Last month my lover Alex Placencia and I launched a catering company called Chef's Lover Catering. Alex has been a top chef in New York, San Francisco and briefly Las Vegas for over 15 years. He was trained in New York in classical French cuisine and went on to work for some very exciting restaurants such as Mad 61, Monkey Bar and Windows on the World at the top of the late World Trade Center. When he came to San Francisco in 1997 he was one of the opening sous chefs at Farallon. He stayed there for 7 years before moving on to work at Boulevard with Nancy Oakes. Since then he has been very active in the community opening celebrated restaurants such as Colibri Mexican Bistro and Nectar Wine Lounge as Executive Chef.
Between Alex's exciting culinary background and my experience in restaurant PR and business we decided to take the plunge and create Chef's Lover Catering. Our focus is local, sustainable California cuisine and we believe in the integrity of our product. Our presentation is very interactive and fun. Alex cooks and plates on site. We talk to our guests, educating them on the products that we use and the companies that we work with such as Aloha Seafood who provide only Environmentally Safe and Sustainable Seafood Product (ESSSP). Good food and flashy presentation is something that is lacking in the catering industry and we are here to raise the bar in the industry. We also provide cooking classes for corporate team building, couples, singles and friends. As a small business owner I believe that we can do our part to protect the environment, reducing our carbon footprint and using sustainable meat and fish. Please check us out at chefslovercatering.com or at our blog thechefslover.blogspot.com. You can also follow us on Facebook and Twitter. Photo 1. By Yuri Krasov. Margot and Alex. Photo 2. Courtesy of Margot. Alex at work.
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