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San Mateo
We are revolutionaries debunking the myths around the wellness industry. We are changing the industry by teaching life lessons through culinary arts. In 2014 our founder, Svetlana Elgart, started Rainbow Chefs. Fast-forward to today, and Rainbow Chefs has delivered thousands of life changing lessons to its clients through parties, classes, events, team building, etc. Rainbow Chefs mission is to provide healthy, tasty, non processed, fresh, sustainable food to all of our community and to make a difference in the lives of our community with a healthy, tasty approach to food!
San Mateo
At Guckenheimer, we serve real food crafted from fresh whole ingredients that are local sourced, sustainably grown, and organic when available. We thrive at creating custom dining experiences. We can feed 20 to 1,500 people. Do want sushi? Spanish? Indina? We provide you with endless choices of cuisine all under one roof. Use us for our carry in service or just a one off event!
Wynne Linden
Lucky for me, I had the privilege of using this cafeteria inside the Ascena building. Unfortunately, unless you work at Ascena, or are a guest of Ascena, you may not get to find out just how wonderful it is. But I want to assure you, if you ever have the chance to do so - don't turn it down. The staff alone make it worth while. You can tell they are anxious to please, and really take pride in their service and food. And they should - it's delicious. What makes Guckenheimer stand out - is that they offer some really healthy choices, and I'm not just talking about iceberg lettuce and shredded carrots. The salad bar has an amazing array of lettuce, spinach, hummus (flavored differently each day - but done handmade), olives, cauliflower done in spices, cheeses, great flat breads, and I don't know what all else. Expect it to be your main meal, if you go that route. They usually have a main meal, and a short-order meal. The main meal could be bbq chicken, with green beans, and garlic roasted potatoes, or homemade lasagna. One time they had Brussel sprouts, and I said, NUH UH. Because I've never had them where they taste good - awful, I think they are. The chef (I think she said she is the sous chef) cheerfully said I should try a sample, and I did. Wow! I took a helping and ate every last bite. Never, ever have I eaten Brussel sprouts until now (and I'm 55 yo). They also offer pizza and small items, like grapes and cheese, or yogurt and fruit. You cannot lose. The beverages they make - you can tell they put a lot of thought into - and try to keep them varied. Strawberry and mint water, (real strawberries and mint leaves), watermelon lemonade. I could go on and on. The best part about all of it - is that it's fresh, made with fresh ingredients by people who really care. Thank you so much Guckenheimer for making my stay at Ascena the best project I've worked on so far!
San Mateo
SINO, the second endeavor of culinary artist Chris Yeo, was envisioned to entice the palette with the tradition of Dim Sum, which means "A little Something from the Heart," and the wonders of modern Chinese cuisine while using traditional cooking techniques of Cantonese origin. Catering available for celebration, weddings, corporate events, private home events, summer BBQs. We have an extensive menu includes American cuisine as well as Chinese and Singaporean cuisines.
San Mateo
we make our food from scratch using the finest and freshest ingredients available. We offer all types of cuisines for your preference. We give you the experience of food through seasons, joy of the food with omotenashi mind. We cherish each meeting with our customers to ensure the true spirit of hospitality through our food. Our food will give you oishii feeling to your mind and body.
San Mateo
M. G.
I had a cooking class with Chef Isaac in my home. Â We made an amazing dinner -- beef wellington with a wine pan sauce, green beans and mashed potatoes. Â His style is friendly and approachable, he is very knowledgable and he gave me lots of information to make cooking these dishes seem very simple. Had some friends over for dinner after and they liked the food too. Â I recommend his class to anybody that wants to learn in their own kitchen with their own equipment.
San Mateo
My lifelong love for the culinary arts and a career in film production culminated when I started pursuing my food service businesses starting in 2012. Over the years and after so many diverse events, I have specialized in several areas that set Green Chow Down apart in the catering industry. I treat every event as unique and special, and your menu will be a highlight of the occasion, which I customize according to your preferences, the theme, purpose, and any dietary requirement. I can prepare globally inspired cuisines that span the globe, including Pan-Asian, Pan-European, Pan-Latin American, Pan-Middle Eastern, and Pan-African fare. I can also prepare traditional American and California fresh, and am especially fond of creating fusion dishes. Because of my children's myriad food allergies and my personal journey with a plant-based diet, I have become an expert gluten free and vegan chef, accommodating any dietary request. Green Chow Down boasts the largest vegan, vegetarian, and gluten-free menus- my clients have noted my ability to "veganize" menus, or make them gluten-free friendly. Being a master of plant-centric and gluten-free cuisine results in these dishes shining alongside meat-based dishes, ensuring all of your guests are treated equally. Cooking is a creative endeavor for me, and my favorite part is when my diners have no idea what might be "missing"! The gourmet menus my amazing team and I create for our clients are made with the highest quality ingredients. Our farm-to-table and slow-food approach make the difference for our clients. We source only the best and freshest ingredients, and hand craft every dish we will serve at your event. Green Chow Down offers full service, including staffing, equipment rental, bartender partners, decoration, and event planning and coordination. I can help you realize the vision you already have for your event, or design a memorable and exclusive affair. A few noteworthy events we have had the privilege to serve at include cooking on an airplane hanger for 125 passengers on a mock flight, prepping behind the Black Eyed Peas on stage (which included gluten free lumpia on the menu), setting up Moroccan tents and serving a Middle Eastern extravaganza that was kosher for Passover, a completely Barbie-themed menu, and a plant-based afternoon tea menu. Contact me to discuss your event, whether it is for corporate or private. We cater for corporate conferences, team building, and holiday parties, and can incorporate cooking classes. We cater any private event, including weddings, anniversaries, birthdays, retirements, showers, and memorials. We can serve an intimate gathering to large scale groups- our largest to date is 4,000 guests over multiple days. We can prepare a halal menu or a kosher menu in a kosher kitchen. We have an extensive dessert menu, including gluten-free, low glycemic sweetened, vegan, paleo, keto, and we can incorporate your logo on icings & frostings. We offer full service espresso bars and bring in our partner bartenders. I am certified as a food safety manager and my team members are certified as food handlers and Responsible Beverage Servers. When we work together, you will have high professionalism and skill, responsiveness, and an unparalleled attention to detail!
While we prepare omnivorous menus, the dishes that I prepare that are plant based and gluten-free have been favorites of my clients- who are mostly omnivores! Included in this are my Portobello Wellington (with our house gluten-free puff pastry) and Vegan Steamed Bao. I offer an extensive list of gluten-free and/or vegan desserts, including my signature Chocolate Quinoa Cake.
Of course, we prepare traditional dishes, while elevating them by crafting them with the best ingredients.
During the intake process, I ask questions to understand my client's vision for their event. The event theme, time of the event, season, cuisine preference, dietary requirements, and budget all inform how I create a list of menu options. Typically, the options offer enough for the client to build their final menu from. I always work to accommodate special requests. Ultimately, it is a collaborative process, though there are instances when my clients prefer that I choose for them.
My favorite aspect of my work is employing my creative energy- whether it is in the menu creation, plating my dishes to create an aesthetic experience, or in problem solving.
I worked in the restaurant industry for 7 years, and then in the hospitality industry for another 5, so I really understand how to serve diners, not just with great food, but with a great dining experience. The two go together. As for the cooking, I am completely self-taught. Initially, I wanted to master cooking for myself. When I had my kids and I discovered all their food allergies, my passion for cooking creatively went up a notch and it became imperative to me that I was an expert chef. I have run various iterations of food businesses over the years-all with the common theme of highest quality, farm-to-table, creative, and crafted.
I also hail from a film production career. Orchestrating the production of multiple dishes for large numbers of people, and then serving them utilizes the same skillset I mastered in the film industry. Providing a successful event is so incredibly gratifying!
I can provide literally unparalleled attention to detail and resourcefulness. My menus have consistently WOWED my clients. If you are planning a memorable event, then it is imperative that your menu is elevated. The dishes do not have to be unique. Traditional dishes can be memorable too, which we craft with the finest ingredients. My team can handle every aspect of your event so you can enjoy hosting.
The nature of my service is in person. However, during lockdown, I conceptualized a virtual catering service. We have already started incorporating this with some of our past clients. If you have an event that includes guests attending virtually, they can receive your event menu shipped to them. It is a fantastic way to include those guests in this way, as they participate in the collective dining experience.
I am a certified Food Safety Manager, so taking all the necessary precautions to keep the event guests safe from viral and food borne exposure is a priority. We folllow all of the food safety protocols from wearing gloves to preventing cross contamination. If anyone on my team has symptoms of illness, staff replacement or face masks would be used, whichever is appropriate.
4.70/5.00
based on 1,505 reviews
The average rating for Bark Caterers in San Mateo is 4.70, based on 1,505 reviews.
