Business Details
35 Years
experience
Your Trusted Partner for Culinary Art & Event Catering in San Francisco
Work Of Art Catering was founded in 1991 with a mission to merge culinary expertise, artistic innovation, and sustainability into unforgettable events. Our team of Bay Area artisans specializes in creating immersive culinary experiences that prioritize locally sourced ingredients, interactive installations, and custom event design. Led by Jacqueline Burns and Jonathan Veenecker, we bring decades of combined experience in hospitality, culinary science, and sustainable practices.Our commitment to minimizing environmental impact is demonstrated through our pioneering role in San Francisco's waste diversion program and our focus on artisanal food preservation techniques. We serve corporate, wedding, and private events, offering globally inspired menus tailored to dietary preferences while maintaining a deep respect for the Earth's resources.
Services
Catering Services
Event Design
Interactive Installations
Custom Menus
Sustainable Catering
Private Events
Corporate Events
Wedding Catering
Food Preservation
Immersive Experiences
Details
- Year established: 1991
Highlights and features
- 30+ years pioneering sustainable catering in the Bay Area
- First catering company certified by San Francisco's waste diversion program
- Interactive food installations blending art and culinary innovation
- Menus featuring 100% locally sourced Northern California ingredients
- Award-winning team with expertise in culinary science and event design
Associations and certifications
- City and County of San Francisco Certification
What people say
Unforgettable experiences
Creative installations
Sustainable practices
Locally sourced ingredients
Attentive service
Services
Catering Services
Our catering services combine culinary expertise with artistic vision to create unforgettable dining experiences. We specialize in corporate events, weddings, and private gatherings, offering globally inspired menus tailored to dietary preferences. Using 100% locally sourced ingredients, we craft interactive installations and custom menus that transform events into multisensory masterpieces while maintaining sustainable practices.
Interactive Installations
We create immersive food experiences through interactive installations that blend culinary science with artistic design. From live charcuterie displays to nitrogen ice cream bars, our installations engage guests while showcasing our commitment to innovation. Each creation harmonizes form and function, incorporating botanical elements and found objects to elevate the dining experience beyond traditional catering.
Sustainable Catering
Our sustainability initiatives include zero-waste kitchen operations, water conservation practices, and partnerships with local producers. We pioneered San Francisco's three-bin waste system and maintain rigorous portion control to minimize food waste. All menus feature seasonal ingredients sourced from regional farms, reducing transportation impact while supporting the local agricultural community through ethical sourcing practices.
Event Design
Our event design services integrate culinary elements with immersive environments using flowers, botanicals, and art installations. We develop sensory-rich experiences tailored to client visions, from intimate gatherings to large-scale productions. The team specializes in thematic concepts like the Sake Make River installation, combining architectural elements with natural materials to create cohesive, memorable event atmospheres that extend beyond traditional catering.
Food Preservation
We employ artisanal preservation techniques including curing, smoking, pickling, and fermentation to enhance flavor profiles while reducing waste. Chef Jonathan Veenecker's expertise in culinary science drives our charcuterie program and seasonal preservation initiatives. These methods allow us to maintain ingredient integrity year-round while creating distinctive taste experiences that showcase both traditional techniques and modern innovation in food preparation.
People
Jacqueline Burns
Founder
Jacqueline founded Work Of Art Catering in 1991 after studying Hospitality Management and Human Nutrition. Her early exposure to farm-to-table living and fine art installations shaped her approach to sustainable catering. With experience at Napa Valley wineries and San Francisco's culinary scene, she pioneered the company's integration of art and gastronomy while maintaining environmental stewardship.
Jonathan Veenecker
Executive Working Chef
Jonathan brings culinary expertise from Michelin-starred restaurants and large-scale catering operations. His background in jazz music influences his approach to food preparation, emphasizing simplicity and precision. As lead chef, he develops preservation techniques and culturally diverse menus while maintaining quality across all events, ensuring each dish reflects his philosophy of 'executing simple elements extraordinarily well.'
Questions
What types of events do you cater?
We specialize in corporate events, weddings, private parties, and conferences. Our services range from intimate gatherings to large-scale productions, all featuring custom menus and immersive design elements tailored to each occasion.
Are your catering services sustainable?
Yes, sustainability is core to our operations. We use 100% locally sourced ingredients, implement waste reduction programs, and pioneered San Francisco's three-bin waste system. Our preservation techniques minimize food waste while maintaining ingredient quality.
Do you accommodate special dietary needs?
We offer fully customizable menus including vegan, vegetarian, gluten-free, and dairy-free options. All dietary requirements are clearly marked in our menus, with dedicated preparation processes to ensure allergen safety and dietary compliance.
Can you create interactive food experiences?
Yes, we specialize in interactive installations like live charcuterie displays, nitrogen ice cream bars, and thematic food presentations. These engaging elements transform events into multisensory experiences while maintaining our commitment to culinary excellence and sustainability.
What areas do you serve?
We primarily serve the San Francisco Bay Area, including San Francisco, Marin, Oakland, and Silicon Valley. Our team can accommodate events at private residences, commercial venues, and unique outdoor locations throughout Northern California.
How far in advance should I book?
We recommend booking 6-12 months in advance for weddings and large events. Corporate events and private parties can be arranged with shorter notice, though weekend availability fills quickly due to our limited capacity for maintaining service quality.
