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Our culinary staff is a group of young professionals with credentials
from The Culinary Institute of America, The California Culinary Academy,
The French Culinary Institute and The New England Culinary Institute.
Their practical experience includes major catering companies, hotels
and restaurants in the Bay Area, New York, New England and Southern California.
They have produced culinary feasts for the President, vineyard owners,
the executives of major corporations as well as thousands of private individual
clients.
Click here if you are interested in employment opportunities.
We invite you in to meet each of our talented staff members and get a
glimpse of the inner workings of Barbara Llewellyn Catering . . .
Janet Maimone
Office Administrator
Janet@barbarallewellyn.com
Janet Maimone has spent the last eight years designing brilliant parties
for our clientele. As a longtime resident of the Bay Area, she is very
familiar with venues, rental companies, florists and musicians –
whatever you ask her to explore on your behalf, Janet ensures that every
detail is successfully covered.
Jean-Marc Camilleri
Director of Operations
JeanMarc@barbarallewellyn.com
Jean Marc is currently the Director of Operations at Barbara Llewellyn Catering and Event Planning, a position he has held since the beginning of 2005. Jean-Marc has worked in various capacities at Barbara Llewellyn over the last five years, including sous chef, pastry chef, and event chef. He brings with him a wealth of knowledge having been educated at the Culinary School in Lyons, France as well as having worked in the food service industry throughout France, the French West Indies, New York City, Florida, and most recently San Francisco. Jean-Marc has been, and will continue to be, vital to the growth of Barbara Llewellyn Catering and Event Planning.
Susan Brinkley
Head Pastry Chef
Susan@barbarallewellyn.com
Susan is currently the head pastry chef at Barbara Llewellyn, bringing over twenty years of experience in the culinary industry and a wealth of knowledge in French, Italian, Mediterranean, California and Asian cuisines. Susan is well versed in all facets of the food service industry having worked in areas ranging from bistro to fine dining, and intimate to high-volume. She has worked most recently as the Executive Chef of Delice Catering in San Francisco, before which she was the Executive Pastry Chef at Wolfgang Puck's Postrio, San Francisco. Susan continues to be instrumental in the development of new menu ideas and the overall growth of Barbara Llewellyn.
Salete F. Matzek
Chef de Partie
Salete F. Matzek was educated at the French Culinary Institute in New
York City. Her distinguished catering career includes clients such as
Bon Appetite, Gourmet and Elle magazines, Shiseido cosmetics, Christian
Dior, Bloomberg LLP, Comedy Central and Chase Manhattan Bank. Salete
often finds that her Brazilian heritage influences the flavors of her
cooking and she is best known for her signature Chicken Salad (known as
Salete’s Salad on our menus), tropical flan and Brazilian cornbread.
Lauren Lackey
Event Specialist
Lauren@barbarallewellyn.com
Christine Berlin
Event Specialist
Christine@barbarallewellyn.com
Patricia Smith
Event Specialist
Patricia@barbarallewellyn.com
Kate Owens
Director of Sales and Marketing
Kate@barbarallewellyn.com
Staff Login
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