The one thing that can make a great event.
Or wreck it.
You have the date, the guest list, the whole plan. Now comes the part that’s actually hard: the food. We handle that part, so you don’t have to.
A network, not a phone tree
We work a tight circle of the best caterers in the Bay Area. Not the first one that picks up. The one who’d make your guest list sing.
Vouched for, every time
No random hires. Only the kitchens we’d eat at ourselves.
Signature dishes, by hand
My own plates, built to beat anything you’d order out in the Bay. And we both know how that goes.
A Bay Area kid and a third-year at SJSU who takes Indian food a little too seriously. Gourmet Garam started because the local scene had gotten comfortable, and I wasn’t about to sit on it.
I’m not here to be louder than anyone. I’m here to be better, the kind of better your guests will text their group chat about.
We find the caterer. We bring the fire. You show up, and everyone asks who made it.