Rick Rozet has more than 25 years of catering, restaurant, and culinary expertise ranging from stints with Bay Area luminaries like Carlo Middione and Gary Danko.
In addition Rick spent nearly three years training in Paris, France under Claude Deligne, and Georges Outhier.
He was the chef/owner of Truffles restaurant in Sebastopol, California and has been the chef/owner of Savory Truffle Catering for the last 15 years.
Rick has traveled and lived extensively throughout the world and speaks several languages fluently. He brings his culinary richness to all of his preparations.
His garden in Sebastopol provides some of the ingredients for his selections.
Cooking is truly his art and the passion he brings to it emanates throughout all aspects of his events.