Our custom designed menus are inspired by the seasonal bounty of Northern California and crafted by our industry leading culinary team. We avoid the typical catering shortcuts, many of which result in mediocrity or the lack of vitality common in event food. Whether it's a refined sit down dinner, a rustic family-style feast, or a giant product launch, we approach everything we do with a desire to make it the best.
The desire to provide a uniquely special experience drives much of what we do, and inspired the development of our own farm in Marin County. In addition to providing us with pristinely fresh produce and tomatoes still warm from the sun, our farm helps give our food a special sense of place - grounded in Northern California, regardless of varying global influences.
The desire to provide a uniquely special experience drives much of what we do, and inspired the development of our own farm in Marin County. In addition to providing us with pristinely fresh produce and tomatoes still warm from the sun, our farm helps give our food a special sense of place - grounded in Northern California, regardless of varying global influences.
Services
Meet our management team, including our industry leading culinary professionals and expert event producers. Graduated with Honors, Wine Spectator Award for Excellence, selected class graduation speaker by peers.
Experience highlights: Georges Blanc in the Rhone Alps - Stagiaire (legendary Michelin 3 star, worked six different stations, became the first American in 16 years to be offered a paid position); Fleur de Lys - Tournant (Chef Hubert Keller, rated number one in SF at the time, SF Chronicle 4 star, Michelin star); The French Laundry - Stagiaire (Thomas Keller's Michelin 3 star in Yountville); Elderberry House at the Chateau du Sureau - Lead Line Cook (Relais & Chateaux and Mobile 5 star property, tied French Laundry for best Zagat food score in nation); inquire for full bio.
Experience highlights: Georges Blanc in the Rhone Alps - Stagiaire (legendary Michelin 3 star, worked six different stations, became the first American in 16 years to be offered a paid position); Fleur de Lys - Tournant (Chef Hubert Keller, rated number one in SF at the time, SF Chronicle 4 star, Michelin star); The French Laundry - Stagiaire (Thomas Keller's Michelin 3 star in Yountville); Elderberry House at the Chateau du Sureau - Lead Line Cook (Relais & Chateaux and Mobile 5 star property, tied French Laundry for best Zagat food score in nation); inquire for full bio.
Wine and Food Pairing or Full Sommelier Service: From recommending good wine values to providing full sommelier service for every table, we provide a range of services and never charge a corkage fee. Venue Selection: We provide complimentary venue recommendations early in the process, often before you're even ready to hire a caterer.
Componere co-founder Tisa Mantle started developing our Marin County farm in 2012. Previously a successful amateur gardener, she began studying organic farming at the College of Marin and attending biodynamic classes at Love Apple Farms, the farm that grows for Manresa restaurant. Today our farm provides us with some of our vegetables, fruit, nuts, honey and eggs.
We've built a culture, unique in the industry, that attracts the best talent and empowers them to thrive. We're also passionate about being a light in the community. Our involvement includes regular pop-up benefit charity dinners we hold at our kitchen and our long-term partnership with the Bay Area Rescue Mission.
We're passionate about helping people create special experiences and memories. The weddings we cater are truly custom designed, using ingredients at their seasonal peak, and reflecting the personality and uniqueness of each couple. We strictly limit the number of events we accept and savor making your wedding celebration a reflection of who you are.
Reviews (6)
Danielle Gibson
Oct 15, 2020
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When the DGE Team is asked for catering recommendations, Componere is always at the top of our list. Owner and Chef Ethan Mantle has curated a team of organized professionals that deliver high quality, well-thought out dishes for large and small events. Our partner for several years has been Brittany Dautch, and we are so thrilled to have her working on events with us. It is a joy to work with the entire Componere team, and we look forward to a long-lasting vendor relationship!
Francisco Machado
Jun 09, 2019
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Robert Medina
Apr 06, 2019
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Robert Quinn
Jul 12, 2018
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Armando Lemus
Sep 22, 2017
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Brian Calbeck
Jun 02, 2016
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