We believe that your food should be fresh, creative, healthy and delicious. Local, sustainable, responsibly sourced ingredients — these aren't just buzzwords to us. They're commitments we've made to working within our community to produce inspired meals that are fresh, exciting and nutritious, whether for a private dinner for ten or a wedding crowd of hundreds.
For us, great meals stem from one simple principle: We want to know what's in our food and where it comes from, because we believe that the finest ingredients produce the most delicious dishes.
With that in mind, we visit the farms from which we source our ingredients, seeing their processes firsthand and witnessing their hard work in action. Thus we gain an understanding of just what ends up on our plates and how it gets there.
Meet The Garfinkel’s
Executive Chef of Balboa Catering, Alex Garfinkel, has spent the last decade developing his talents at a collection of iconic eateries.
He opened his career at the pinnacle of French cuisine in Philadelphia, receiving a Francophile influence from his time at the acclaimed Le Bec Fin and Lacroix. He further honed his talents at Morimoto and Amada, where he learned food preparation and presentation in the distinct styles of two Iron Chefs. He then traveled abroad to Spain, studying traditional Spanish tapas & molecular gastronomy during a year working under Andoni Luis Aduriz of Mugaritz — one of the top 10 restaurants in the world.
In the course of his journeys, Alex has learned the techniques of an incredible variety of ethnic cuisines, which he mixes expertly into inventive and inspirational dishes — with special consideration for locality, seasonality & sustainability.
As a husband and wife duo, Jocelyn manages the front of the house in this catering operation. Her background includes attending the California Culinary Academy in San Francisco and working in some of Manhattan's best restaurants such as Tribeca Grill and Park Ave Cafe as a line cook. After moving to New York to become a chef, Jocelyn quickly realized her true calling was still in food, but not cooking. She started working for a specialty food purveyor and has worked with some of Philly's most prestigious restaurants as her clients.
Building a life together, Jocelyn and Alex have formed Balboa Catering. With both their histories in working at fine dinning restaurants, they have the knowledge, passion and experience that takes Balboa to the next level. With a strong focus on naturally and humanely raised proteins, locally produced fruits and vegetables and an eye for artistic food, your experience with Balboa Catering will be unlike any other.