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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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| Bianca Maia |
| Bianca is one of our customer
service specialists.
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
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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Alanna
Kelly |
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Alanna loves to work with the clients
and help them envision the perfect event. She will walk you through
the process with patience and clarity.
Alanna works in the office and warehouse as primary support staff and Party
Girl! She helps prepare equipment for events, handles a good deal of paperwork,
and works with clients. She has nearly five years experience in customer
service and is an avid home cook. You can also find her on stage with her
dance troupe! |
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