About About

ABOUT
LEFT COAST
CATERING

Food brings people together.

Many special moments happen around a table. Since 1994, we’ve been helping people create and honor these special moments.

CULTURE

At Left Coast Catering, our culture is immersed in food. Our team works hard together and also makes time to be together—whether it’s trying a new San Francisco restaurant or grabbing a drink. Our favorite food moments happen while surrounded by people, laughter and lively conversation. Because we care about these experiences, we hold ourselves to very high standards in how we provide them.

About About
KITCHEN

Solar-power & sustainability
We built an energy-efficient, solar-powered kitchen that aligns with our environmental values. Every decision we make considers environmental impact.

Local ingredients
Obviously we care about the environment (did we mention our solar-powered kitchen?) and the people we serve. Equally, our passion and dedication towards food means never sacrificing on quality or taste. We only source the best, highest-quality ingredients available to us. We buy sustainable fish, free-range meat, and work only with vendors that are sustainable and progressive.

In-house everything
We do all cooking and baking in-house. From roasting meat to pickling vegetables, from making ricotta to extensive pastry-work, we are a scratch kitchen because we do it better.

solar-powered kitchen

Based in San Francisco
We are based in San Francisco, proudly serving the Bay Area with custom catered events and workplace catering delivery since 1994.

About
TEAM

Meet the team

At Left Coast Catering, you’ll get food created by friendly, caring, environmentally-responsible individuals. Meet the team:

Laurine Wickett
Laurine Wickett
Head Chef / Owner
There is nothing better than having fun and giving people pleasure through food.

I am obsessed with feeding people. But I have a confession. Before I started Left Coast Catering, my number one focus was the food. Then I realized that amazing food isn’t enough. For food to really shine, it needs to come from somebody giving care and attention. When everything surrounding the food is executed flawlessly and authentically—that’s when food can really shine.

The truth is, I don’t want to just eat something wonderful. I want to feel good when I’m done.

As a chef, I deeply love food. But more than that—I love how food makes people feel. I’m so proud of the Left Coast family and the culture of service we’ve created making people feel good.

-Laurine

  • Graduated: Culinary Institute of America
  • Top Chef Contestant, 2009
  • Favorite comfort food: Pasta Bolognese
  • Last book read: The Goldfinch
  • First concert: Quiet Riot and Black Sabbath
  • Favorite restaurant: Commonwealth
Read More

The truth is, I don’t want to just eat something wonderful. I want to feel good when I’m done.

As a chef, I deeply love food. But more than that—I love how food makes people feel. I’m so proud of the Left Coast family and the culture of service we’ve created making people feel good.

-Laurine

  • Graduated: Culinary Institute of America
  • Top Chef Contestant, 2009
  • Favorite comfort food: Pasta Bolognese
  • Last book read: The Goldfinch
  • First concert: Quiet Riot and Black Sabbath
  • Favorite restaurant: Commonwealth
Kathryn O'Leary
Kathryn O’Leary
Catering Sales Director
A great event is all about being a good listener and bringing the vision to life.

I’ve worked in the hospitality industry for my whole career—with Marriott, The Ritz-Carlton and the St. Francis Yacht Club. What I love most about my work is the people. Helping clients wow and impress their guests is very satisfying. I like the design element of food. I like to talk about food and come up with creative menu ideas.

A great event is all about being a good listener. If you can clearly understand someone’s needs, then you can deliver what they’re looking for and bring their vision to life.
I love how food and family and friends go together; through food experiences, you end up becoming part of the family.

  • Graduated: University of Georgia
  • Favorite comfort food: pizza
  • What you’d be doing if you weren’t doing this: Traveling. Food and hotel auditor.
  • Favorite restaurant? Dunya
  • Last book you read? You Before Me
Read More

A great event is all about being a good listener. If you can clearly understand someone’s needs, then you can deliver what they’re looking for and bring their vision to life.
I love how food and family and friends go together; through food experiences, you end up becoming part of the family.

  • Graduated: University of Georgia
  • Favorite comfort food: pizza
  • What you’d be doing if you weren’t doing this: Traveling. Food and hotel auditor.
  • Favorite restaurant? Dunya
  • Last book you read? You Before Me
Jonny Dones
Jonny Dones
Sales Manager
Life is not complete without a pop of color.

I love food. In my household growing up, there was always food on the table. Always. As I got older, I started dabbling into other kinds of food and realized there were so many kinds I hadn’t tasted. I wanted to experience more, travel more. I always get consumed by wanderlust and dream of my next adventure and what I will eat there.

I’m very organized, meticulous even. I like to label things. I love shoes. Colorful ones. Since I always wear black, shoes are my pop of color. Life is not complete without a pop of color. In my closet, my shoes are labeled too. On a regular basis, I dream about the Container Store.
My job rocks because I get to be me—organized—and food is the pop of the color. It makes everything so much fun. We all get along like one big, crazy, family.

  • Graduated: San Francisco State University
  • Recent book: The Complete Sherlock Holmes
  • Famous person you’d like to meet: Ian McKellan
  • Family dinner on a summer Sunday: Filipino food
  • Random talent: labeling everything
Read More

I’m very organized, meticulous even. I like to label things. I love shoes. Colorful ones. Since I always wear black, shoes are my pop of color. Life is not complete without a pop of color. In my closet, my shoes are labeled too. On a regular basis, I dream about the Container Store.
My job rocks because I get to be me—organized—and food is the pop of the color. It makes everything so much fun. We all get along like one big, crazy, family.

  • Graduated: San Francisco State University
  • Recent book: The Complete Sherlock Holmes
  • Famous person you’d like to meet: Ian McKellan
  • Family dinner on a summer Sunday: Filipino food
  • Random talent: labeling everything
Ian Hernandez
Ian Hernandez
Executive Chef
Food, kind of like music, puts me at ease. I can really focus, concentrate and express myself.

I love making people happy—with food, with music, with jokes–sometimes over some wine. I’ve been working in restaurants since 15. At 25, my boss said to me, “Is this a plate of food or a piece of artwork?” It stuck with me. I like to feed the eyes first. There’s beautiful chaos in the heat of the kitchen— jokes, passion and excitement. Food, kind of like music, puts me at ease. I can really focus, concentrate and express myself.

To me, life is all about being humble and treating people with respect and keeping a sense of humor. My two daughters make sure of that.

Left Coast is awesome because at the end of the day, you look around and think—we just did this huge event and everyone’s smooth, everyone’s smiling and nobody’s sweating. And we got to make people happy with food.

  • Graduated: California Culinary Academy
  • Family dinner on Sunday: white rice with Picadillo and a fried egg
  • First concert: MC Hammer
  • What you’d be doing if you weren’t doing this: musician
  • Favorite restaurant: I’ll always be in love with Dopo—they gave me my chops.
Read More

To me, life is all about being humble and treating people with respect and keeping a sense of humor. My two daughters make sure of that.

Left Coast is awesome because at the end of the day, you look around and think—we just did this huge event and everyone’s smooth, everyone’s smiling and nobody’s sweating. And we got to make people happy with food.

  • Graduated: California Culinary Academy
  • Family dinner on Sunday: white rice with Picadillo and a fried egg
  • First concert: MC Hammer
  • What you’d be doing if you weren’t doing this: musician
  • Favorite restaurant: I’ll always be in love with Dopo—they gave me my chops.
Drew Gonzalez
Drew Gonzalez
Pastry Chef
To me, baking and creating food for others is an expression of love.

I've been baking as long as I can remember, having a passion and love instilled as a child, thanks to the aid of mom, and grandmas. I can recall baking, with diligence and panache, the fanciest backyard mud pies ever, dreaming of the day I'd get to step up my game with that easy bake oven, taking my ingredients from water and Earth to a world of edibility. Wanting to grow beyond the wonders of light bulb baking, I honed my skills over the years and entered the world of bakeries, ice cream shops, and restaurants. From my start in the industry as lead baker at Oakland's Montclair Baking, to pastry sous chef for Bon Marche, and most recently Smitten Ice Cream as a chef and production manager.

To me, baking and creating food for others is an expression of love, and it's actually very beautiful because its something we all really relate to. It can evoke the fondest memories with the simple crunch of a cookie, the aroma of a caramel, or the decadence of a chocolate cake. Everyone has to eat, but I believe food should and can be more than just satisfying a nutritional need, it can be true soul sustenance.

  • Graduated: Laney College: baking and pastry
  • Favorite comfort food: Buttermilk biscuits and gravy
  • First concert: Madonna
  • Last book read: Interview with the Vampire
  • What you’d be doing if you weren’t doing this:Veterinarian or politician
Read More

To me, baking and creating food for others is an expression of love, and it's actually very beautiful because its something we all really relate to. It can evoke the fondest memories with the simple crunch of a cookie, the aroma of a caramel, or the decadence of a chocolate cake. Everyone has to eat, but I believe food should and can be more than just satisfying a nutritional need, it can be true soul sustenance.

  • Graduated: Laney College: baking and pastry
  • Favorite comfort food: Buttermilk biscuits and gravy
  • First concert: Madonna
  • Last book read: Interview with the Vampire
  • What you’d be doing if you weren’t doing this:Veterinarian or politician
Noah Butter
Noah Butter
Operations Manager
Streamlining things and figuring them out makes me happy, but it’s the team here that feeds me—literally and figuratively.

I was a pastry chef for 15 years… I know, with the last name Butter…it wasn’t even because of that. That’s how I started working here. There was always just something about baking. I mean, everyone loves baked goods. Baking is so much fun.

Eventually I started to shift gears. There’s this scientific, mathematic part of me and Laurine needed a bookkeeper. It just evolved from there; my responsibilities grew with the business. So these days, I handle the finances, accounting and HR. I like technology, so I handle that too. I created a database so we can keep our orders straight and access them remotely. Streamlining things and figuring them out makes me happy, but it’s the team here that feeds me—literally and figuratively.

They call me Butters, like from South Park, and joke that I’m all about B’s: baking, Buddhism, bookkeeping, butter and baseball. It’s kind of funny. Family is very important to me. At Left Coast, we’re family here too.

  • Graduated: Tante Marie's
  • Favorite comfort food: apple fritters
  • What you’d be doing if you weren’t doing this: meditating
  • Favorite restaurant: Chez Panisse
  • Random talent: making printers work when they’re offline
Read More

Eventually I started to shift gears. There’s this scientific, mathematic part of me and Laurine needed a bookkeeper. It just evolved from there; my responsibilities grew with the business. So these days, I handle the finances, accounting and HR. I like technology, so I handle that too. I created a database so we can keep our orders straight and access them remotely. Streamlining things and figuring them out makes me happy, but it’s the team here that feeds me—literally and figuratively.

They call me Butters, like from South Park, and joke that I’m all about B’s: baking, Buddhism, bookkeeping, butter and baseball. It’s kind of funny. Family is very important to me. At Left Coast, we’re family here too.

  • Graduated: Tante Marie's
  • Favorite comfort food: apple fritters
  • What you’d be doing if you weren’t doing this: meditating
  • Favorite restaurant: Chez Panisse
  • Random talent: making printers work when they’re offline