"My classical training cooking in the world's most sought after restaurants taught me that memorable experiences are more than perfect food. Great events are a blend of aesthetics with inspiration and culture with style."
Owner & Creative Director
Kathleen grew her career as an executive chef throughout the world and has been recognized for her culinary accomplishments by the James Beard House, AAA Five Diamond and Chef George Perrier of Le Bec Fin.
"As Creative Director, my brain is in perpetual motion. Whether it's recipe creation or design innovation, I bring an innate passion to everything I do, and every client we work with. Seeing the vision come to life, is truly the greatest reward."
Since graduating from Indiana University in 2002, Joe has grown up in ‘the industry’ designing, producing and catering for an A-list of clients. Hospitality is the field in which his personal passions converge with the duties of his role as Vice President. He is a lover of entertaining, food, design, nurturing talent, creating systems, solving problems, and spreadsheets (he will admit it).
“I’m a tree, I can bend.” – Lily Tomlin 9 to 5
A graduate of Le Cordon Bleu, Seth began his career in baking for Huckleberry in Santa Monica. Following his culinary career, he worked in event coordination and restaurant management.
"Our seamless operations means that we take all of the stress and guesswork out of the equation and let you enjoy what's important."
Timothy has received degrees from University of Southern California, Le Cordon Bleu Paris France, and Scottsdale Culinary Institute. He is accredited as an Advanced Sommelier (CSW) from the International Court of Master Sommeliers, Certified Executive Chef from the American Culinary Foundation, Chaine des Rotisseurs, and James Beard Foundation. He holds a Cicerone certification and is a Certified Cheese Professional and Beer Server.
“I cook with wine, sometimes I even add it to the food.” – WC Fields
Executive Sous Chef
For five years Rachel has lead our travel team across North America providing event hospitality. Her artistry and creativity were first honed as a tattoo artist and in film production. After graduation from Cambridge School of Culinary Arts Rachel worked as an event chef for Fireside Catering before moving back to Los Angeles.
"Our work has provided us with travel across the continent cooking for thousands of guests. It is always an adventure and we love it."
A Master Scuba Diver and Underwater photographer, Karen has an eye for design. With over 30 years of hospitality experience in restaurant management, floral design and production her expertise allows her to approach each event with precision and attention to detail.
“I love the creative and collaborative elements of events the best. Helping pull off something that just starts as an idea is really fun for me.”
David's passion for pastry began after he completed a degree in Psychology from California State University Fullerton . David went on to study pastry at CIA at Greystone. He has taught pastry at Le Cordon Bleu and held Executive Pastry Chef positions for The Patina Group, The Carneros Spa and Calistoga Ranch.
"Creating and developing concepts and the constant collaboration in our kitchen keeps me inspired."
Graduating from Colorado State Pueblo with a degree in Mass Communications, Lyndsay has over 20 years of experience in hospitality. Her combined background of events, hospitality, and production make her a valuable member of the Schaffer team.
“Every event is a unique project from inception to debrief. The challenge of balancing all the moving parts is what keeps things interesting for me!”