Experience your next event in THREE D! From large Weddings to small parties, we provide a dining experience you're certain to remember. We possess a very broad spectrum of culinary artistry. From caviar to barbecue, we tailor design every menu to each unique client. Let us take care of your needs. From our use of fresh local ingredients, to our passion driven chefs with a broad culinary spectrum, our abilities aren't limited, so your choices won't have to be.
Services
The thing we love most about our job is the creative process that ultimately leads to smiles on our clients faces. We do not try to squeeze new clients into narrow categories, leaving them with limited options. We see each new client as unique, and we welcome the opportunity to create something unique for them.
We provide sample menus as a mere glimpse into the vast culinary spectrum we provide. Ultimately your vision is what we want to bring to life. As you put together your event, here are a few things to consider. 1. How the Meal is served: Will your meal be served as a traditional plated dinner, family style, buffet or simple drop off?
Three D Catering was founded in 2014 by Dierdre Lawler and Roger Hart. After working for several years in the food service industry, the two decided to share their own vision with the community, on the notion of catering to all the senses in order to reach the soul. Since then they have been welcomed by the Bay Area for their passion and have received adulation from world famous chefs.
Dee and Roger did a great job from planning menu to executing party. Dee had great ideas for my French theme birthday party and everything turned out delicious and the guests thought the food was fantastic. Dee and Roger were excellent and worked to help source many ingredients that were uncommon. I had great communication with Dee and the food and presentation prepared for the party exceeded expectations.
Reviews (2)
Linda T.
Jul 09, 2019
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I am so disappointed
so unprofessional
lots of good ideas at the interview before signing the contract
(which had the ideas in writing !) and giving initial 50% deposit)
should have been a warning sign that I missed that they required the other 50% balance BEFORE THE EVENT occurred !!
DO NOT HIRE THEM
They showed up 3 hours later for set up then was agreed upon
and needed our entire family's help to set up their food tent
they did not set up the tables and chairs for the guests because they were so late - so we did it in a panic that things would not be ready in time (as per the contract
so unprofessional
lots of good ideas at the interview before signing the contract
(which had the ideas in writing !) and giving initial 50% deposit)
should have been a warning sign that I missed that they required the other 50% balance BEFORE THE EVENT occurred !!
DO NOT HIRE THEM
They showed up 3 hours later for set up then was agreed upon
and needed our entire family's help to set up their food tent
they did not set up the tables and chairs for the guests because they were so late - so we did it in a panic that things would not be ready in time (as per the contract
Oriana L.
Nov 05, 2018
Report
Roger is a great cook.
He needs an organized manager if he wants to be a successful chef.
And to stop hiring subpar catering help.
The manager insisted on going to SF for minuscule oysters, (when there were oyster farms 2 min away) and ended up 2 hours late. She did not take appropriate notes from our day long meeting on what we wanted, and only received about half of what we asked for.
The wine barrel bar table became a plastic folding table w no tablecloth. The simple white as wood serveware turned into a Farris wheel that never had food in it, and had no purpose. A charcuterie board turned
He needs an organized manager if he wants to be a successful chef.
And to stop hiring subpar catering help.
The manager insisted on going to SF for minuscule oysters, (when there were oyster farms 2 min away) and ended up 2 hours late. She did not take appropriate notes from our day long meeting on what we wanted, and only received about half of what we asked for.
The wine barrel bar table became a plastic folding table w no tablecloth. The simple white as wood serveware turned into a Farris wheel that never had food in it, and had no purpose. A charcuterie board turned
