ABOUT
CATERING COMPANY
Driven by a passion for creating great food and lasting memories.
Blossom Catering was created in 2015 with just two employees. Seven years later, we are realizing our dreams by growing and striving harder every day. We are perfectionists, but that desire for perfection will make your event the best that it can possibly be.
Our goal is to provide Napa Valley and the Bay Area with a high-end, customized catering service that can not only stand up to but gracefully highlight the beauty of the local wines and culture. We have built our reputation on delivering the highest quality cuisine and experiences.
Our mission is to provide excellent culinary experiences through consistency, flavor, and concierge-style service. Teamwork, inclusion, integrity, and guest satisfaction are our foundation. Our cuisine is driven by utilizing the highest quality local ingredients with respect for tradition and innovation.
CHEF ITAMAR
Born and raised in rural Israel, Chef Itamar grew up entrenched in the cultural traditions of abundance. A grandchild of Holocaust survivors who resided at a kibbutz, Itamar embraced the tradition of offering plentiful dishes with sincere and authentic hospitality. During his teen years, Itamar spent much time outside of school exploring the desert with Bedouins, stopping at strangers' homes to eat, drink and find respite from the elements.
It is this unique experience that sparked his passion for cooking and hosting that never left him. Like all young citizens of Israel, the call to work for the Israeli government came and led him on a divergent path that lead him to Washington D.C. and then San Francisco. When Itamar was ready to leave the service, he yearned to reconnect with people through great food and creating memorable experiences; to be able to provide for others in a meaningful and abundant way; leading him to the kitchen and the desire to make a name for himself in the culinary world.
Itamar began cooking professionally in a Michelin-starred restaurant in San Francisco under Chef Roland Passot while waiting to begin his studies at the Culinary Institute of America in Napa Valley. During that time he learned much about fine dining and hospitality in the United States by developing his skills in flavor, technique, and presentation. As a way to pick up extra work, Itamar and fellow CIA alum, Nate Smith, began catering private in-home events in their off time. What started as a side hustle, quickly developed into the successful and reputable company that Blossom Catering is today.
Laying his foundation in Napa Valley, Chef Itamar enjoys raising his two children with his beautiful wife. The agricultural lifestyle of Napa Valley harkens to his upbringing and offers an opportunity to work with the bounty of the land and to personally connect with clients. When not in the kitchen creating or entertaining friends and clients in the Bay Area, Itamar is traveling to discover new cuisines and cultures to inspire him.
TESTIMONIALS
