Mission Statement

At Flavor Exceptional Catering, the success of your event is our number one priority.
We combine thoughtfully crafted food with any celebration.
Contact us to make your next event a success!

Our Values

Giving Back to the Community

Fresh, Healthy, Exciting Choices for all Dietary Restrictions

Taking Care of Our Employees and Clients

Our Story

  • May 1984

    Our Humble Beginnings

    Sandy comes to UVA to study business while becoming an All-American in Track & Field.

  • May 1991

    A Tradition is Born

    Sandy and Rob Archer start Arch’s Frozen Yogurt, a 25 year Charlottesville community tradition!

  • September 2008

    Transition to Full Service

    Multiple locations and menus develop.

  • August 2014

    An Expansion

    Flavor Exceptional is born! Feeding UVA Greek society fresh, healthy, and exciting meals!

  • September 2018

    A Partnership is Formed

    Chef Danny comes aboard and takes Flavor Exceptional to another level, thoughtfully crafting food for any celebration!

  • April 2020

    Answering a Need

    Family meal services emerge based on community need as well as feeding front line workers and the homeless.

  • Flavor
    is always
    evolving!

Managing partners

Chef Sandy

Chef Sandy has a tremendous gift of hospitality and a talent for preparation and presentation of food. She loves the joy that preparing a great tasting meal brings! Chef Sandy holds undergraduate and graduate business degrees, both from the University of Virginia. She has been involved in the restaurant business for more than 27 years working in several different capacities. Many people that know Chef Sandy call her a true Renaissance woman. Raising four children with her husband, running a business, staying physically fit, and serving her community in numerous ways makes her a true inspiration for many.


If Sandy is not cooking a delicious meal for you, she is serving a great meal for her family!

Chef Danny

Daniel Niedermayer started his culinary career at a young age at the Keswick Hotel working as a banquet cook. He then went on to study business management at Bridgewater College. After leaving Bridgewater, he went to work for Hilton as a food and beverage director. There, he quickly fell back in love with the culinary aspects of hospitality. Training with the Culinary Institute of America and Hilton University, he continued mastering his craft of cooking and hospitality. He enjoys every aspect of the kitchen from leading his team of charismatic and talented cooks for large events to the more intimate approach needed for smaller, elegant cocktail gatherings. Danny would tell you that his strongest attributes are friendliness, patience, and amicable communication skills. He loves the experience of meeting each client and designing the menus for their event around their unique personality and specifications.