A fresh take on event catering
That’s what Rebecca Jean Catering offers every day. Our chefs take great care in curating seasonal restaurant-quality menus that can be expertly tailored for dietary accommodations. We possess a boutique mentality toward service that is personal, sleek and effortlessly flexible. We strive to elevate each client’s experience by sharing our passion for food and dedication to elegant service.
Passion for food is a lifestyle.
Our culinary style is strongly rooted in California Cuisine. We rely on both classic technique and natural instinct to shape our creations. We revisit French and Italian fundamentals but also explore authentic ingredients and traditional technique from our favorite regions in India, Thailand, Mexico, Morocco and beyond. Our food is made to intrigue and satisfy, delivering bold flavor and balance in each bite — it is the evidence of our devotion to our craft.
Food should be made for the eater. We strive to captivate our clients with bold flavors, contrasting textures and vivid colors. By marrying the familiar with the exotic, we cultivate a balance which is attractive to daring and traditional palates alike. We respect our clients’ dietary restrictions and preferences — whether you are vegan, dairy-free or gluten-free, we maintain high standards with alternate ingredients.
We focus on ingredients that are seasonally fresh and locally sourced. Our purveyors are some of the finest in the Bay Area, providing us with the tools to handcraft an artisan meal from start to finish.
Rebecca Jean Alonzi, Owner & Chef
A food industry veteran for more than a decade, Rebecca got her start managing a deli at age 14. Her young ambition led to professional culinary milestones like training under James Beard Award-winning chef Michael Tusk, working the line at top restaurants Quince and EPIC Roasthouse, and establishing herself as a renowned private chef in the Bay Area. Rebecca earned a degree in Hospitality Management from San Francisco State University, and in 2010 grew her one-woman, home delivery service into a full-scale catering and events company of more than 25 professionals. Rebecca Jean Catering has quickly grown into a buzzworthy business known for its restaurant-quality menus and elegant event production. Rebecca was named San Francisco’s Woman Entrepreneur of the Year by the Women’s Initiative for Self-Employment in 2011.
Leigh Loper, Head Chef
Leigh’s passion for food crystallized while she studied politics at University of California, Berkeley, when she quickly found herself spending more and more time in kitchens of local restaurants during a summer internship in Washington, DC. Leigh immediately shifted her studies upon return to California, graduating with an interdisciplinary degree in Food Politics and then from the Culinary Institute of America (CIA). Her first job out of the CIA was as a line cook at Foreign Cinema, where she honed her technical precision and learned to maintain quality at high volume. Leigh then moved to Quince, a Michelin starred French-Italian restaurant run by James Beard Award winning chef, Michael Tusk. These experiences help her to organize the kitchen at Rebecca Jean Catering, where her stoic presence provides a sense of balance to an often hectic atmosphere. Her hours of recipe research online and in cookbooks brings an unmatchable range of culinary ideas to our daily menus and strengthen’s Leigh’s already superb ability to apply a Northern California twist to the most niched ingredients and authentic recipes from around the world.
Marina Patton, Event Sales & Client Relations
Marina’s culinary calling came in the form of a high school fascination with the Food Network. An immediate yearning to cook eventually morphed into studying nutrition at California Polytechnic State University, San Luis Obispo. After graduating with a concentration in culinary science and management, Marina began working for San Francisco Unified School District’s Nutrition Services, where she helped tend to the nutritional needs of the city’s youth. Marina easily transitioned to Rebecca Jean Catering, where her academic background allowed her to quickly learn the ins and outs of event services, propelling her into her role in Event Sales & Client Relations. Marina looks forward to speaking with you about your next event!
Isabel Cespedes, Front-of-House Operations Manager
Craftsmanship has been the overarching theme of Isabel’s 14 years of experience in the food industry. From neighborhood coffee shop nerd to midnight owl bread baker, Isabel found herself at home working with her hands and went on to become a pastry assistant at Alice Water’s Café Fanny. While at Café Fanny, a Berkeley institution now closed after 28 years in business, Isabel developed her skills in the open kitchen while baking in their commissary. Isabel’s love of food and feeding people runs deep. A Bay Area native, Isabel’s innate intelligence and commitment to promoting local ingredients and amazing customer service makes her a natural fit as Front-of-House Operations Manager at Rebecca Jean Catering.
Photos courtesy of Monica Semergiu & Rebecca Alonzi
We’ve been featured in both local and national press by:
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Reel Directory Listing
“we still can’t get over the breathtaking display“
“Rebecca Jean really thinks outside the box but knows how to appeal on so many different levels, whether you are a vegetarian, gluten-free, health nut, or a meat-and-potatoes type person.“
Nina Kim, Google Mountain View
“Rebecca and crew were thoughtful, attentive, and engaged throughout the process of planning and executing the event“
E P., Yelp, 12/13/12