About Us

The Management team of Prospero’s Restaurant and Catering have more than 75 years of experience combined working with wedding planning and catering, and we have been working diligently to deliver our own standards for outstanding customer service. Our facility provides you with the most elegant and pleasurable experience.

Prospero Restaurant is suited to accommodate corporate events, showers, cocktail parties business meetings, birthday parties and any of you banquet needs for up to 50 guests.

Peter Provenzo

Peter is a graduate of Williamsville East HS, afterwards entering the Marine Corps for eight years where he was stationed in such places as Lebanon, Beirut, Granada and Panama while garnering several awards for meritorious service. Upon returning to Buffalo, he easily moved into management and sales roles for Sheppard’s Pub, The Eagle House and Marinaccio’s in Amherst. The Quaker Room in Orchard Park, Atrium Suites in Las Vegas and Harry’s Harbour Grill in Buffalo. Also, Owner of Provenzo’s Restaurant in Niagara Falls, winner of several local awards and named one of Western New York’s 25 best restaurants by the Buffalo News.

Rick Yaeger

Rick Yaeger is a Williamsville South HS graduate and has had coursework in Hotel and Restaurant Management at Orange Coast College in Costa Mesa, CA, where he spearheaded a student consulting program in Japan and the island of Guam. He also worked for Marriott Corporate in various management positions over the course of eight years in Southern California. More recently: Beverage Manager at Harry’s Harbour Grille and General Manager at the Sonoma Grille in Amherst. Also a primary interest in Provenzo’s in Niagara Falls from 1999-2005.

Bill Ponholzer

Chef William Ponholzer ia a grassroots culinarian who started cooking with his Italian grandmother and immediately felt the passion and strong connection between food, family and friends and knew exactly what he wanted to do at a young age. Chef William began his American Culinary Federation Apprenticeship under Chef Steven Marra at the Buffalo Hilton in the upscale French restaurant Justine’s and the Park Country Club. Deciding to travel with Chef Marra to destinations like the Royce Resort in Ft. Lauderdale, Hilton Harvest Hotel in Boulder, CO., and the La Jolla Marriott in San Diego. Afterwards, Chef William’s palate felt dry so he decided to try a small restaurant in New Orleans as Sous Chef at a place called Roje’s and felt immediately a connection between cuisine and community.

Returning to Buffalo, Chef William tried the club scene once again and was the Executive Chef at Fox Valley Country Club and the Chef de Cuisine at the prestigious downtown Buffalo Club but his true desire was to run a small, intimate restaurant and Prospero was the jewel he was looking for.