Feast & Forage

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Introduction: I moved to LA fifteen years ago to pursue a career in fashion. After traveling for years to NY Paris and Milan for work I still wasn’t getting a feeling of fulfillment with my career. I was however discovering my passion for all of the new foods that were available at the farmers markets here in California. My cooking hobby had become an obsession for me. It was consuming everything I did. Where I traveled, what I did on weekends, and so on. I started volunteering for local celebrity chefs and preparing dinner parties for my high profile fashion clients. Before I knew it I was able to quit my day job as a buyer and I was cooking full time in movie stars homes. That was eight years ago and I havent looked back once. Now I’m working on yachts, Hollywood film sets, in homes, and traveling around the world sourcing new ingredients to add to my flavor profile. @Feastnforage Our Mission Redefining what production catering should be by bringing a boutique style of care and affordable pricing to bustling sets. We strive to set a new standard of excellence and inspiration in the business of food delivery. At Feast & Forage, we truly believe that what we put in to our bodies greatly impacts what we put out. This philosophy inspires us to prepare menus that will bring crews together and cultivate a happy, creative work environment

Overview

Hired 7 times

11 years in business

Payment methods

This pro accepts payments via Cash, PayPal, and Venmo.

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Instagram

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58 photos

Reviews

Customers rated this pro highly for work quality, responsiveness, and professionalism.

Exceptional 5.0

10 reviews

100%

Elsa M.

Jun 13, 2018

Katheryne cooked for my family for almost four years. She was creative and attentive to our needs. She also would help on special occasions and I would highly recommend her services.

Linda A.

Aug 10, 2018

Katheryne and her sous chef were friendly, fun and created some amazingly fresh and delicious dishes for our party of 30! We loved it all! THANK YOU!

John C.

Aug 12, 2018

Such a happy and stress free experience. Katheryne was amazing! She came on time and ready to work, how one person is capable of producing that much food is beyond me. She was prepared for all dietary restrictions, which being in LA means a lot. She was a joy to be around and work with. Most importantly though, the food was TO DIE FOR. People were ready to take home leftovers kind of good. I will definitely be using Katheryne again, and recommend anyone else use her too.

Chelsea G.

Aug 13, 2018

I found Katheryne through a friend who recently used her for an event and only heard amazing things. I throw dinner parties that are usually connected to a restaurant but decided to work with a personal chef that i could curate my menu with. Katheryne was everything and more then i expected. She came so prepared with suggestions and idea she to filter off of mine. The menu was made with all fresh ingredients that she went that morning to get from the farmers market. Her timely manner on creating the dishes to getting them out to my guests was impeccable. I will 100% be using Katheryne for future events.

Adreana G.

Sep 12, 2018

I hired Katheryne for my birthday dinner party of 20 and she was phenomenal. Not only did she cater to all my specificities (a lot!), she used all organic ingredients and came up with a menu to die for - she turned all the "classic" dishes into masterpieces! She and her staff are warm, friendly and patient and will be the first on my list of chef's to hire for all my future events. Request her cherry ice cream for dessert!

FAQs

What is your typical process for working with a new customer?
A phone call or meeting to discuss food interests, frequency of my service, and budget is first. I can provide references upon request at that time. Then if we move forward I will email a menu based on what we discussed. We work together to modify the menu to each clients specific needs/wants. We solidify a menu and set a date for the service.
What types of customers have you worked with?
I mostly prepare healthy dinner and lunch menus for my clients that I cook for them in their own homes. I also cater very special dinner parties with under twenty-five guests. Sustainable, organic, local ingredients are very important to me. I shop the local farmers and fish markets for the purest food I can find.
What advice would you give a customer looking to hire a provider in your area of work?
When looking to hire a personal chef its best to know your price budget and any food restrictions prior to researching your new chef.