Executive Chef, David Page

Prompted by his love of good food, David Page began his culinary career at the renowned Café Mozart in San Francisco. After two years, he moved on to one of the South Bay's finest restaurants, Le Mouton Noir in Saratoga.

In 1994, Dave founded his company Epicurean Adventures and began catering events at the historic Mirassou / La Rochelle Winery in San Jose. As Executive Chef, he planned and prepared a full schedule of wine-oriented lunches and dinners, as well as corporate events, private parties, and weddings. His popular cooking class series at the winery were sold out instantly. Chef Page was an integral part of the winemaking team, advising on food-pairing compatibility and balance of the various Mirassou / La Rochelle releases.

In 2002, as a Consulting Chef, Dave teamed up with Don Durante, renowned South Bay restaurateur and owner of Le Mouton Noir and Silicon Valley's Birk's. Don was looking for a location for a "Nuevo Latino" concept. Dave developed an original 65-page recipe book and trained Don's new kitchen staff. In November 2003, Cascal opened in downtown Mountain View. The restaurant has been an instant success, exceeding all estimates and expectations.

Dave's passion for delicious Artisan breads led him to attend the renowned San Francisco Baking Institute and landed an apprenticeship with Sheldon's Artisan Bakery in Dublin. Dave has developed a full line of organic, handcrafted, Artisan baked products including breads, scones, muffins and cookies, which will be available at catered events.

Wine and food enthusiasts can also enjoy his multi-course wine dinners currently at J. Lohr, Savannah Chanelle, Testarossa, La Rochelle Wineries and Paraiso Vineyards.

Just Catering is thrilled that Dave Page has chosen to be our Executive Chef to oversee and expand our catering operations, restaurants and future endeavors.