Rebecca Jean Catering was founded in 2010 by Rebecca Jean Alonzi. As a seventeen-year industry veteran, Quince trained chef, and culinary visionary, Rebecca believes food can be used to heal, transform, and fuel communities.
Quality, creativity, and consciousness are the North Stars that guide our menu development, ingredient selection, and recruitment philosophy. This company started with a young woman’s passion for elegant food and now employs over 265 professionals, serving over 2 million meals per year.
At the heart of everything we do at RJC is the idea that it’s never ‘just food’. Food is theater, food is medicine – food is the event.