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Janice
Whiting
Owner & Chef
Janice Whiting is an professionally trained chef with over 15 years of international business
experience in marketing and food industries, where product development,
operations, sales and marketing have been her focus.
A graduate of Colgate University, with a MBA degree from Santa Clara
University, Janice has honed her cooking skills and menu planning
expertise through her varied international background and desire
to present fresh, exciting and creative menus that stimulate the
diners' palate.
She currently cooks, manages the office and business operations, develops
recipes for our ever evolving cookbook and works to ensure all the
chefs working with her are successful in their cooking projects
and living a well balanced lifestyle.
We currently employ a growing list of fine chefs. The key players are:
Kristina McGuire
Kristina is one amazing chef. Born and raised in California, she
is well-versed in a variety of cuisines and brings a wealth of
knowledge, creativity and diversity to her cooking. She is a master
at cooking for large groups and conducts herself with the utmost
professionalism. A background in architecture plays a large part
in the creative and visual aspects of Kristina's cooking and plating.
Jill Oringer
Always a food lover, Jill has been truly inspired since moving to
the Bay Area in 2002 by the varied cuisine's, fresh produce and
first-rate ingredients offered. She graduated from Tante Marie's
culinary school and has cooked for many busy families in San Francisco
and San Mateo counties. Jill worked in banking and earned her B.A.
in Finance from Evergreen College in Washington. She enjoys using
the freshest, seasonal natural ingredients to create healthy and
inspired dishes.
Carolyn Peters
Carolyn started her career in cooking at the tender age of 5, helping her mother
bake bread for church, and has continued through her life to experiment
and learn from many cooking sources. After completing her B.S. in
Psychology from the University of Michigan, Carolyn moved to California
in 1996. She has studied extensively with many local natural food
chefs and spent the summer of 1999 working at Hidden Villa's Summer
Camp as their vegetarian-vegan chef. She is our special diets and
macrobiotic cooking specialist.
Ronda Rodriguez
Ronda was born and raised in the Silicon Valley and started working in the food & wine industry
3 years ago. She is a graduate of the California Culinary Academy. She has worked as a Pastry Chef
for a variety of establishments and has provided cooking lessons at Mon Cheri Cooking School,
Viking HomeChef and through the cities of Campbell and Sunnyvale. She loves making delicious desserts, muffins and breads.
Dan Tosh
Dan has a varied professional cooking background going back almost 15 years with time spent in
Michigan catering operations and some of Los Gatos' fine dining establishments.
Dan is a master of flavor and turns anything into a delight.
Brian Sheridan
Brian learned to cook from his mother and grandmother in the southern part of the US.
He was excited to learn that there is more to fine cuisine than fried chicken and mashed potatoes.
He graduated from the Professional Culinary Institute and now loves to cook a variety of foods,
with an emphasis on Asian and Latin flavors.
Our
goal is to provide great tasting, health conscious and unique foods
that require little to no preparation and render ultimate enjoyment.
Bon
Appetit!
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