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A Perfect Meal, A Perfect Moment...The Perfect Memory. Chef Visconte Catering uniquely blends elegance and class with warm, personal service to make your event superb and ultimately, memorable.

From private dinner parties to outdoor barbeques, corporate events and weddings -- We deliver the ease of comfort to every detail from beginning to end, leaving you to enjoy your special occasion, and your guests, care free.
Contact us soon to cater your special event!

Tel: 415-897-6543 | Email: info@chefvisconte.com

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From small gatherings to large events . . .
It is our belief that a meal with friends and family should reflect the family gatherings of old, something seemingly lost in today's cultural environment. For this reason we only schedule one event at a time. That way we can fully dedicate ourselves to you and to making your event a 'family affair', infused with our personal but unintrusive touches, from delicious foods, delightfully presented, to excellent service by our trained staff.

-Richard & Andrea Visconte


Event Consulting: Thumhart Event Consulting

Video: Thomas Hughes Video Productions : (415) 257-2600 | hvp@pacbell.net

Invitations Collateral Design: Violet Weddings

Music: Oye Productions

Theresa Vargo Photography | Sylvia's Photography

Blumengarten | Paulina Humeres-Greene

Party Rental:
La Bella Party Rental

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''My seventieth birthday party, catered by Richard Visconte, had chefs, food writers, wine collectors, wine makers, hoteliers, food stylists and my culinary obsessed family lining up for some of the best food ever served at a party. When over thirty food and wine experts go back for seconds, and clean their plates, you know the food had to be pretty sensational... Thank you, Richard, and your staff, for making this a most memorable birthday and a memorable meal.''

- Joyce Goldstein, Chef and Cookbook author

''Flavor, lovely presentation, served with grace and a smile.....The best catering in town!''

- Isabel Allende, Author

''Innovative, beautiful and delicious hors d'oeuvres, fresh and delightful citrus salad, scrumptious lamb and heavenly dessert! Thank you for a wonderful dining experience!''

- Stanlee Gatti, Stanlee R. Gatti Designs

''Not only is the food absolutely spectacular, but Andrea and Richard take care of every detail with the uttermost level of professionalism.No obstacle is too great for them to surmount...Richard went as far as barbequing for 100 people in my garage one year due to unexpected rain and it was absolutely delicious. I cannot imagine using any other catering service.''

- Laura Catena, Vice president,
Bodega Catena Zapata Wines of Argentina

''As a chef and cookbook author, I can recommend Chef Visconte Catering without hesitation.They turned my Sonoma winery into a gourmet dining room, and made a great impression on my guests while making everything easy for me.''

- Marimar Torres, Marimar Torres Estate,
Sebastopol, CA

''Richard and Andrea Visconte are consummate professionals. The event that they and their team catered for us was a success at all levels- delicious and gorgeously presented food, seamless and expertly mastered service and an overall care and sensitivity for ensuring that everyone attending was happy- guest and host alike. A genuinely extraordinary experience.''

- Evan Goldstein, Master Sommelier

''Working with Richard and Andrea is to experience professionals at their very best! Richard's mastery as a Chef and Hostess Andrea's service is something close to perfection.''

- Owsley Brown III, San Francisco, CA

''The food was fantastic. I didn¹t have to worry about a thing. Thank you so much!!!''

- Kim and Andrew Todd, Di Pietro Todd Salons
San Francisco, Mill Valley, Palo Alto, CA

''Andrea and Richard Visconte's warm personalities and exquisite attention to detail made planning our wedding so easy. The wedding reception exceeded our wildest dreams. The food, the service, the timing were all impeccable. Thank you so much!''

- Jason and Rebecca
Forth Vineyards - Healdsburg, Sonoma

''Everything we expected and more.....!!!! The perfect wine country wedding feast.''

- Amy Thumhart, Thumhart Event Consulting, Sonoma, CA

''The Visconte's service is simply superior. Not only was the food fantastic, but it was beautifully served. The gracious professionalism of their staff made it easy for everyone at our wedding to relax and enjoy the evening. In addition, we came to learn and trust in Andrea's taste-level. Her recommendations for other consultants helped us pull together a sophisticated, yet warm and relaxing event. Dan and I highly recommend the Viscontes!''

- Sandra and Dan Miley, Palo Alto, CA

''The wedding was everything I had envisioned it would be, and of course so much more! the food was perfectly prepared and so pretty on all the plates. The whole event flowed so easily, and I know that was the case because you were there in sight making sure it stayed that way...''

- Birch and Kieron Dwyer, Hans Fahden Vineyards, Calistoga, CA

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- Appetizer -

Chilled Melon Soup

- Main Course -

Paella Valenciana
Roasted Bell Peppers
Spanish Chorizo
Green Peas
Saffron Rice

- Dessert -

Strawberry Rhubarb Tart
with Creme Fraiche


- Passed Hors d'oeuvres -

Beef Lemongrass Skewers with Sweet Chili Sauce

Crab Cakes with Chipotle Aioli

Roasted Red and Yellow Pepper Crostini with
Sweet Basil, Olive Tapenade and White Anchovies

Duck Confit with Bean Puree on Crostini

Individual Yorkshire Puddings w/Rare Roast Beef and Bearnaise Sauce

Moroccan Chicken Bistilla

Ahi Tuna Tartare on a Crispy Potato Gaufrette Drizzled with
a Sweet Wasabi Emulsion

Spinach, Mushroom, Caramelized Onions and Ricotta Empanaditas

Quesadilla Cups with Corn, Mushroom and Roasted Bell Peppers,
Guacamole and Sour Cream

Scallop Pot Stickers Served w/Spicy Ginger Soy Sauce Dip

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- Hors d'oeuvres -

Beef Empanadas
Mushroom, Spinach and Caramelized Onions Empanadas

- From the Grill -

Italian Sausages
Sweet Breads
Whole Suckling Pig
Beef Ribs Wide Cut
Chimichurri Sauce

- Side Dishes -

Mixed Baby Lettuce and Heirloom Tomatoes
Tarragon Balsamic Vinaigrette
Fresh Corn Casserole

- Dessert -

Flan with Dulce de Leche

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- Hors d'oeuvres -
House Smoked Salmon on Blinis with Creme Fraiche
Individual Yorkshire Pudding w/ Rare Beef and Bernaise Sauce

- Appetizer -
Asparagus Risotto

- Salad -
Spring Mix with Orange and Avocado
Meyer Lemon Vinaigrette

- Main Course choose one -
Pan Seared Branzini with Swiss Chard,
Chayote Squash
Wild Mushroom Balsamic Emulsion,
Hot and Sour Golden Beet Sauce

- Cheese Course -
Colston Bassett Stilton, Manchego La Mancha, Redwood Hill Goat Cheese
Crottin from Sonoma Dry Fruit Compote and Walnut Bread

- Dessert -
Chocolate Fondant, Fresh Strawberries, Creme Fraiche, Wine Sauce

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- Hors d'oeuvres -

Marinated Baby Lamb Chops with Fresh Herbs
Roasted Bell Pepper Trio on Crostini
with Olive Tapenade, Basil,
and Fresh White Anchovies

- Appetizer -

Marinated White Asparagus with Grapefruit Supremes
Meyer Lemon Mousseline

- Main Course -

Pan Roasted Halibut with Crab, Sweet Corn Soubise,
Roasted Tomatoes, Snap Peas, Frizzled Leeks and Lemon Sauce

- Dessert -

Profiteroles with Chocolate Sauce

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- Hors d'oeuvres -
Caviar on Chive Blinis and Creme Fraiche
Duck Confit Crostini, White Bean Puree,
Oven Dried Cherry Tomatoes

- Appetizer -
Sweet Shrimp with Arugula, Hearts of Palms,
Tomato Coulis Spicy Herb Sauce

- 2nd Course -
Lemon Sorbet with Vodka

- 3rd Course -
Roasted Beef Tenderloin
Truffle-Glazed Parsnips and Golden Yukon Potatoes
Saute Swiss Chard and Caramelized Red Onions
Cabernet Demi Glace

- 4th Course -
Cheese Plate with Dried Fruit Compote Walnut Bread

- Dessert -
Chocolate ''Pyramide'' with Raspberry Coulis

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- Hors d'oeuvres -
Roasted Figs on Endives with Goat Cheese,
Candied Pecans in Pomegranate Glaze
Cumin Scented Lamb Kofte with Minted Yogurt Sauce
Crab Cakes with Chipotle Aioli

- Dinner -
(Pre plated salad)
Arugula Salad with Grilled Corn, Roasted Bell Peppers,
Shaved Parmesan, Tarragon Balsamic Vinaigrette

- Buffet -
Grilled Salmon in Papillotte Preserved Lemons, Tomato
and Fennel Charmoula Sauce
Grilled Flap Steak with Chimichurri Sauce
Marinated and Grilled Vegetable Skewers
Heirloom Tomato Platter with Basil Chiffonade
Couscous, Mint, Parsley, Scallions
and Cucumber Salad Meyer Lemon Vinaigrette
Basque Boulangerie Sweet Dinner Rolls

- Wedding Cake -

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- Hors d'oeuvres -
Caramelized Onions, Gorgonzola and Toasted Almond Tartlets
Beef Carpaccio w/ Arugula and Reggiano on Crostini Mustard Mayonnaise
Smoked Chicken, Kalamata Olives and Parsley Pesto
in Philo Baskets Crab Cakes with Chipotle Aioli

- Antipasto Platter - Served Family Style
Assorted Olives, Grilled Eggplant Caprese
Prosciutto, Salami and Pepperoncini, Breadsticks

- Main Course - Family Style
Roasted Pork Tenderloin, Stuffed with Leeks, Onions, Mushrooms
and Fontina Truffle Scented Demi Glace
Corn Pasta w/ Oven Dried Tomatoes, Toasted Garlic, Parsley and Parmesan
Grilled Halibut in Papillote Caramelized Onions, Raisins, Lemon Zest,
Basil and Tomato Agrodolce
Grilled Asparagus with Meyer Lemon Mayonnaise, Tarragon and Toasted Pine Nuts

- Cheese Platter -
Point Reyes Blue Cheese, Humboldt Fog Goat Cheese, Manchego,
Quince Paste, Walnut Bread

- Wedding Cake -

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Partial list of past and present clients:

Alders Financial Solutions
Alencon Couture Bridal
Alexandria Gallery, Mill Valley
America True
Anne Fontaine USA
BMK Sports
Canvas, Women's Clothing and Accessories
Catena Wines of Argentina
Chaine de Rotisseurs
Consulate General of France in San Francisco
Di Pietro Todd Salons
Doug Menuez, Photographer
Earlybird Venture Capital
Evan Goldstein, Master Sommelier
Forth Vineyards
Franciscan Oakville Estates
Gretchen DeWitt, PR
Hamilton Ink, PR
Hellman and Friedman, LLC
Hovan Capital Management
Huneeus Vintners
Isabel Allende, Author
Joyce Goldstein, Chef, Cookbook Author
Lagunitas Country Club, Ross
Legacy Financial Services
Lycee Francaise La Perouse
Marimar Torres Estate
Quintessa Wines
Ravenswood Winery
Rims and Goggles, Mill Valley
Robert Mondavi Winery
Signature Properties
Simi Winery
Thumhart Event Consulting
Tinamou Wine Co.
Ventura Corp.

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Richard goes on
Food Network's
Bobby Flay BBQ Show
Get Recipes >>

Visconte Catering
gets nominated by
San Francisco
View Article >>

Visconte Catering
gets listed on Splendora.com
View Site >>

A review in
Bill Citara's
"On Food" column:
"Brazilian Grillin'"
View Article >>

A review from
SF Concierge
View Article >>

We are mentioned
in great article
about Weddings
View Article >>

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If, as they say, a good partnership results in an excellent product,
then the husband and wife team of Richard and Andrea Visconte, founders of Chef Visconte Catering, have hit on a winning formula. Richard, a European-trained chef with experience working in five-star restaurants, lends an inspired passion for designing and preparing menus for small gatherings to large events, while Andrea provides the charm and attention to detail that would befit a king. Together they combine the grace and ease of true masters at work - Richard's brilliance in the kitchen and Andrea's knack for exquisite presentation and service.

Richard Visconte was born in New York of an Argentine father and Chilean mother, and grew up in both Paris and Buenos Aires, receiving his training at the best schools in Europe including the Lycee d'Hotellerie et de Tourisme de St. Quentin en Yvelines, Guyancort, France, and the Cours Meyan Gracet in Paris, France where he received a Baccalaureate in Economics in 1983. Considered a specialist in South American Barbeque Richard has been featured on the Food Network's Bobby Flay BBQ show, as well as the San Francisco Chronicle Magazine, and in San Francisco Magazine's ''Best Of'' June 2005 issue for Best Performance in a Sweltering Kitchen.

Andrea Visconte, daughter of a Czech father and British mother, has helped coordinate marketing and sales campaigns, and produced events for many corporate clients both here and abroad. Her experience planning events in the U.S., and South America provides a measure of brilliance to every detail from flowers to table linens, china and glassware, topped off by a courteous staff trained in the finest standards of service. The Viscontes are fluent in French, Spanish, English and (some) Italian, and offer an expertise in creating international menus, or fusing them together.

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Tel: 415-897-6543 | Email: info@chefvisconte.com

P.O BOX 483, Corte Madera, CA 94925

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