do catering jobs with his brother, Harrison Davis.
Patrick has been trained in European cooking techniques with inspiration from the flavor profiles of South Smerica, the Carribean, and East Asian cuisine. He got to meet and cook with Chef Donald Link. He learned several Creole and Asian Fusion secrets from Ed Stacey of Rougaroux and HotBox in Birmingham. He learned to work a BBQ pit with Rob McDaniel of the Standard Deluxe.