An innovative, full-service catering company, ACT has served the greater Bay Area for more than 15 years. We delight our clients with attentive personal service and the finest cuisine, using only the freshest seasonal ingredients from local sustainable farms to prepare courses rivaling those in the best restaurants.

Our planning experts work directly with you to create events to remember, from intimate dinners for two and birthday parties with friends to large weddings, corporate meetings, and lavish galas — and everything in between. Large or small, formal or casual, we make your special occasion shine.

“Your personal attention to every detail was very reassuring, and the accommodation to our impossibly tight schedule nothing short of amazing.”

Our services

We pride ourselves on tailoring events specifically to your tastes — no two menus are ever the same. Whether it’s a decadent full-service sit-down meal, a delightfully displayed buffet, or the best boxed lunches you’ve ever experienced, our highly trained staff makes everything run smoothly. And we bring in everything you need for your event to be absolutely gorgeous.

“Thank you from the bottom of our hearts, for the wonderful service, lovely display, and delicious food… ACT Catering met the high standard Kay modeled with her achievements in all aspects of her life. Thanks again!”

Sample menus

Each menu is customized to meet your tastes and needs, with an eye toward what’s fresh and amazing in the markets during whatever time of year your event takes place. But we know you want to see the kinds of things we can do, so here are a few sample menus that we’ve created for our clients:


  • Asparagus | Humboldt Fog goat cheese frittata with sorrel
  • House-made red quinoa granola (gluten free)
  • Fresh berry salad | nonfat organic Strauss yogurt
  • Berkeley Cheeseboard freshly baked baguette w/house-made rhubarb | strawberry jam
  • Choice of Philz or Caffe Umbria coffee | assorted Stash teas

Box lunch:

  • Shaved paprika chicken | caper-marinated arugula | Aleppo aioli | Acme kaiser roll
  • Grilled trumpet mushroom | roasted garlic | cashew nut spread | Acme kaiser roll
  • Quinoa-asparagus salad | English peas | herb-lemon dressing
  • Strawberry-rhubarb salad | mint | toasted filberts
  • House-made agua fresca | iced tea

PM refresh:

  • Double-chocolate brownie
  • Whole fruit basket
  • Choice of Philz or Caffe Umbria coffee | assorted Stash teas
  • Freshly baked local breads | sweet butter
  • Golden beet | avocado | watercress | baked goat cheese | shallot vinaigrette
  • Red peppercorn-crusted beef tenderloin | marinated arugula | pecorino
  • Truffled mashed potatoes
  • Roasted peach | pistachio cream
  • Freshly baked local breads | sweet butter
  • Kale & shaved Brussels sprouts caesar salad | berbere croutons
  • Roasted acorn squash & delicata squash salad | wheat berry | apple cider vinaigrette
  • Pan-seared airline chicken breast | pepperonata
  • Braised beef & black bean chili
  • Barley & mushroom risotto | gremolata
  • Plum-almond frangipane | lemon crème fraiche
  • Roasted red pepper shooter | parmesan crisp
  • Cold-smoked salmon | rye toast | curry | tarragon
  • Red peppercorn-crusted lamb lollipops | mint chutney
  • Shaved roast-beef crostini | horseradish cream | micro pepper cress
  • Lobster-avocado-ruby grapefruit | endive spear
  • Wild-mushroom ragout | grilled polenta rounds | fried parsley
  • Sweet-potato samosas | crispy wonton | raita
  • Coffee panna cotta | chocolate-covered espresso beans

“The food was so delicious. Too bad you don’t have a Paris branch!”

Meet the team

Kristine Seinsch


Kristine Seinsch

Born in Berlin and raised in Munich, Germany, Kristine has spent her life surrounded by her first love: food! In addition to ACT Catering, Kristine owns the Jazzcaffè, a hidden treasure in Berkeley’s downtown arts district.

Email Kristine

Brian White

Executive Chef

Brian White

Brian White grew up in central Texas where he started cooking in his late teens, then trained in Chicago at the Dining Room at the Four Seasons. Brian moved to Northern California in 2001 to fulfill his desire to be a part of one of the most vibrant and interesting food communities in the world. His fresh and creative flavors are the cornerstone of the ACT philosophy of “local, seasonal, delightful.”

Stephane Gregoire

Chef de Cuisine

Stephane Gregoire

Chef Stephane has a notable career that includes time at Chapeau Bistro and the Aqua restaurant group in San Francisco and Harvey’s Restaurant in London in service with Gordon Ramsey. With more than 30 years’ experience as a chef, including working at the French Elysee Palace for President Francois Mitterrand, his breadth of food knowledge brings inspiration to the ACT kitchen.

Kenneth Jensen

Director of Operations

Kenneth Jensen

With a long-time career in restaurants and most recently serving more than 15 years at executive chef at Casa Orinda, Kenneth is applying his comprehensive knowledge to head up the business operations at ACT with oversight for service logistics and staff management. He grew up in Copenhagen Denmark, and he and his wife currently live in Oakland.

Nana Kim

Director of Sales

Nana Kim

Nana joined ACT Catering in 2009 after a career in corporate sales. A UC Davis graduate majoring in Economics and Communication, she has had extensive formal training which complements her hands-on attitude. Nana is often found on-site to ensure that events are executed perfectly. From intimate gatherings to corporate events and weddings, her attention to detail produces wonderfully memorable events for our discerning clients.

Email Nana

Roberta Boucher

Catering Services Manager

Roberta Boucher

Roberta has a career of more than 20 years in the event industry and has supported events with up to 10,000 attendees. She loves the design, delicious flavors, and teamwork required to make special occasions great…everything that embodies catering service. At your event, you will find her overseeing service teams and attending to all the details that make every ACT event perfect. She grew up in the Napa Valley and enjoys exploring the San Francisco Bay Area restaurant scene.

Sandui-Uyanga Damdin

Warehouse Operations

Sandui-Uyanga Damdin

Born in Mongolia, Uyanga grew in Ulaanbaatar and moved to the US in 2006. She has been a member of the ACT team since 2016. With her “can do” attitude and terrific sense of humor, Uyanga runs the ACT catering warehouse creating a foundation for the success of flawless execution for the field service teams. Uyanga speaks Russian, Mongolian, and English.

Join the team!

We’re always interested in hearing from experienced, friendly people who want to make our clients’ events amazing. Please send us your resume and references, and we’ll be in touch soon!


“I’m still getting raves for your food and service from our last event!”

Inquiries and feedback

We would love to help you with your next event. Please fill out this form with the details of your event, and we’ll follow up very shortly. Or simply call us at 510.654.0148 or fax us at 510.654.0149 with your details and we’ll respond promptly. Thank you!

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