Range and Reef

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Range and Reef Led by Chef Jim Holderbaum, Range & Reef provides “al fresco” live fire grilling and cooking ser
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Range and Reef is owned by Jim Holderbaum, a Chef for Corporate and Private events where all of the food is cooked on site and "al fresco". Whether rotisserie grilling prime rib and top sirloin over natural oak wood fires, preparing a traditional clambake with lobsters and seaweed shipped in from Maine, throwing a shrimp and seafood boil with wild caught gulf shrimp, or grilling premium oysters ov

er cherry and peach wood, Range and Reef can tailor outdoor cooking into unique and personalized events. Range and Reef specializes in preparing:

Whole Top Sirloin Roasts & Prime Rib
Pork Loin Ribs
Rack of Lamb
Lobster
Shrimp
Oysters

Range and Reef’s personalized grilling
and cooking services are ideal for:

Corporate and Professional Functions
Private Parties
Premium Carving and Food Stations for Weddings
Rehearsal Dinners
Special Occasions
Fundraising Events

We included Maine lobster on the menu the other day for a corporate event. No complaints about that.
16/08/2024

We included Maine lobster on the menu the other day for a corporate event. No complaints about that.

We did a Mediterranean style grilling event that included grilled branzino and Greek Midia Saganaki the other day. It wa...
08/07/2024

We did a Mediterranean style grilling event that included grilled branzino and Greek Midia Saganaki the other day. It was hot but we were fired up.

Can’t go wrong with grilled vegetables and shrimp.
09/06/2024

Can’t go wrong with grilled vegetables and shrimp.

Nate is graduating from the Naval Academy this week and we wish him all the best. We grilled up tenderloin, chicken and ...
22/05/2024

Nate is graduating from the Naval Academy this week and we wish him all the best. We grilled up tenderloin, chicken and 20 racks of ribs for his party but he was in it for the 40 oz tomahawk I prepared for him.

Happy Cinco de Mayo! May the tequila flow and the tacos be plentiful.
05/05/2024

Happy Cinco de Mayo! May the tequila flow and the tacos be plentiful.

Let the flames begin.
24/04/2024

Let the flames begin.

It was a beautiful day for grilling out in Virginia horse country Saturday.
18/04/2024

It was a beautiful day for grilling out in Virginia horse country Saturday.

It’s almost spiritual. The sound, the colors, the smell. And the cold.
19/01/2024

It’s almost spiritual. The sound, the colors, the smell. And the cold.

Of course…
19/01/2024

Of course…

Ending the year in a blaze of glory. Thanks to my great staff for sharing my vision of creating food events featuring li...
17/12/2023

Ending the year in a blaze of glory. Thanks to my great staff for sharing my vision of creating food events featuring live fire grilling with the best professional grills on the market. (Talking about you Ben ) Great things happening in 2024!

Steak night at the home front.
09/12/2023

Steak night at the home front.

A chef is only as good as the people around him/her. I have some of the best.
20/11/2023

A chef is only as good as the people around him/her. I have some of the best.

Congrats to our son James who is being promoted to Lieutenant Colonel in the USMC. Being informed by a General made it e...
16/11/2023

Congrats to our son James who is being promoted to Lieutenant Colonel in the USMC. Being informed by a General made it extra special. With a 14 hour time difference in Okinawa, I toasted with James and Amanda this morning on FaceTime with a little bourbon. A dad has to do things like that with his son.

It was a great evening yesterday Beef, Bonfires and Ci**rs fundraising event. 2 hours of grilling tenderloin skewers ov...
05/11/2023

It was a great evening yesterday Beef, Bonfires and Ci**rs fundraising event. 2 hours of grilling tenderloin skewers over oak.

07/10/2023

Range and Reef led by Chef Jim Holderbaum, will be firing up his LIVE grill during the cocktail hour on November 4th at Beef, Bonfires & Ci**rs!
Jim is known for his “al fresco” live fire grilling which creates a culinary symphony of food and fire!

Get tickets at www.ourfundraiser.events/BeefBonfiresCi**rs2023

A traditional lobster clam bake looks tame while steaming but the result is pure joy.
01/10/2023

A traditional lobster clam bake looks tame while steaming but the result is pure joy.

To all my friends who are wedding planners, day-of coordinators, rental companies, caterers, florists, and entertainers,...
22/09/2023

To all my friends who are wedding planners, day-of coordinators, rental companies, caterers, florists, and entertainers, I’ll be out there tomorrow with you. Game on. You got this. Show your client why you are the best.

Grilling New Zealand lamb racks over apple wood is pure joy.
17/09/2023

Grilling New Zealand lamb racks over apple wood is pure joy.

Steak love. These 40 oz babies we’re waiting to sizzle over an oak fire.
04/09/2023

Steak love. These 40 oz babies we’re waiting to sizzle over an oak fire.

A great afternoon for a shrimp boil at the Providence Club in Annapolis.
17/08/2023

A great afternoon for a shrimp boil at the Providence Club in Annapolis.

It’s been 9 years since we started putting together these kinds of spreads.
13/07/2023

It’s been 9 years since we started putting together these kinds of spreads.

23/06/2023

Above the live fire blazing from the belly of a professional-grade stainless steel grilling machine that costs as much as a Honda Civic, Chef Jim Holderbaum sees to the beef […]

My grills are the instruments behind the symphonies of food and fire I create. Serious
15/06/2023

My grills are the instruments behind the symphonies of food and fire I create. Serious

Had a great time preparing shrimp boils at the Chesapeake Bay Foundation’s Bands in the Sand event Saturday.
14/06/2023

Had a great time preparing shrimp boils at the Chesapeake Bay Foundation’s Bands in the Sand event Saturday.

Jacqueline and I have a lot in common, especially for a passion in what we do. I grill, she makes ice cream at her farm....
21/04/2023

Jacqueline and I have a lot in common, especially for a passion in what we do. I grill, she makes ice cream at her farm. She uses the fruit she grows on the farm and milk from down the road to make amazing ice cream. Keep doing you my friend.

Meet Jacqueline L: Ice Cream Maker at Lockbriar Farms, among many other things! Jacqueline uses her favorite school subject, Chemistry and art, to produce flavorful fruit ice cream!

Read more about Jacqueline on page 66-67 of Way to Be. https://www.pageturnpro.com/The-Daily-Record/105814-Way-to-Be-NGS-2022/sdefault.html /66

07/03/2023

Got to hang out in Florida with my brothers for a long weekend. We put the coconut tree to good use.

We were firing on all cylinders at this 155 guest reception.
11/10/2022

We were firing on all cylinders at this 155 guest reception.

18 lbs of Swordfish grilled over peach wood was part of the menu at a beautiful wedding reception this past weekend. # ...
11/10/2022

18 lbs of Swordfish grilled over peach wood was part of the menu at a beautiful wedding reception this past weekend. #

My trio of grills were fired up yesterday for a serious and full menu.
17/09/2022

My trio of grills were fired up yesterday for a serious and full menu.

Never too much grilled lobster tail. This corporate event with lobster, king crab, tenderloin and 40 oz. Tomahawk steaks...
08/09/2022

Never too much grilled lobster tail. This corporate event with lobster, king crab, tenderloin and 40 oz. Tomahawk steaks was one of the most serious grill events of the year. Thanks Susan and Dave. It was a pleasure.

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Videos

It was hot but the tenderloins were happy. Sizzle on. #grilling #indulge #livefire #foodie #foodiesofinstagram

Grilled split lobster tails are everything when basted with butter. #cheflife #foodies #corporateevents #foodporn #grilling

Grilled salmon sides over peach wood with a setting sun to make this a great evening for #grilling. #foodiesofinstagram #foodporn #woodfired #cheflife

Never enough seafood. Love putting these displays together for clients. #foodie #corporate #rehobothbeach #foodporn

It’s about that time of year to get ready for the symphonies of food and fire. #foodie #livefire #grillworks #grilling #foodiesofinstagram #corporateevents

Got to hang out in Florida with my brothers for a long weekend. We put the coconut tree to good use.

When the reception has 155 guests you grill a little center cut sirloins. #cheflife #grillworks #grilling #gotbeef #foodies

Whole salmon sides grilled over peach wood for a wedding reception @kylanbarn on a beautiful Friday evening. #cheflife #grilling #foodie #foodies #livefire

Not much commentary needed for this. Serious grilling with a first class menu today. #grillworks #grilling #cheflife #indulgence #foodie #foodporn

The lamb racks were grooving with some live music at a fun (but hot!) birthday party on Saturday. #grillporn #grilling #newzealandlamb #backyardparty #cheflife

Angus center cut sirloins over an oak wood fire was on the menu. #grillworks #grilling #cheflife #livefire #foodporn #foodies

Sharing a little food love at a graduation party this weekend. #cheflife #foodie #2022graduate

7 days. This is one amazing chef #cheflife #grilling #justdoit

Premier night here in Tbilisi. I’m having too much fun. #cheflife #grilling #makeithappen #foodiesofinstagram

“Dedis Puri” or mother’s bread is unique to Georgia and it’s simplicity is what makes it so good. This is how it’s made in the city. Next I’ll post how it’s made with a natural wood fire out in the country side. #cheflife #breadmaking #theartofbread #georgianbread

In the kitchen. No explanation needed. #cheflife #bbq #backofthehouse #foodinstagram

Chef Natalia had waited a long time for this moment. It was a lot of fun working with her today on some grilling. And maybe a little Georgian chacha to keep us warm. #cheflife #grilling #livefire #tenderloin #foodiesofinstagram

Yes, I grill in the rain. #cheflife #grillworks #grilling #whateverittakes

There are grills and then there’s #grillworks grills. As a chef that live fire grills for a living, nothing compares to these fire breathing works of art—even in winter. #grilling #cheflife #livefire #foodiesofinstagram

My help when I’m trying to load my trailer for a grilling event. #cheflife #kidsofinstagram #thathurtmystomach

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Our Story

Range & Reef is owned by Jim Holderbaum, a Chef for Corporate and Private events of 10 to over 200 guests where all of the food is cooked on site and "al fresco". During Chef Holderbaum’s travels as an international development advisor to over 60 countries, he had the privilege of sharing meals with people from all over the globe. He witnessed how cooking over an open flame is a thread connecting humans all over the planet and fell in love with the experience of food: the preparation, the presentation, the conversation. Food brings people together.

Inspired by these timeless traditions, Chef Holderbaum wants to share the unique, community-building experience that is live- fire grilling with his friends and family back home... and with you.

For a meal your guests won’t forget, invite Range and Reef to cater your next event. rotisserie grilling prime rib and top sirloin over natural oak wood fires, preparing a traditional clambake with lobsters and seaweed shipped in from Maine, throwing a shrimp and seafood boil with wild caught gulf shrimp, or grilling premium oysters over cherry and peach wood, Range and Reef can tailor outdoor cooking into unique and personalized events.