A focus on creating delicious food that is seasonal, delicious, and good for you (and your guests). This means that we search out the best organic produce, work with all natural and organic meats, frequenting farmers markets and look for ways to make our food and company socially responsible.
We love cooking almost as much as we love sitting down with family and friends for dinner and realize not everyone has the time to make dinner from scratch these days, or prepare for a special event. With FineFoods, by the time you set the table and get everyone seated, dinner is ready to be served. For events, we are here to ensure you enjoy your company without having to worry about a thing. Private cheffing allows you to enjoy a delicious meal while spending time with your family. The only issue will be who has to do the dishes.
Quality of the Earth
We strive to balance our footprint by incorporate the highest quality sustainable, local and organic ingredients whenever possible. FineFoods uses environmentally friendly packaging, including re-useable and biodegradable containers.
Established in 2007, FineFoods has been bringing tasty, rustic gourmet food to wonderful folks throughout the Bay Area to private residences and corporations for over nine years. FineFoods was originally created to provide prepared foods knowing the value of taking the time to enjoy great food after a long day at work and short on time. FineFoods at home grew out of that shared philosophy that no matter how busy you might be, there is always time for great, healthy and fine food in your home whether nightly weekday night dinners or a special event.
Kara has been working in the Bay Area food industry since 2006. Her first gastronomic experiences included slurping down raw little neck clams at 9 months, picking fresh local strawberries for homemade preserves and experiencing different cuisines through her aunt and uncle. After a stint in consulting, Kara started FineFoods to embrace her love of food including a degree in Culinary Arts Program from City College of San Francisco and stages at Foreign Cinema and NOPA. Since then it’s been a fabulous ride of cooking for Fine Folks throughout the Bay Area. Past experience and education in engineering and project management, from Brown and Stanford Universities, has been a compliment to event planning.