Schaffer is your partner in creating premium event experiences. Our focus is to bring your vision to life through incomparable food, service and design.
With over 20 years of event hospitality experience serving Los Angeles and beyond, we pride ourselves on our professionalism that borders on perfectionism, our quality that surpasses expectation and the lasting relationships we form through doing what we love.
"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."
Director of Events
With over 20 years of experience in events, Meredith joined the team in 2014. She was previously Regional Director of Catering for Wolfgang Puck.
"I don't consider myself a salesperson because my relationship with our clients is a true partnership. From the very first phone call, I work to uncover your vision and then collaborate with our exceptional team on how to bring that to life."
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."
Chef de Cuisine
Micah is an accomplished chef who has spent the last 15 years working with fine dining restaurants around the world. In 2002, he was a James Beard Best New Restaurant nominee.
"I love watching people take the first bite of our food, the reaction they have and the silence that follows when they are enjoying the experience. I live for those moments."
Executive Sous Chef
Rachel's culinary journey began at Cambridge Culinary Arts of Massachusetts. Following graduation, she moved to Los Angeles and has been with Schaffer for 5 years.
"A strong kitchen is the basis of much of what we do. It's not only about organization and task management, but about infusing a sense of pride and community behind what we do."
A tried and true pastry artist, Yuko received the Pastry and Confection Award at the 2005 Japan Cake Show before becoming the Pastry Chef for Viviane Restaurant, Lady M Confections and Hinoki and the Bird.
"Pastry is a true form of art and creative expression. I love to create original designs and flavor profiles that ignite curiosity."