Bree Ann Leighton

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Introduction

The most important thing to me is to allow the ingredients shine. From the protein to the produce our menus are locally sourced and seasonally inspired. Combined with the highest standards in service and satisfaction Chef Bree stands out amongst the rest! As a Chef, I value the venue for creativity that this position offers. As well as the constantly changing environment that always keeps me on my toes.

Overview

Hired 1 time

2 employees

10 years in business

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Services offered

Event type

Wedding

Birthday or anniversary party

Dinner party

Corporate event

Meal

Breakfast or brunch

Lunch

Cocktail hour or hors d'oeuvres

Dinner

Drinks and dessert

Dessert

Non-alcoholic drinks

Alcoholic drinks

Coffee or tea

Projects and media

10 photos

Projects and media

10 photos

Reviews

5.0

4 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Brookes S.

Jul 11, 2015

Bree is a delight in the kitchen, and adds the best ingredient of all to her dishes, Passion! Food made with that kind of care always tastes twice as delicious! They say you eat with your eyes first, don't let the beautiful presentation fill you up, Dig in!

Jerri V.

Jul 12, 2015

Bree has been our private chief for the past three years. We have loved every meal she prepared for us. We know long want to cook for ourselves because her meals can not be bet!

Allison G.

Jul 12, 2015

The food was beyond amazing, high quality, local and healthy. Every attention to detail with presentation, tastes, textures, combinations of food and drink. Truly one of the best meals I have ever eaten.

Nicole H.

Jul 24, 2015

FAQs

What education and/or training do you have that relates to your work?
I am constantly reading up on new trends and dining out. I also value the lessons I am learning every day as a Culinary Arts instructor. The questions never end, and neither does my curiosity!
How did you get started doing this type of work?
I have been cooking and entertaining since I was 13 years old, and after an intense job with a French mentor, somehow I just knew.
Describe a recent project you are fond of. How long did it take?
I am currently part of a pop-up dinner movement in San Francisco, five to eight courses studded with wild foraged foods found right here in the bay. When combined with seasonal produce and livestock straight from the farm, or sustainably sourced fish from our beautiful coast, it makes for an enduring experience. Aside from the amazing food it's truly inspiring to see how much our community values the area we live in and all it has to offer.