Who We Are
What makes Jane Hammond Events unique is our love for what we do and working together. Many of our staff have worked with us for over 10 years, demonstrating their long term commitment and loyalty. We pride ourselves in treating our clients, as well as our venue contacts, vendors and staff with personal attention and respect. As most of our chefs and service staff have worked with us for a number of years, we have created a close knit and cooperative dynamic that adds to the professional and friendly feel of your event.
Our Staff:
| Jane Hammond, Owner | |
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Jane grew up in England and has a background in the sciences. She went on to train at the Cordon Bleu in London, and started her catering career in England before moving to America in 1975. Jane taught cooking in the U.S. for several years, and then began her professional catering career. Jane Hammond Events has been growing ever since. |
| Amy Trapp, Senior Event Manager | |
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Amy has worked for JH events for over 16 years and is involved in every aspect of running the company. Prior to joining JHE, she graduated from St. Lawrence University, traveled extensively and worked in the political arena. Amy began working in our kitchen and serving at events and has evolved into our senior events coordinator and manager. Amy brings incredible attention to detail and personal warmth to all our events and clients. |
| Siân Thomas, Event Manager | |
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Siân has been with JHE for the past 5 years working as one of our senior event managers and coordinators. Siân graduated from McGill University, worked in organic farming and is passionate about environmental issues, spearheading our greening and responsible business practices. |
| Naomi Ages, Staffing Manager | |
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Naomi, a graduate of UC Berkeley, has been with JHE since 2005 and is in charge of all event staffing, as well as managing many other details of our events. She works closely with many of our wedding clients. |
Our Chefs:
| Heidi Hornikel, Executive Chef | |
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For the past 15 years Heidi has served as Executive Chef at Jane Hammond Events. Heidi has been passionate about cooking since she was 15. She was formally trained at the Culinary Institute of America in New York, and graduated in 1991. Heidi is involved in every aspect of running the kitchen – including menu design, quality control, kitchen staffing, kitchen green policy and most important, she is the JHE team spirit leader. |
| Yukiko Honda, Sous Chef | |
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Yukiko trained and graduated from Johnson and Wales College of Culinary Arts in Rhode Island, 1992. She has been cooking professionally for over 15 years, working in restaurants in the U.S. and abroad, and has been with JHE for 7 years. |
| David Karlin | |
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David was trained at Baywolf and has been a chef at many other fine Bay Area restaurants. He started catering in 2002, and is spearheading our seasonal, local and sustainable food program. |
| Kent Khounsombath | |
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Kent graduated on the Dean's list from both the California Culinary Academy ('95) and Johnson and Wales University ('00.) His experience is in fine dining, including the Cypress Club, Carnelian Room and the St. Regis Hotel. Kent has competed in and received several awards from various culinary competitions. His love for food brought his travels to over 15 countries, which helped to shape his palate and cuisine. |
Yolanda Loyola and Beatriz Gonzalez
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Yolanda and her daughter Beatriz have been keeping our kitchen organized and sparkling for over 15 years.
