Fine Catering & Design
384 Oyster Point Boulevard #1
South San Francisco, CA 94080
Our Team
“We are nothing less than the team we surround ourselves with…”
Brian White, Executive Chef
Events, Etc. has enjoyed a long history of providing exquisite cuisine as part of its events catering, wedding catering and party catering services, and we'd like pull the curtain aside so you can meet the man behind the magic -- our Executive Chef, Brian White.
Brian, an Idaho native, began working in restaurants at a young age and quickly fell in love with what he calls the "dance of day-to-day business" while discovering a true chef's gift for multitasking. Having found his passion, he rose to a position in one of the finest restaurants in Boise and enrolled at Boise State University's culinary school.
Ready to test his new-found skills and itching for a change of scenery, Brian moved to Jackson Hole, Wyoming, working in luxury hotels while snowboarding the Tetons in the winter and climbing them in the summer. Brian then moved to East Coast to expand his culinary knowledge, designing menus featuring local and seasonal ingredients. He experienced great success doing wedding catering for an exclusive private dining club in Maine, eventually reaching the coveted post of Executive Chef in the Cape Cod area. The mountains still beckoned, however, so once again Brian jetted across the map, this time to California. Brian found himself delighted by the abundance of fresh produce and the endless opportunities for creating seasonal foods.
After working with some of the Bay area's top caterers, Brian joined Events, Etc. in the fall of 2010, stepping into the demanding Executive Chef position at the height of the holiday season. His knack for remaining true to local organic and seasonal ingredients, while adding that touch of creative sparkle and fun that allows fresh ingredients to shine, makes him a tremendous asset to us -- and to our clients!
Debra Goeden, Production Manager
Debbie began her career in event production in 1997. She majored in Art at San Jose State University, and soon fell in love with the hospitality industry for the artistic expression it allows through her modern design techniques and flower arrangements.
Prior to catering, she ran a successful café, managed catering kitchens, coordinated gala openings for the San Jose Museum of Art, and catered VIP cocktail parties for Cirque du Soleil in both San Francisco and San Jose.
Debbie joined the Events, Etc… team in October of 2003.
