Private, Personal Chef Services Recently Provided by KT’s Kitchen

  • Stinson Beach, Muir Beach, Muir Woods, Bolinas, San Geronimo Valley, Point Reyes Station, San Rafael, Mill Valley and Novato Community Centers: Weddings, wakes, political fundraisers and other special events between 2006 and 2015, including events listed below.
  • Stinson Beach Annual Historical Society Dinner, December 2010-2014: Managed Food Service for more than 150 people at the Stinson Beach Community Center.
  • Inverness Garden Club, December 2012-2014: Annual Holiday Lunch at the Inverness Yacht Club.
  • Audubon Canyon Ranch: Served an organic, vegetarian menu for two board events in 2011 and 2012.
  • The Blackthorne: Organic, special diet dinner for a yoga retreat in Inverness.
  • Muir Beach Quilters Fair, December 2010, 2009 and 2008: Served over 300 art lovers over two days with a menu of French-inspired organic treats.
  • Las Bolinas Nursery, October 2010-2012: "High Tea" Fundraiser for 100 people.
  • Marin Democratic Party Annual Fundraiser, September 2010: Served over 300 people at the San Rafael Community Center.
  • Farmer’s Market at Toby’s Feed Barn: 2007-2013, Crepe making demonstrations and salad making and cooking tips at this highly popular farmer’s market.
  • Marin Eco-Fair Fundraiser, July 2010: Appetizers for 50 environmental activists & local elected officials.
  • Marin County Fair, July 2010: Crepe-making Demonstration & Tasting.
  • Wake for Human Potential Pioneer George Leonard, July 2010: Organized food service for 400 people at the Mill Valley Community Center.
  • Regenerative Design Institute, May 2010: Complete full meal service (breakfast, lunch and dinner) for weekend yoga/sustainability retreat at the Clem Miller Environmental Center, Point Reyes Station.
  • Art Nite Out: Gourmet Food Service for five different art opening events at Claudia Chapline Gallery, Stinson Beach between 2010 and 2012.
  • KWMR Art Auction, May 2010: Appetizers for opening and closing of event at Toby's Feed Barn, Point Reyes Station.
  • Day On The Green, May 2004-2012: I served savory and dessert crepes, and other French finger food, at this annual Stinson Beach showcase of local food.
  • Devil's Gulch Ranch, 2005-2009: Helped cater numerous events in Nicasio including a Marin County wine tasting fundraisers at Druid's Hall in Nicasio., food for Commonwealth Club farm tour and camp meals for kids.
  • Green Note Festival, August 2008: Served a family-style West Marin Green Cuisine menu at at the San Geronimo Valley Community Center.
  • Coastal Works Gallery, June 2008: Catered a fennel salmon lunch to more than a dozen local celebs in Bolinas while listening to Gene Ptak do a dramatic reading.
  • Spirit Rock Meditation Center, April 2008: Catered a vegetarian retreat for the cooks.
  • Marin Organic/Green Gulch Zen Center, March 2008: Served frittata and crepes made with local organic food at Toby’s Feed Barn in Point Reyes Station.
  • Center for Resource Solutions Annual Holiday Party, December 2007: Served appetizers and buffet for over 30 leading renewable energy experts in the Presidio, San Francisco.
  • Marin Conservation League Board Annual Retreat, September 2008 and May 2007: Served organic crepe and salad lunch on-site at Point Reyes National Seashore headquarters.
  • KWMR Open Mike Fundraiser, January 2007 and July 2005: Served meals made from locally donated organic food to over 200 people.
  • Alpine Lodge, July 2006; Catered both an 80th Birthday Party for 130 people and a Funeral Wake Celebration for 80 people.
  • Novato Chamber of Commerce/Marin Coaching Alliance, June 2006, Mixer held at the Hamilton Air Force Base Community Center.
  • Stinson Solar Sunday, February 2006: Served 200 people lunch at an event that received local radio and TV coverage and which helped raise funds for solar systems for community centers in Stinson Beach, Bolinas and Point Reyes Station.
  • The Solar Circle, February 2006: Special sit-down gourmet meal in Sonoma for 40 national solar experts.
  • Sustainability Symposium, June, 2004: I served a menu featuring organic, vegan and special diet dishes for over 300 people.
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