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| About us |
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| Savory & Sweet was founded in 1993, by two chefs with a commitment to serve scratch made delicious food. |
| Our success grew by standing apart from other catering businesses that were run by successful managers, but serving processed or mass-produced frozen foods. |
| Beautifully displayed food is not always delicious food; we strive to provide you with both. |
| Our ‘food first’ and quality approach has paid off, and now we also credit our excellent staff for providing superior service as being the key to our long standing success. |
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| Our Staff |
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Leanne Pomellitto
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When it comes to having a flawless event, Leanne is the Bay Area’s expert in every aspect of catering.
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| Originally our pastry chef is now the president & C.E.O. of Savory & Sweet Catering. Most importantly for you: Leanne’s the one in charge. |
| Leanne studied culinary arts at SUNY Cobleskill in up-state New York with an emphasis in Pastry. |
| She worked in the pastry kitchen of the Boston Marriott, and eventually became the Pastry Chef of the Santa Clara Marriott Hotel, and then the same position at the prestigious Pleasanton Hotel Restaurant. |
| Along with running Savory & Sweet Leanne has been honored in several pastry competitions (listed in our Awards & Accolades Link). |
| Most noted, she has been awarded both Gold and Bronze medals at the annual sugars arts festival as featured on the Food Network. |
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Binaca Maia
| Bianca is one of our customer service specialists. |
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She has worked for Savory & Sweet as a banquet Captain for over 9 years and has recemtly joined us in the offec to help plan events
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Bianca is particularly involved in coordinating our bridal events; she has a solid understanding of the events needs and will help walk you through the wonderful but detail-oriented process.
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| Casimiro Perez |
| “Casi’ has been the chef in Savory & Sweet’s kitchen for 6 years now. |
| Coming from a background as a sauté and line cook at various bay area high-end restaurants, he trained closely with Vince. |
| For 2 years Casi got the feel of cooking foods in the classic ‘French’ methods, and then the Savory & Sweet way of customizing while not compromising proven culinary techniques. |
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