Christophe Kubiak

Executive Chef and Founder

Chef Christophe opened La Bonne Cuisine Catering & Events in 1995, having spent over eleven years as an award winning chef in France. His enthusiasm for food and cooking has not diminished after 27 years, and he continually looks for new methods and techniques to master. He enjoys blending his classic French training with inventive and modern cooking methods to create cuisine that is truly unique. He says, “I feel very fortunate to exercise my passion at work every day”.

Sebastien Sanges

President, Event Design

Sebastien brings years of experience as an acclaimed Event Designer in France to his work at La Bonne Cuisine Catering & Events. He applies his expertise to produce one-of-a kind surroundings that evoke awe-inspiring reactions. His materials include a rich interplay of flowers, fabrics, props and lighting, which meld to create an ambiance of color, texture and mood. His forward-thinking designs vary dramatically, ensuring that no two events will ever look or feel the same. Often completely transforming a space, his designs are inspired by his love of nature, art, history, architecture and global cultures.

Eduardo Alonso

Chef de Cuisine

Eduardo brings an international flair and strong passion for food to La Bonne Cuisine, resulting in some of the most exquisite menus in the Greater Bay Area. His strong attention to detail and his standards for excellence make him an invaluable member of the La Bonne Cuisine team. Eduardo manages our extensive kitchen staff with enthusiasm and a commitment to excellence, creating a positive and productive dynamic in our kitchen. He assists Executive Chef Christophe Kubiak with menu development and planning.

Fernando N Ciurlizza

Director of Sales

Fernando brings twenty five years of special event experience to the table.  Starting as a banquet Manager and working his way up in both the front and back of the house, he has an in-depth knowledge of how events work from the inside out, having served “in the trenches”.  His experience in event management, food and beverage management and large scale event production make him an invaluable resource for our clients, from site selection to execution.

Kent Vinson

Senior Event Manager

With eight years at La Bonne Cuisine, Kent can best be described as our resident expert in on site operations. He can handle the most complicated event with ease and is the picture of grace under pressure. Among his great strengths is making even the most demanding client feel relaxed and confident. You will find yourself in excellent hands with Kent.

Tara Benkis

Operations Manager

With twenty years in hotel and catering operations, Tara is a valuable asset to La Bonne Cuisine. She works very closely with Sebastien, our designer to ensure a perfect flow at each event. She can handle the most complicated designs, yet meet the kitchen constraints and pressure.

Ju-Young Miller

Marketing and Media

Ju-Young has been working with La Bonne Cuisine  as an Event Manager for the past 2 years. While she will continue to do so, she has decided to take on more responsibility by helping out  in the office, and expanding into managing Marketing and Media.

Oscar Roque

Sales Team

Oscar recently joined La Bonne Cuisine’s Sales team fresh from UC Berkeley. He brings a creative flair from his studies in architecture and will work with Sebastien to help create beautiful events. In addition, he has acquired an enthusiasm for food from his travels all over Europe.