Backstage Catering
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Chiriaco Summit, CA
About
My name is Michael and I've been cooking for about 45 years about 30 years ago I decided I would do some catering and caught on really quick everybody likes my food it is unique and different Italian and Asian influence lv baking pies cakes bread it took me one year left master sourdough French bread let me know what you're thinking about let's see if I can come up with menu for you
thank you
Highlights
10 employees
7 years in business
Serves Chiriaco Summit, CA
Payment methods
Credit Card, Cash, Paypal, Apple Pay, Google Pay, Samsung Pay, Zelle
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea
Meal(s)
Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen
Serving style
Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests
Budget per person
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, Vegan
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor
No reviews (yet)
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Frequently asked questions
What is your typical process for working with a new customer?
Listen to them carefully about their likes and dislikes for different types flavors and food then create something unique to their taste that they've never had before
What education and/or training do you have that relates to your work?
I have traveled through out the United States and other parts of the world learning techniques flavors and spices that actually change the whole profile any meal some very old school Italian women showing teaching me how to make some of there family dishes Pass down for generations One of them Mae Cimino I lived in a few of the Hawaiian islands for about 5 years and I picked up a lot of benefits Asian influences along with Hawaiian Portuguese Hawaiian influence I watched Rose she was born on Oahu in 1908 from the time I was 10 years old whatched her making things as simple as rice and sweet bread they were just amazing turned out perfect every time
Do you have a standard pricing system for your services? If so, please share the details here.
And varies from standard ingredients to Premium Too the best you can buy the market dictates what something would cost at a particular time for the ingredients
How did you get started in this business?
I have enjoyed cooking since I was 10 years old my biggest enjoyment was watching them eat the food and like and ask for more I stood at the same thrill out of the 50 years later
What types of customers have you worked with?
A
To
Z
Describe a recent event you are fond of.
Halloween party that I did in Las Vegas in my home for 500 people which buffet style beef and chicken fajitas and hundreds of different types of hot sauce from all over the world towards the end of Food Service announced that everybody could take home a couple of plates full of whatever they wanted we grilled up 100 lb of peppers onions to go on the plates first then they could put the food on top of it and of course we had to grill up another 100 lb of meat it was a great night everybody left full and happy
What advice would you give a customer looking to hire a pro in your area of expertise?
details about your likes and dislikes types of flavor to the types of foods and it's very important to any chef to understand what those things are and work around them
Services offered
Catering
Event Help And Wait Staff
Personal Chef
Food Truck Or Cart Services
Bartending
Pastry Chef Services
Event Planning
Event Decorating
Wedding Coordinator
Balloon Decorations
Av Equipment Rental For Events
Photo Booth Rental
Henna Tattooing
Wedding Florist