Executive Chef and Founder
Chef Christophe opened La Bonne Cuisine Catering & Events in 1995, after 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.”
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.
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.
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.
Having studied Music Industry with an emphasis in Concert Production, Amanda discovered her love for planning while coordinating music festivals, concerts and fundraising events. She then expanded her knowledge of the industry by experiencing front of house operations as an Event Manager as well as behind the scenes in the office. She makes it her mission to not only meet but exceed the expectations of every client. She is thrilled to bring these skills to her position as General Manager of La Bonne Cuisine.
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.
Anabelle joined La Bonne Cuisine after earning a degree in Anthropology, from UC Berkeley. Her studies helped her to cultivate a great appreciation for the cuisine and aesthetics of an array of world cultures, past and present. She is channeling this into spearheading our social media marketing and graphics creation.