NBF Catering

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Introduction

Hi, I am Chef Brenden Blaine Darby and in 2014 after my return from working around the worlds top restaurants I wanted to create a catering company focused on food that is simply delicious and beautiful. I manage a small farm in Santa Cruz California that provides me with the most seasonal and delicious ingredients so that I can make the best dinner possible for you. I have worked at the following restaurants: Noma Copenhagen, Denmark- Rated best restaurant in the world 4 years in a row. Manresa Los Gatos, California- Three Michelin Stars Martin Berasategui San Sebastian, Spain- Three Michelin Stars Flour and Water San Francisco, California I can only compare cooking to dancing. When I am in my zone and listening to the food sizzle, smelling things as they roast, and watching all the colors come together I am in my own personal heaven.

Overview

Background checked

2 employees

11 years in business

Business hours

Sun1:00 am - 11:59 pmMon1:00 am - 11:59 pm

Payment methods

This pro accepts payments via Apple Pay, Cash, Credit card, PayPal, Venmo, and Zelle.

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Reviews

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

5.0

2 reviews

5

100%

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Eric T.

Apr 12, 2018

I wish I could have Brenden cool for me every day he is so sweet and his food is so good!!! When I need extra help with a venue or planning he always jumps right in. I trully think he is one of the best chefs in SF.

Debra D.

Apr 12, 2018

Brenden is on of the best chefs I have ever met. He cooks for us all the time and always surprises us with incredible food. He always leaves our kitchen cleaner than it was when he arrives. We love Brenden!!!!

Credentials

Background Check

Brenden Darby

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
all of my pricing is listed on my website.
What is your typical process for working with a new customer?
I will get an idea of what sort of meal you are looking to have and work with you to create the best experience possible for you and your guests.
What education and/or training do you have that relates to your work?
I have four years of culinary training from Johnson & Wales University. I have an Advanced Diploma from the Wine and Spirits Education Trust. Both of these programs are the most rigorous in the nation.