Most brides know the importance of hiring seasoned professionals when it comes to avoiding wedding day snafus. But the best photographers, caterers, and event planners don't just ensure that everything runs smoothly—their work elevates the event, making it a work of art that truly reflects your vision. Here are three pros to know, plus their tips.

GREER GATTUSO

OWNER | GREER GATTUSO PHOTOGRAPHY

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A New Orleans native who majored in photojournalism at Loyola University, Greer Gattuso learned a thing or two about performing under pressure during her years shooting for a Florida newspaper. In 2005, she launched her own company, photographing weddings with both film and digital cameras. "I love telling a story with my photos," she said. Gattuso's work has been featured in publications ranging from Vogue to Style Me Pretty, but her calm demeanor is just as important to brides as her masterly compositions. "If it rains on your wedding day, I can still give you incredible images, because I know about light," Gattuso said. "It's not my first rodeo."


SUSAN ZACKIN 

OWNER | Z EVENT COMPANY

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Thanks to her past experience as an interior designer and more than 25 years in the event industry, Susan Zackin brings an innate sense of style to each wedding. This manifests itself in custom pieces ranging from ice sculptures to background sets. She maintains a Metairie Road showroom to give clients a hands-on preview of rental furniture, lighting, china, and accessories their wedding might involve.

"We like to say, 'This is where the magic happens!'" Zackin said.

From paper flowers and hedge walls to lighting gobos and the color purple, Zackin is up to date on all the wedding trends. But ultimately, she aims to "reflect our clients' personal style in the decor, details and ambience."


PATTI CONSTANTIN

OWNER | PATTI CONSTANTIN DESIGNS AND CATERING

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One expects caterers to pay close attention to food, but Patti Constantin's meticulous care extends far beyond her custom-designed menus. Everything from the preservative-free ingredients to the vessels used for presentation must meet her exacting standards.

"I like to create menus with unexpected flavor and dimension—and I have a passion for it being right," Constantin said. She gets a sense of each client's desires and personalities, and attempts to make the menu uniquely "theirs." This artistic, intuitive approach is different for every event—it may involve handmade martini glasses or ibérico de bellota (acorn-fed meat), for example. However, there's one constant: "I work hard to make it perfect."

This article appeared in our Bridal 2018 issue.