In Europe, the concept of "meal" has a different meaning - people slow down and take time to prepare and enjoy the occasion. It has always been important for me to bring family and friends together to enjoy good food as well as each other's company. Before I started cooking professionally, we often entertained as a family. Switzerland, where I grew up, is unique as a gastronomic crossroad, melding the influences of nearby Italy and France with a rich array of native Swiss products, including extraordinary cheeses.

In 2001, I decided to develop my culinary capabilities further to help others create a special atmosphere around their table. I pursued my passion for food and enrolled in the professional culinary program at the Napa Valley Cooking School in St. Helena.

After my formal training, I worked with Marco Franceschini, chef/owner of "Trattoria Fresco" in Ross, California, to expand my culinary experience. In 2002, I met Heidi Krahling, chef/owner of "Insalata's Restaurant" in San Anselmo, California. Under her guidance, I continued to hone my culinary skills and become one of the heads of "Insalata's" catering department - where I still work from time to time.

I am certified by the SERVESAFE board for safe food-handling practices and will be more than happy to pass along kitchen tips to keep you and your family healthy and safe.

"R.S.V.P. catering is a licensed and insured company"