Doug Mead Catering

Specialties

Versatility is the calling card of Doug Mead Catering. Catering since 2004, Doug’s specialty is Mexican food, but in the past few years he has specialized in preparing regional and national cuisines to fit party themes for clients. His repertoire has expanded to include the likes of most American (including Hawaiian), Creole, French, Spanish, Italian, German, Greek, and Russian foods.

Growing up on a farm in Arizona on the border of Mexico, Doug has an affinity for seasonal, locally grown ingredients. He uses only fresh ingredients in everything he prepares.

Whether your needs are corporate lunches, in-​home parties, fund-​raising dinners or wedding affairs, Doug can meet your food needs with a fine-​dining experience. He and his team of chefs and servers have done everything from quaint in-​home sit-​down dinners to 250-​person banquets.

Doug also does in-​home cooking classes and corporate team-​building events. Classes are hands-​on, fun, beneficial to communication, and delicious.

History

Established in 2004.

I started out specializing in Mexican food at art and wine festivals. In 2007, I set out to broaden my culinary repertoire and added several American regional and European cuisines. In 2010, I started doing more corporate and weddings.

Meet the Business Owner

Doug M.

Business Owner

Doug’s love of Mexican food comes from growing up on a large ranch in Arizona near the border of Mexico. After moving to Northern California in 1987, he missed the foods he grew up with, so he learned how to cook his favorites.

In 2001, his Bay Area journalism career took a turn, from sports to features. Part of his new duties were editing, designing, and writing about food. In 2004, he started catering part-​time. He started having more fun out on his food assignments, which included entering (and placing third) a tamale contest (he’s also won local chili and salsa contests).

After being laid off from his journalism career, Doug eventually turned to catering full-​time. In March 2011, in an attempt to learn more about the fine-​dining experience, he went to work at a prestigious Livermore Valley winery catering company. He says the move was like going to culinary school for him and helped him improve his skills tenfold.

Now, Doug wants to share those food experiences with clients.