Two Cooks Catering

At Two Cooks we try to keep it simple – we shop farmer’s markets because we want the freshest, best tasting ingredients we can find. The way to do that is to go directly to the farmers and, luckily for everyone in San Luis Obispo County, they’re easily accessible. We realized when we started the company that there is a choice – and our choice is to cook local, seasonally appropriate foods. We customize all menus to work with the seasons while still giving our customers the global touch we’ve become known for.

TWCO_Portrait

Chiara, Heather and Russell

There are so many farms we work with on a regular basis it’s hard to remember them all, but here are a few: Bautista Farms, Peacock Farms, Le Fort Farms, and Bloom Micro Greens just to name a few. We also like to use other local and farm direct ingredients such as fish (purchased from Pier 46), cheese from Happy Acres & Dairy Goddess, and olive oil from Mt. Olive. For the farms we shop regularly we make sure to include their names on our menus, a little touch our customers have grown to love.

Two Cooks is coming up on our seventh anniversary and really enjoy what we do. Russ loves shopping at farmers – and he’s a regular staple at MANY of them. He actually just won the Winter Harvest Basket at the Tuesday market on Broad! Our company’s core philosophy to maintain a high level of quality in everything we do is showcased in the seasonal dishes we create.

Heather Thomas

Owner/Executive Chef, Russell Thomas

  • Russell has twenty-five years of restaurant experience, as well as a culinary degree from San Francisco City College and a BS in Recreation Administration with an emphasis on event planning from Cal Poly San Luis Obispo. He has over fourteen years experience as a savory chef. He has worked at George Lucas’ Skywalker Ranch, ELKA’s in San Francisco working with Chef Elka Gilmore, Lumiere Restaurant in West Newton, MA working with Chef Michael Leviton, and at Le Meridian Hotel in Boston where he apprenticed with Master Pastry Chef, Christophe Feyt (representing the United States in the World Pastry Cup 2013 in Lyon, France). He has cooked for Julia Child and in 2005 he made desserts for the James Beard dinner in New York City.

Owner/Director of Operations, Heather Thomas

  • Heather manages the daily operations and is the primary client contact for Two Cooks. She also manages all promotion, marketing and advertising, and has even been known to jump into the kitchen when needed. She has a bachelor’s degree in Creative Writing from the University of Redlands and a post-graduate degree in marketing from FIDM in Los Angeles. She has been a volunteer with RAAP, the Redlands Admissions Assistance Program since she graduated. When not running the company she spends her free time writing and testing out new recipes for her food blog.
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Two Cooks Catering

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