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Chef Beatrice (Beatrice Preston) is the owner/operator of Mise en Place Events & Catering (literally meaning “Everything in Place’). She is a native of San Francisco’s Bayview Hunters Point where she learned early in her childhood the importance of making great meals and having family & friends to share it with. From humble beginnings, she recalls shadowing her grandparents in the tradition of hosting those who stopped by for a “Southern Conversation.” Paramount to her upbringing is the legacy of her mother, Patricia McCoy, who emphasized the importance of the family sitting down together to “break bread” as often as possible.

In 2014, Chef Beatrice left the corporate health care industry to pursue and complete an ACF Accreditation in Hotel and Restaurant Management from Diablo Valley College (DVC). Her studies at DVC opened the doors to work experiences with The John Madden Juvenile Diabetes Foundation, The Pebble Beach Lodge & Resort, (AT&T Amateur Celebrity Golf Tournament), The Olympic Club (U.S. Open), Concourse de Elegance, and Food & Wine Explosion.

These opportunities allowed Chef Beatrice to work not only with the renowned local chefs, but also celebrity chefs like Carla Hall of ABC’s The Chew, Food Network’s Guy Fieri, and Iron Chefs Michael Simon & Masaharu Morimoto. Since graduating, Chef Beatrice has been mentored by Karen Bevels (Karen Bevels Custom Catering) and Chef Glenn “Gator” Thompson (Gator’s Rustic Burger & Their Creole Friends). Chef Beatrice has continued to be an influence in the industry and invites diners and foodies alike to enjoy her dynamic cuisine.

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