Olive Green Catering Bios


	BIOGRAPHIES Tasha De Serio During her five years of cooking at Chez Panisse, Tasha De Serio also worked as a private chef for wine merchant Kermit Lynch, and began catering with co-worker Brian Espinoza. Leaving Chez Panisse in 2001, Tasha began teaching seasonal cooking to kids in Berkeley public schools, and working as a freelance cooking teacher and food writer. Tasha has continued to teach at such venues as Sur la Table and Ramekins Culinary Center. Her writing has appeared in Food and Wine and Fine Cooking magazines and she has contributed to cookbooks such as Chez Panisse Fruit and Chez Panisse Café Cookbook by Alice Waters, The Pleasures of Slow Food by Corby Kummer, and the forthcoming Fields of Plenty by Michael Ableman. Tasha and Brian officially opened Olive Green Catering in 2003. Brian Espinoza Brian Espinoza began his cooking career in 1994 by volunteering in the kitchen at Chez Panisse. Soon he was working as a busboy in the café and then as an entry level prep cook. Eventually he was promoted to line cook and lead line cook. At the suggestion of Alice Waters, Brian took several months to travel and work in Europe, learning more about food and fine tuning his culinary skills. By the time he left Chez Panisse in 2001, he had completed his degree in American Studies and Environmental Design from U.C. Berkeley and began catering with Tasha De Serio. • Contact Us "It's so rare to find a caterer who shares Chez Panisse's commitment to pure, local, and seasonal ingredients. Tasha and Brian cook beautiful and delicious food." - Alice Waters Chez Panisse Restaurant & Café • View more testimonials