SPRINGLOAF CATERING Owner
Caroline Somary Age: 39 Hometown: Born in Cheshire County, England but now lives in Lafayette
Background: Studied graphic design and moved to San Francisco to work in marketing. Met her Swiss-born husband, Darius, who also worked in marketing but whose dream was to become a chef. He left his job to attend the California Culinary Academy, where he graduated with honors in Le Cordon Bleu Culinary Arts. In 2003, Darius founded SpringLoaf and Caroline joined him to manage the business.
Mentors: Donna Hay, the Australian equivalent to Martha Stewart but much more contemporary, and Jamie Oliver of the United Kingdom. “Their philosophy is all about simple, honest food.” Inspiration: Both Darius and I grew up with mothers who loved to cook so good food was a way of life for us. Our families would always cook for friends rather than go out to dinner.
What motivates you: Variety. People ask why we don’t start a restaurant but in catering no two events are ever the same so there’s no monotony. The menu is always changing and always based on the season and the client’s taste. Your culinary philosophy: Buying seasonally, and using local products, especially organic ones.
SpringLoaf Catering 415.699.1816 Peninsula and San Francisco 925.962.9369 East Bay www.springloaf.com 116 • SPACES • SPRING 2010
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