Oak and Olive Kitchen

Standard 3 course dinner $70pp and up Custom 3 course dinner $75pp and up Standard 4 course dinner $80pp and up Custom 4 course dinner $90pp and up Cocktail parties $30pp-$50pp Travel fees apply to any event over 25miles charge is $1 per mile Server fee $250 only for parties over 14, cocktail parties or upon request

First we start with a welcome email. Then we discuss how the client envisions their event. I will create a custom menu tailored to the event. The client and I work together to finalize the details.

MY CULINARY RÉSUMÉ PRIVATE CHEF 2015 - Current RESTAURANT 2014 - 2015 FREELANCER CREDO RESTAURANT San Francisco Credo is a Californian/Italian hot spot in San Francisco’s financial district. As co-chef, I created Italian-inspired seasonal specials, soups & pizzas for the regular menu. I also spearheaded the creation of Credo Catering. 2013 - Current OWNER UNDERGROUND DINNING EXPERIENCE Oakland UDE is in-home underground dining for 12 people. As chef/owner I develop a 5-course dinner menu. UDE gives me a platform to create unique dinners inspired by my culinary journey with cuisine ranging from traditional to contemporary fusion. 2011 - 2013 CHEF DE CUISINE BOCANOVA RESTAURANT Oakland Bocanova is a cornerstone of the culinary renaissance in Oakland with family-style cuisine inspired by the flavors and techniques of Latin America. My seasonal menu creations were inspired by the bounty of Jack London’s farmers’ market. 2009 - 2011 CHEF DE CUISINE MARZANO RESTAURANT Oakland Voted one of the top 100 restaurants in the Bay Area, Marzano was a Neapolitan style pizzeria/Trattoria. I created dishes with an emphasis in the art of wood fired cuisine, fresh pastas and rustic Italian seafood dishes. 2008 - 2009 SOUS CHEF GARIBALDIS ON COLLEGE Oakland Garibaldis' Mediterranean/Californian-style cuisine emphasized farm-to-table. Each week I purchased food in the Ferry Building’s farmers’ market which became the elements for my cuisine. Here, I developed my skills in the art of charcuterie. 2006 - 2007 SOUS CHEF THE PINK DOOR Seattle,WA The Pink Door, a Seattle icon located in the Pike Place Market, with Italian-American cuisine served as my gateway into the Italian classics. Here, I also learned how to manage a kitchen and developed my love of teaching. EDUCATION 2002 AOS CALIFORNIA CULINARY ACADEMY San Francisco

My grandfather's barbeque; he was actually the one who inspired me to become a chef. He was an amazing Southern Cook. Cooking was how he expressed love for his family. As a young boy I remember watching him make his own sauce — it was all store bought stuff mixed together, Crystal hot sauce, Kraft barbecue sauce… I kick myself for not paying more attention. He had his own ratio. It was always thin, not thick. There were gallon jugs of it with plastic wrap on the tops, all over the house. He made a spicy version and the “lily” pot especially for me because at that time I could not handle the spice. I remember him working three pits at the same time, all of them charcoal or wood fire, tinfoil all over the place, as his insulator to get better seals on the lids.

All types

I helped a chef colleague at a progressive dinner. The dinner service worked its way through three homes and finished on a long Viking table with family style service. It lasted about 6 hrs and was fun all the way through.

Start with an idea of what you want for food and style of service. We will work together to design the perfect menu.

Clients should have a budget in mind. Clients should try to have info on guests' food allergies.