Our Team

Peter Callis

Executive Chef

Chef Peter has been cooking in the East Bay since 2003. He holds two culinary degrees from California Culinary Academy and a Bachelors in Chemistry from UC Berkeley.

Chef Peter honed his skills preparing fine dining dishes at Bucci’s, Chez Panisse, and Garibaldis. As Executive Sous at Google, Peter led kitchens of 50 staff and feeding 800+ daily guests with new, daily menus. He is quite comfortable cooking for large groups. His work as Culinary Trainer in West Oakland’s St. Vincent de Paul Oakland was honored by NBC Bay Area Proud.

Peter most recently served as Chef & Hospitality Director at a Berkeley faith based community. He led a volunteer team who in return fed 200 guests weekly, creating innovative dishes, and fostering community fellowship.

Peter is married to Nicole, has two fantastic kids, a dog, backyard chickens, honeybees - lives in Oakland and grew up in San Diego. He enjoys cooking, facilities management, building, video games, magic the gathering, comedy and urban farming.

Founder + Senior Catering Manager

Nicole Callis

Nicole desires to bring our East Bay community together and create spaces where everyone can have a seat around the table.

She holds a Bachelors of Social Work and offers 20+ years of operations and hospitality experience. She has served in numerous food service management roles with Starbucks, Peet’s Coffee & Tea, Fenton’s Creamery and Bon Appetit.

Nicole is also an experienced community Program Manager with social impact organizations aimed to increase food access, including time with the Alameda County Community Food Bank and increasing access to healthy free and reduced school meals, managed 50 school partnerships and $3mil annual revenue with Revolution Foods.

She has led corporate kitchen operations as Cafe Manager at an 800 guest cafeteria at Google, led a staff of 50 and coordinated $1M in annual revenue as Catering Manager at UC Berkeley International House. Nicole led Social Event bookings specializing weddings with Hotel Shattuck Plaza.

Nicole is married to Peter for 15 years, has two awesome kids, a friendly pup and is an Oakland native. She enjoys movement, nature, photography, interior design, psychology, documentaries and the ocean.

Our Team

Janelle

Janelle is a Client Services Manager at The Table Catering, where she has spent the past three years helping clients bring their events to life. She especially enjoys getting to know each client, understanding the little details that matter to them, and making sure those details come together to create a memorable experience.

With a background in healthcare, Janelle’s transition into hospitality has been an unexpected and rewarding change. She has loved discovering how much she enjoys the fast-paced, people-centered nature of the industry and the opportunity to build meaningful relationships with clients along the way.

Client Services Manager

Izzy

Izzy is a chef, gardener, artist and herbalist originally from Los Angeles (traditional Tongva-Gabrieleño land), currently living in Oakland (traditional Ohlone land). They have always loved cooking and eating good food, and consider gardening and cooking to be important parts of their creative practice.

Izzy graduated from Oberlin College with a degree in Environmental Studies and Studio Art and since then, has worked in a variety of roles supporting local food systems, including managing community gardens, teaching cooking and nutrition classes, and baking fresh pizzas at the farmers market. Izzy also completed a 600 hour Clinical Herbalism Certification at the Berkeley Herbal Center and works a couple days a week helping folks find herbal support at Twisted Thistle Apothecary.

At The Table Catering, they shop for ingredients at Berkeley Bowl and the farmers market, support Chef Peter in the kitchen, help run events, and work closely with clients and the rest of The Table Catering team to make sure everyone has delicious, nourishing food and a great catering experience!

Kitchen + Operations Coordinator

Culinary Lead

Rosemary

Rosemary (she/they) is a passionate self-taught chef, forager, artist, youth culinary educator, and community organizer who has called Oakland home since 2021. With 15 years of experience in the food industry spanning front-of-house, back-of-house, and management roles, Rosemary brings a deep understanding of both the craft and the culture of hospitality.

A lifelong student of the natural world, Rosemary holds a bachelor’s degree in Biological Sciences from Southeastern Louisiana University, a foundation that informs their approach to food, foraging, seasonality, and sustainable sourcing. They are also a local volunteer leader with Slow Food East Bay, where they contribute to a broader movement toward a more sustainable, equitable, and community-centered food system.

Rosemary is the founder of Savour Supper Club, a series of elevated, intimate dining experiences hosted in backyards, dining rooms, community gardens, and other gathering spaces throughout the East Bay. Through these events, they celebrate seasonal ingredients, creativity, and the connections that happen around a shared table.

Rosemary joined The Table Catering in 2025 and feels deeply connected to the company’s mission and values. They are especially passionate about supporting local and sustainable producers, honoring seasonality, cooking from scratch, and creating experiences rooted in justice, service, and community. Whether cooking for a private gathering, teaching young people about food, or building community around the table, Rosemary brings curiosity, care, and a deep respect for the ingredients and people at the heart of hospitality.

Full Team - Coming soon

Berkeley Born | Oakland Owned | Local Love

"I anticipate a long-time relationship with the Table Catering"

Had a nonprofit donor breakfast to host, and the partnership with The Table went flawlessly. Nicole was professional, flexible, communicative from beginning to end.

Moreover, I can tell our guests were pleased with the cold breakfast
(both sweet and savory pastries, and fruit skewers) because they went back for more.

Craig W, Berkeley Faith Based Nonprofit

Featured Local Northern California Organic Farms

  • Avalos Organics

    Onions, other vegetables

    In 1998 Efren Avalos founded Avalos Organic Farm on 4 acres of land near Hollister, CA. Since then, he has expanded to 17 acres, growing a broad selection of produce for markets and restaurants. When you see Efren at the market, he is always smiling.

    As he says: “I love my job because I can bring this nice community a little bit of the good food that they deserve.”

  • Happy Boy Farms

    Tomatoes, squash, melon, greens, root vegetables

    Owner Greg Beccio has been growing organically for over 20 years in the Central Coast region of northern California. Happy Boy Farms is based near Watsonville and tends to multiple plots of land located in neighboring counties. Each field has a unique microclimate and soil structure, creating a multitude of growing conditions for a wide array of row crops chosen and planted specifically for each region and the changing seasons.

  • Kashiwase Farms

    Stone fruits, almonds

    Steven Kashiwase is a third generation farmer. Steven transformed his family’s farm from a conventional operation growing two cropsinto a mixed orchard producing fresh fruits and almonds for farmers markets and a few retail stores.

  • Burroughs Family Farms

    Bringing hand-raised and regeneratively grown products directly to you while protecting soil and water for generations to come.

    We feature Burroughs’ whole chicken, eggs, extra virgin olive oil and organic grass-fed beef.

  • Capay Mills Flour

    Capay Mills is a stone flour mill near Chico, California, that transforms sustainably grown heirloom grains into uniquely flavorful, fresh, & nutritious flours, rich in character and history.

    We prefer to cook and bake exclusively with Capay Mills whole wheat flour.

  • Massa Brown Rice

    Massa grows their brown rice in fertile soil using regenerative farming practices that are better for the land, our communities, and the environment.

    When it comes to the farm, they accept no compromise: great foods, vibrant soils, healthier planet.

    We prefer to cook exclusively with Massa Organics brown rice.

A taste of our own urban farming

  • Our backyard honey bees

  • Our front yard avocado tree

  • Our backyard harvest

  • Neighbors bounty

  • Our backyard lemon tree