At Your Service Catering
At Your Service Fine Food & Catering (AYS) caters parties for private individuals and businesses in Calabasas, Agoura Hills, Hidden Hills, Malibu and surrounding cities, including Santa Barbara, Los Angeles and the Santa Ynez Valley.
Started by Jean-Philippe Sitbon, clients enjoy a wide range of cuisine and we create a memorable and complete environment for our guests. Many of the company’s clients come from corporations, the entertainment industry, and private individuals who want to hire us for a special occasion.
AYS creates menus with what is in season, and each menu will differ depending upon product availability. AYS is a fully-licensed full service caterer, providing set up and break down of the event site as needed.
The mission statement is core to the business: At Your Service Catering & Events provides the highest quality cuisine with professional and distinctive service to our guests and works to design a memorable and elegant event.
The top priorities of AYS are quality, professionalism, and excellent service. Everyone with whom AYS works – from chefs, servers, bartenders, and hosts to rental companies, florists, and entertainers – must meet its high standards.
Please visit our website for more information www.ayschef.com
The food, the flavor, the experience are all exceptional.
What distinguishes AYS from other caterers in the area is Chef Jean-Philippe’s extensive background in food and wine and ability to bring a great team together to create a memorable event. Every culinary experience is consistently exceptional. Having been an international executive chef has allowed him to evolve with a variety of culinary disciplines. He is an expert in fine service and Mediterranean faire and expands into vast culinary territory, keeping himself trained and sharp within the latest culinary trends. AYS is differentiated from other caterers by quality, service, organic focus, artistic presentation, and custom menus.
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Frequently asked questions
What is your typical process for working with a new customer?
The process: How we work
1. Client contacts AYS
2. The occasion, event date, guest count, and event location are determined
3. We check our availability, and if the date is available, we further discuss the client’s ideas, tastes, and vision for the event
4. Once we collect that key information, we draft an initial proposal, discuss feedback and make a final revision, getting it just right
5. Once the proposal is approved, our services are confirmed by the client signing an agreement and making a deposit payment
6. Once our services are retained, we schedule a site visit to determine the final event details
7. Hold a great event
8. Following the event, final balance will be billed
9. We gain client feedback and respond
What education and/or training do you have that relates to your work?
A native of Paris, Chef Jean-Philippe began his career at Tecomah Culinary Academy just outside of Versailles, France, and followed-up at Auberge de la Malvina. Over the next 20 years, Chef Jean-Philippe held important culinary positions at the Hotel Inter Continental Luxembourg, the Forum Hotel London, and the Ritz Hotel in London. He returned to his native Paris as Chef de Cuisine of Marius et Janette Restaurant, Paris, the number one rated seafood restaurant.
To expand his international culinary experience, Chef Jean-Philippe took a position in the French West Indies at the Chez Deux Gros Restaurant, where he was recognized and won the coveted Noilly Prat Competition.
Hired by the Ritz-Carlton Huntington Hotel in Pasadena, California as a Chef de Cuisine of the Terrace, Chef Jean-Philippe was the honored recipient of the Malcolm Baldrige National Quality Award. Since 2001, Chef Jean-Philippe has operated his catering company, starting in Santa Barbara and then relocating to the Thousand Oaks area in 2010 while continuing to provide catering in Santa Barbara.