At Reva Constantine Events, we believe that life’s best moments are shared over exceptional food and great company. Our expert culinary team and attentive staff ensure that each dish is a masterpiece and every detail is perfect, making your event not just a meal, but an experience to remember.

Chef Reva Constantine has garnered numerous accolades for her culinary achievements and has held Executive Chef positions at esteemed establishments such as Villa Maria in West Bloomfield, Gravity Bar and Grill in Milford, and Joe's Produce Gourmet Market in Livonia. Her passion for the culinary arts shines through in her role as Executive Chef at Great Lakes Culinary Center, which she fondly refers to as her "Culinary Playground." Reva now collaborates with her husband, Eli Smith, as co-owner and Executive Chef of Reva Constantine Events, specializing in social gatherings, weddings, and corporate events. Outside the kitchen, Reva cherishes time with her children, Jaiden, Jeremiah, and Julianna.

Originally from Detroit, Executive Chef Reva Constantine was drawn to the culinary world by her profound passion for food and the industry, a passion that was evident from an early age. While attending high school, Reva pursued her culinary interests at Breithaupt Career and Technical Center in Detroit, MI, where she discovered her true calling in the world of culinary arts and made the decision to pursue a career as a professional chef. 

Intrigued by Texas BBQ, Elijah moved to Austin, Texas, joining Dagger’s Catering to master the art of Texas BBQ. Missing Michigan, he returned to Joe’s Produce in Livonia, MI, to work with Chef Reva Constantine. His contributions were pivotal, and Chef Reva brought him to open the Great Lakes Culinary Center as Executive Sous Chef.

Currently, Elijah collaborates with his wife, Reva Constantine-Smith, as co-owner and chef of Reva Constantine Events, specializing in planning and catering for social gatherings, weddings, and corporate events.

Elijah Smith began his culinary career at 22 as Chef Garde Manger at Big Rock Chop House in Birmingham, MI. After two years, he was promoted to The Got Rocks Chef, preparing exquisite dinners for the upscale cigar bar. He then advanced to become Sous Chef at Magnolia Restaurant in Detroit.