Small Potatoes Catering & Events is a full service catering and event company with an extensive background in both Event Production & Design, specializing in San Francisco cuisine. SPC&E was founded in 1995 by husband & wife team Michael & Elaine Jennings. Their culinary training and corporate event planning backgrounds are fused with their personal philosophy of gracious entertainment.
Our management philosophy is expressed in our Core Values:
- Fresh, Whole, Sustainable Ingredients
- Mutual Respect and Kindness Among Staff, Vendors, Clients and Guests
- Tasteful, Inventive & Surprising Presentation
- Enlightened, Progressive Corporate Citizenship
Michael Jennings, Owner
Michael Jennings has worked in the food industry since the age of 12. A career based on classic on-the-job training resulted in numerous Sous Chef and Executive Chef positions in some of Northern California’s most adventurous restaurants. His innovative approach to food is at the heart of Small Potatoes Catering & Events. Michael continues to evolve and develop unique menus and oversees the culinary operations.
Elaine Jennings, Owner
Elaine Jennings was Founder & President of Concentric Productions, Inc. for 12 years prior to launching Small Potatoes Catering & Events. Her extensive meeting, conference & event production expertise has equipped her with a skillful eye for design, form and function.
Elaine directs SPC&E’s thriving Event Department. She has earned a reputation creating memorable, high profile, influential galas & themed events for both private and corporate clients. Elaine’s presentation & event production skills blend seamlessly with SPC&E’s cuisine.
Sharon Saunders, Pastry Chef
Sharon began her career in New York City with the renowned Larry Fogione at An American Place. Continuing her study of pastry under the city’s top practitioners, she culminated the East Coast phase of her career with a stint at the legendary Le Cirque.
Relocating to the Bay Area in the early 90’s, her reputation and passion caught the eye of Alice Waters at Chez Panisse. From there she was tagged as the original Executive Pastry Chef of SF’s Restaurant Lulu. She is devoted to fresh, seasonal, quality ingredients, and informs each of her creations with her style, warmth and diligence.
