10+ Years
In luxury hospitality
Cultural Fluency
Chinese & Korean traditions
Multilingual
English, Mandarin, Cantonese, Korean
On Location
By appointment, at your venue
Articles
The Good Stuff.
The Good Stuff
Buffet, Plated, or Stations: Which Is Right for Your Party?
The real trade-offs between buffet, plated, and station service, and how to pick the one that fits your room, your guests, and your budget.
Read · 13 min read →The Good Stuff
Feeding Everyone's Dietary Needs Without a Sad Little Side Table
How to feed vegans, celiacs, halal and kosher guests, allergic kids, and your grandmother the same beautiful meal, no exile plate required.
Read · 13 min read →The Good Stuff
Fusion Menus That Honor Two Cultures at One Table
How to build a wedding or celebration menu that carries two food traditions with respect, so both families taste home.
Read · 14 min read →The Good Stuff
Grazing Tables and Interactive Food Stations, Done Well
How to build a grazing table and live food stations that look abundant, feed everyone properly, and hold up for three hours instead of forty minutes.
Read · 13 min read →The Good Stuff
How Much Should Catering Cost? A Straight Answer
A real breakdown of Bay Area catering numbers, what drives them up, and where your money actually goes.
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How to Build a Bar That Never Runs Dry at the Wrong Moment
The bar is where your party lives or dies, so here is how we stock, staff, and pace it so the drinks keep flowing right when the room fills up.
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How to Plan a Menu Around the Season, Not Against It
The Bay Area grows almost everything, so the smartest menus follow what is actually ready that week instead of fighting the calendar.
Read · 12 min read →The Good Stuff
Late-Night Snacks That Save Every Party
Somewhere around 10pm the dinner has worn off, the dance floor is thinning, and the right small bite pulls the whole room back to life.
Read · 12 min read →The Good Stuff
Signature Cocktails and Mocktails Worth Naming After Yourselves
A pair of drinks that tell your story, balanced for a crowd, with a nonalcoholic side that gets the same love as the bar.
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Supper-Club Style: The Progressive Dinner Guests Rave About
How to run a progressive dinner across a few homes or rooms so every course feels like its own little party, without anyone getting stranded between stops.
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The Cake Question: Traditional, Alternative, or Skip It?
Whether to serve a tiered cake, an alternative dessert, or nothing at all, decided by your room, your guests, and the moment you actually want.
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The Elevated Nonalcoholic Menu Your Guests Have Been Waiting For
A nonalcoholic drink menu that stands on its own, so the people not drinking feel like guests, not an afterthought.
Read · 12 min read →The Good Stuff
The Guest-Favorite Food Moments Worth Spending On
Guests forget most of the menu by the drive home, so put the money where the memory lands.
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When the Food Should Actually Hit the Table (Timing Is Everything)
Great food ruins a party if it lands at the wrong hour, so here is how we time every plate from arrival to the last bite.
Read · 13 min read →The Good Stuff
Wine, Beer, and Bar Math: How Much You Really Need
The real numbers Karina uses to stock a Bay Area bar, so you pour enough, waste almost nothing, and never run dry at 9pm.
Read · 13 min read →Also In This Series