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Say Goodbye to Off-the-Rack Catering

Componere Fine Catering compares to the best restaurants in the Bay Area.

Peanut butter and dark chocolate crémeux, caramelized bananas, toasted marshmallow, and brown butter grahams. 


For special occasions and the upcoming holiday season, why settle for off-the-rack when bespoke beckons? Not with your apparel. But with your caterer.

Componere Fine Catering is unlike most others in the industry because it is run completely by former fine-dining chefs. Chef-owner Ethan Mantle is a veteran of Michelin three-starred Georges Blanc in France. His cooks hail from the likes of The French Laundry in Yountville, Esca in New York, Tilth in Seattle, Chez Panisse in Berkeley and Benu in San Francisco.

“We don’t compare ourselves to other catering companies, but benchmark ourselves against the best restaurants,” says Mantle. The firm eschews traditional chafing dish-loaded buffets for individually composed plates cooked in front of guests.

It has put its stamp on everything from Silicon Valley tech conferences; to a Hollywood celebrity’s glamorous four-course wedding dinner in a Sonoma vineyard; to The Quail, A Motorsports Gathering in Carmel, a rare automobile showcase that attracts more than 5,000 people.

Componere incorporates honey, eggs and specialty produce into its dishes from the Novato farm run by Mantle’s wife, Tisa, where the couple also lives. After all, when it comes to tailoring an event, Mantle says he fully believes in a custom fit all the way.


Originally published in the September/October issue of Silicon Valley

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