Feast on This, Inc. plans on bringing a new twist to the San Diego catering scene.
The three-man company will cater everything from grilled zucchini canap & #233; with feta and roasted red bell pepper hors d’oeuvres to mini-caramel fudge cake with mint pineapple sauce for dessert.
According to its founders, Feast on This will remain dedicated to keeping an open mind. The chefs will work directly with clients to create a new menu or accommodate special requests.
This unusual company with an unusual menu was founded by Matthew Baker and Sean Mazerolle.
“Making dreams a reality in the catering world is sometimes difficult,” Baker said, “but when the dreams come to life and are what the client expected, that is what makes the real difference.
“Feast on This prides itself on quality, service and presentation. We strive to do a 100 percent bang-up production every event, and to us every event is the first and only event.”
Baker, president of Feast on This, is the former executive sous chef and restaurant director of the San Jose Hilton and Towers. Baker oversees the Feast on This kitchen. What is extraordinary about Baker’s success is the fact that he is deaf.
“I don’t believe that my career has been hampered by my being deaf,” Baker said. “I believe that my career is at a high now. I do have some difficulty in everyday communication, but so do most hearing people.”
Mazerolle, who serves as the company’s vice president, has worked at such well-noted establishments as the Hyatt Regency, Westin Hotel and Hilton Resorts and Hotels.
The Feast on This event and operations manager is Brandon Bofenkamp. He has coordinated special events for dozens of Southern California corporations and organizations.
Feast on This has already served several local companies, including Overland Data Corp., Jabra Corp., Manchester Commercial Properties, Tachyon Inc., Dawnsign Press, Spectrum Corp., Deaf Community Services and Sprint Corp.
Baker is optimistic about the future of the new business.
“The difficulty for establishing our business is one of time and patience,” Baker said. “Sean and I are very patient and strive to do a great job on every event so that word of mouth sells Feast on This.”
