Our staff’s diverse experience and commitment to service, innovation, and consistency are at the heart of our business. Our approach is simple: Hire good people, hold them to high standards, let them follow their passions, and get out of the way.
In 1980, Dan created the firm that bears his name with a singular vision: Create the best possible experience for every client, every time. In the first six months of the company’s history, Dan produced three events with a combined attendance of 21,000 guests—complete with extensive catering, design, and headline entertainment. Within a decade McCalls became, and remains, the largest off-premises catering business in the San Francisco Bay Area.
A graduate of the Cornell Hotel School, Dan served as Director of Catering at the St. Francis Hotel from 1973 to 1980. In 2009, Dan stepped down as Chief Executive Officer of McCalls, but continues as an active advisor—involved in the training and development of a new generation of employees to ensure the company’s future. The result is a continuity of service and a long list of returning clients that makes the company what it is today.
Lucas is President and Executive Chef of McCalls. In his more than 20 years with the San Francisco–based catering company, Lucas has been recognized with numerous awards, including the title of “Master Chef of America.” His classical European culinary training began at the age of 12, and he later did apprenticeships at a series of two- and three-star restaurants in the Netherlands, Belgium, and France. Lucas moved to the United States to further pursue his culinary passions, working as a Chef at Peacock Alley at the Waldorf Astoria in New York and as an owner/partner of Le Trianon Restaurant in San Francisco. Lucas joined McCalls in 1989.
Photo by Drew Altizer
Arnold is the Managing Partner of McCalls and one of its original employees. He has spent his entire career in the catering and hospitality business. Before joining McCalls, Arnold owned three small local restaurants. He graduated from the Culinary School at San Francisco City College. Arnold is proud to be a Bay Area native. He joined McCalls in 1980, the year the company was founded.
Lee is Executive Vice President of McCalls, overseeing sales and marketing. Lee joined McCalls in 1994 after 10 years at IBM. She has fundraising and event planning experience with numerous Bay Area organizations and nonprofits. Lee serves on the boards of the San Francisco Travel Foundation, Fort Mason Center, San Francisco Art Institute, and the City College of San Francisco Culinary School. She graduated from Stanford University with a BS in Mechanical Engineering.
Cyrus works with a diverse set of clients in both the social and corporate markets, creating events large and small. Partnering with destination management companies, he crafts some of the Bay Area’s most exciting major events. Combining his understanding of people, extensive international travel, and a refined palate from years in the restaurant business, Cyrus designs innovative menus for his clients. He joined McCalls in 1999.
Anna is one of Northern California’s preeminent wedding experts. During her decades in the business, she has coordinated thousands of weddings, mastering the art of the perfect day. Anna also helps families and individuals create a variety of special occasions, including anniversaries, bar mitzvahs, and milestone-birthday celebrations. She relishes the intimacy of wedding planning: “I love meeting a couple and listening to their vision, and then standing there on the day and knowing that what we created is exactly what everyone envisioned.” Anna is actively involved in the Bay Area Wedding Network and the International Special Events Society. She began her career 30 years ago, working at numerous hotels and resorts before joining the McCalls family in 1997. For her, there is no better place to work. “We’re like their insurance that everything goes well. It’s an easy product to sell because it really is the best.”
A Bay Area native, Kirsty graduated from UC Berkeley in 2000. As an Account Manager for McCalls, Kirsty specializes in full-scale production and event design. She is well-versed in every aspect of large-scale fundraisers, high-end corporate galas and private celebrations. An expert in site selection and design, floor plans, flowers and décor, she has choreographed more than 1,000 one-of-a-kind themed events since joining McCalls in 2001.
Photo by Nick Brown
With over ten years of event planning and catering sales experience, Hannah has achieved the title of Catering Sales Director. After earning her degree from UC Berkeley, Hannah immersed herself in all facets of McCalls, mastering event production, operations, development, and design as well as sales as she came up through the ranks. Today, Hannah’s clientele includes Fortune 500 corporations and tech industry leaders as well as cultural and civic organizations.
Abel A. Lemus came to San Francisco from his native country, El Salvador, at a very young age. He started as a dishwasher at Il Fornaio Restaurant and rapidly moved up the ranks, becoming a line cook before the end of his first year. Abel spent the next five years developing his culinary skills as the Sous Chef at SoMA’s Paragon Restaurant before joining McCalls in 2008. After proving himself to be a culinary team leader at the de Young Café, Abel advanced to the McCalls Production Kitchen. Today he is one of our most dedicated and trusted Party Chefs, executing everything from small, high-profile dinners to elaborate sit-down dinners for 700 or more.
Josip is the Chef de Cuisine at McCalls, responsible for menu development; tastings; and high-profile, sit-down dinners. Born and raised in Croatia, he graduated in 1990 from a four-year culinary academy specializing in French-Mediterranean cuisine. In 1991, Josip moved to Germany, where he worked at the Four Seasons Hotel, focusing on German, French, and Italian cuisines. For six years, he ran a successful restaurant and kitchen in Munich. He came to the United States in 1999 and joined McCalls in 2000.
As Director of Purchasing, Brian brings 36 years of experience in the food service industry. After six years as a Banquet Chef at the Hyatt Resort, Lake Tahoe, he joined McCalls in 1987.
As the Chef de Asian Cuisine, Kenny designs and develops our Asian-inspired menus and recipes. Born in Shanghai and raised in Hong Kong, Kenny first acquired his love of food from working as a cook in Asian-style restaurants in Hong Kong. At age 28, he moved to the United States and opened his first sushi restaurant in Los Angeles. After 12 years of successfully running his own business, he sold his restaurant and moved to San Francisco. Soon after, he began working in two of the Bay Area’s most beloved sushi restaurants: Ebisu and Ace Wasabi. Kenny joined the McCalls family in 2000.
McCalls’ Party Chef Jose Marroquin developed a strong bond with food at a young age. Born and raised in El Salvador, he grew up helping to harvest the family farm and learned to cook by watching his mother and grandmother. At age 18, Jose decided to follow his passion for food and he moved to San Francisco. After nearly 20 years immersed in the Bay Area’s diverse food environment, Jose’s culinary skills span Asian, American, European, and Latin American cuisines.
Rolando joined McCalls as the Wine Program Director bringing with him 35 years of expertise in the food and beverage industry. His many years of travel around the world and years working in the industry have given him expertise in old world wines which has been recognized by many of California’s elite wine and food organizations. At McCalls he is in charge of the beverage/sommelier department and directs the food and wine pairing program.
Classically trained as a certified Executive Chef, Peter has been an integral part of McCalls since 1987. Born and raised in Switzerland, Peter has worked in several leading hotels in Europe and the United States. His more than 40 years of industry experience includes 27 years as an Executive Chef. At McCalls, he is in charge of the beverages/sommelier department. Peter also directs the food and wine pairing program, part of our menu development.
Terrance joined McCalls in 1987. His vast knowledge of operations has made him the ultimate authority and expert on the logistics of both small- and large-venue events. As head of the Operations Department, Terrance involves himself in every aspect of our business. He manages the day-to-day operations of the company and our relationships with vendors. Terrance also purchases our equipment and oversees the catering and warehouse managers.
Ben has worked at McCalls since 2000. As an Events Manager, he shares his passion for food, wine, and hospitality with clients and colleagues. He has a degree in Anthropology from Trinity College. His interest in international cultures translates into a sincere appreciation for the many culinary traditions reflected in McCalls’ repertoire and an enthusiasm for sharing fine world foods with clients. Before moving to San Francisco in 2000, Ben worked in boutique restaurants and catering operations in New England, honing his event planning skills.
As an Events Manager with McCalls since 1995, Julie’s expertise includes planning, presentation, and design of room layout. Beautiful food and buffet displays are hallmarks of her events. Her meticulous attention to detail ensures flawless and smooth events from start to finish.
Zack joined us in 2001, bringing more than 24 years of Bay Area restaurant experience. At McCalls, he infuses everything he does with his creative energy. Zack ensures that your events are brought to life in the way you envisioned, bringing the same kind of attention you would expect from the owner of your favorite neighborhood bistro.
Sergio has worked in all aspects of the restaurant industry, from serving as a waiter to owning his own restaurant. As a Maître d’, Sergio is the face of McCalls, ensuring every detail is taken care of so our clients can relax and enjoy their events. He has a BA in Art from UC Berkeley. Sergio joined McCalls in 2003.
Roberto has been with McCalls for nine years, working every position in the company, from the back of the house to the front. Starting as a busboy, he was quickly promoted through the ranks to his current position as Events Manager. As well as overseeing events as a Maître d’, Roberto leads our cocktail program, regularly stirring up new concoctions for special events and fresh looks for our bars.
Al is the Permit and Fleet Manager for McCalls, ensuring that safety comes first by working directly with on-site facility coordinators and government agencies such as fire and police departments. He also oversees all permit approvals, equipment and warehouse inspections, and the company’s fleet of trucks, as well as handling alcohol and beverage licenses. Al joined McCalls in 1993, starting as an on-call bartender.
Oscar, aided by a staff of 30, manages our 25,000-square-foot warehouse. The vast inventory includes enough equipment to do three sit-down dinners for 2,000 guests each. Oscar does an incredible job of keeping track of everything—from flatware, stemware, and platters to chafing dishes, wine, liquor, linens, trucks, and portable kitchens. He makes sure everything arrives at the right location on the right day at the right time. He also oversees inventory management after the party, ensuring that thousands of items are accounted for and stored correctly. Oscar joined McCalls in 1987.
Miguel is a well-established designer and sculptor with over 10 years of experience working in the floral design and event industry. His large-scale, nature-based sculptural work has appeared in numerous San Francisco galleries. Whether designing for corporate events, intimate weddings, or holiday parties, Miguel makes party planning simple and enjoyable. Extensive experience working in The City’s major halls, ballrooms, and rotundas streamlines each installation. With a keen eye for color, detail, and pattern, his imaginative vision incorporates all aspects of an event, transforming an ordinary space into an extraordinary experience. He works closely with clients to design each event, prepare samples, and bring their personal vision to life.
Thomas oversees the museum cafés for the de Young, Asian Art Museum, and the Legion of Honor. In addition to his role as café manager, Thomas proudly spearheads our eco-sustainability programs. He works closely with Recology and other city agencies to insure that McCalls consistently maintains and improves our green initiatives. Thomas joined McCalls in 2009, bringing 20 years of food and beverage leadership experience. He previously served as opening Director of Luxury Suites and Catering with the San Francisco Giants at AT&T Park. Prior to that, he was a Chef at a number of notable restaurants, including Greens and Foreign Cinema.
Melinda has been at the helm of Café Asia as Executive Chef since the café first opened in 2003. She is an accomplished chef with an extensive background in Asian-inspired cuisine. As one of the key chefs at the Hotel Nikko Restaurant, she was responsible for all Asian food creations. Prior to Hotel Nikko, she served as Sous Chef and Chef in Charge at Cafe American and Chez Moi. Melinda regularly shops for fresh produce at the farmers’ market at the United Nations Plaza, a few steps from the museum. “As a chef, I like to use seasonal produce,” she says. “Asian food is so diverse, it can be made fresh and new every day.”
Jason is Executive Chef de Young Museum. Jason embarked on his culinary career 15 years ago in his home state of Connecticut, where his passion for all things culinary developed. He remembers taking walks to nearby farms to pick up tomatoes, corn, potatoes, and summer and winter squash. While in Bronx, NY, Jason’s first mentor, Chef Riad Aamar, later introduced him Arthur Avenue. Traveling to Arthur Avenue to pick up provisions for the week was “the first time I made the connection between the people and the land.” This connection has shaped the way Jason cooks in San Francisco, his home for the last 11 years. He lets the seasons dictate the menus. “We Chefs are fortunate to live in such a food-centric city,” he said. “With Clement Street, Japan Town, and the many farmers’ markets around the city, flavor is never hard to find!”
Stephen is a catering pioneer with experience both on the line and in executive management. A 1977 graduate of the Culinary Institute of America, Stephen spent eight years with Hyatt Hotels as director of catering and conventions at the Grand Hyatt and Hyatt Regency Hotels in San Francisco. A former President of McCalls and one of the original members with Dan McCall, Stephen consults on special catering projects nationally and internationally for international Fortune 500 companies.