El Equipo Artístico {Our Team}
The Catering Team is lead by Chef Mateo Granados, and also includes Chef Lacey Sher. The team develops the menu to suit each occasion. Chef Granados focuses on and coordinates all aspects of the menu; and Chef Sher specializes in vegan and vegetarian dishes.
Catering Manager Randy Tweedle oversees the Mateo Granados Catering team of experienced servers, bartenders, and event coordinators. His high service standards and attention to detail will make your occasion memorable and stress-free.
Chef Mateo Granados
From rancher’s son to craftsman to culinary designer, Chef Mateo Granados’ experiences in the gastronomic world have shaped his unique vision of food and cooking. Mateo grew up in a ranching and farming family in Oxkutcab, on Mexico’s Yucatán Peninsula, where he assisted his father, a cattleman and beef wholesaler, in the family business. He also worked with his grandfather, a farmer who grew a wide range of fruits and vegetables. He always had an interest in cooking, and as a child spent lots of time in the kitchen watching and learning from his mother and grandmother. In 1989 Mateo came to San Francisco and worked his way up in some of the Bay Area’s top eateries, including Alain Rondelle, 42 Degrees, Manka’s Inverness Lodge, Masa’s {as Executive Sous Chef}, and most recently as Executive Chef at Charlie Palmer’s Dry Creek Kitchen in Healdsburg.
Mateo is fortunate to have had many great mentors throughout his culinary and winemaking career. Burt Williams and the winemakers at Seven Lions Winery helped him develop his deep understanding of food and wine pairing. Julian Serrano of Masa’s guided him through his career, pushing him to develop his own culinary style. Mateo staged at La Broche in Madrid under Chef Sirgi Arola, and his tenure under Charlie Palmer afforded the opportunity to experiment with still more new influences and possibilities.
Over the past several years of living in Sonoma County, Mateo has developed close relationships with many of the area’s best growers and producers, working with them to anticipate and integrate their seasonal offerings with his menu preparation. Mateo Granados Catering and Yucatán Tamales are the culmination of years of experience which have lead to Mateo’s distinctive culinary style.
Chef Lacey Sher
Lacey Sher is an inspired and inventive chef who specializes in natural, organic, healing foods. She is a graduate of the famed Natural Gourmet Cookery School, a school that not only teaches kitchen skills, but goes deeply into using foods to heal. Lacey interned at San Francisco's renowned Millennium restaurant before creating Down to Earth, her vegan and organic restaurant located in Red Bank, NJ. For the past six years Down To Earth has been the premier organic food restaurant in NJ, winning Best Vegetarian Restaurant awards and earning a Zagat 23 food rating. Along the way Down To Earth catered a large variety of affairs, weddings, concerts, political rallies, and most prestigiously was asked to be part of PETA's 25th anniversary gala in Los Angeles. Lacey has taught many classes on healthy food preparation and has been featured in newspapers, magazines and on television. Lacey currently works as a personal chef, healthy food consultant and shopper, as well as designing custom vegan wedding cakes. She is co-author of The Down to Earth Cookbook which is now available at www.downtoearthcookbook.com.
We can make your next gathering deliciously memorable!
Give us a call.
707.433.2338 | info@MateoGranados.com
©2006 Mateo Granados Catering
