Founded in 1994, Premier Catering came highly recommended. Laura Parente, one of the owners, got her first job in a restaurant in New York over 30 years ago and has worked in the food business ever since. She has a food handler’s certificate, and knows everything about the safety of food. During her college years she enrolled in business classes and seminars. After her move to San Francisco, she started to work for the Italian and Seafood Restaurant Swiss Louis. When this restaurant spun off a catering company, Laura was asked to become a co-founder. She has a wonderful personality, friendly and open. She seems to have a calming effect on nervous brides and their mothers. She will meet with her clients at the venue chosen in order to match the colors and visualize the tables. Easy to work with, very cost effective, creative with a distinctive presentation, that’s how customers describe this company.

Chef John Kelly has been a chef in the South of France, Spain, England, Ireland and New York. Clients can pick from a long list of menu suggestions, but John also will custom-design menus and even search for a special recipe. Food quality, presentation, and flexibility are high on Premier’s list. They will drop off food, offer box lunches, barbecues, and theme parties, or cater an elegant sit-down dinner. The company carries a fully insured liquor license, offers premium and top shelf packages and also serves soft drinks. Gold rimmed china for elegant events, glass plates for more casual ones, different sets of silverware, and a large selection of linen are available.

For a birthday party Premier Catering prepared a buffet for 80 people. The appetizer station included an incredible fresh blueberry and walnut brie encased in phyllo dough and a vegetable crudité served with sun-dried tomato and pesto herb dip. Breaded shrimp cakes, julienned vegetables, saffron rice, champagne chicken with fresh mushroom and a basil cream sauce made for a colorful main course.