Owner and Operator
A Culinary Journey of Passion and Excellence - Marisa Gittens
Embarking on a culinary journey is not for the faint-hearted. It demands passion, creativity, and an unwavering commitment to quality. These are the attributes that define Chef Marisa, a passionate and creative culinary expert with over a decade of experience in the kitchen.
Marisa's culinary journey is a testament to her dedication and love for food. She holds a Bachelor's degree in Political Science from San Francisco State University, but her heart was always in the kitchen, creating delicious meals that not only satisfy the palate but also nourish the soul.
In 2016, Marisa took her passion to the next level by starting her own catering services, Cook and Run, in Oakland, CA. As the owner and head operator, she provides private chef services, cooking classes, meal prep, and caters events for up to 600 persons. Her responsibilities range from invoicing and shopping to menu creation and event execution. She also hires supporting staff and handles the accounting aspects of the business.
Prior to starting her own venture, Marisa served as the Chef de Cuisine at Rendezvous Cafe in San Carlos, CA. Here, she undertook a social mission project that involved training culinary graduates and giving them an externship at the cafe. This was a rewarding experience that allowed her to mentor aspiring chefs and impart valuable lessons about the culinary industry.
Marisa also has experience working with major players in the food industry. She served as the Sous Chef and Kitchen Manager for Bon Appetit Management Company, where she was responsible for kitchen production and logistics for two different accounts, Uber and LinkedIn, serving approximately 2500 persons per day.
Her culinary journey also includes stints as a Commissary Sous Chef at Starbucks in South San Francisco, CA, where she was responsible for preparing various dishes served in La Boulangerie stores across the Bay Area. She also worked as a Kitchen Supervisor for Sodexo/ Academy of Arts in San Francisco, CA, where she executed breakfast and lunch services for 250-500 people per day.
Marisa's invaluable experience and commitment to her craft culminated in her role as Executive Chef at Noble Bar in San Francisco, CA. Here, she was responsible for the Sunday Brunch service, overseeing menu creation, cost pricing, inventory, and supervising the front and back of the house.
Marisa's culinary journey is a testament to her unwavering passion and commitment to culinary excellence. Her story serves as an inspiration to aspiring chefs and food enthusiasts, reminding us that with dedication, creativity, and a love for food, one can create culinary masterpieces that leave a lasting impression.
