about us

this is our story

Catering for Los Angeles since 1991

At Taste & Company, we believe exceptional food doesn’t need to be stuffy or pretentious. Some of our best menus are inspired by clients wanting a simple picnic or food that appeals to adults as well as 5 year olds.

Since 1991, Taste & Company has covered a lot of ground. Our staff comes from diverse culinary households, and as world travelers, we’ve been exposed to food and entertaining ideas worldwide. With over forty years combined experience in the food industry, our creative team can make your entertaining dreams come to life. Clients marvel at how Taste & Company can prepare exactly what they want, or run with a seed of an idea and create a one of a kind event. Our imaginative style and design, elegant presentations and heartfelt care keep our clientele coming back for seconds.

Chef Cynthia

Raised above her parents’ restaurant in New Jersey, Cynthia Mamukari was born into the food business. “If I wasn’t working for my parents, I was helping my grandmother prepare the main meal.” Cynthia graduated with honors from Syracuse University in Design and Architecture and worked for a top architectural firm, traveling all over the world and living in Paris and Athens.

The recession of the late 70’s hit the architectural business and building slowed to a crawl. Cynthia moonlighted in an oh-so familiar place, a restaurant. She was the Maitre d’ and baker for L.A.‘s Joe Allen Restaurant. Cynthia’s flare for food, smooth management style and grace with the guests caught the eye of the owner-restaurateur, Joe Allen, who sent her to train as a chef at his New York location. There she put down her drafting pencils and took up a carving knife.

In addition to traveling and working as a private chef for celebrities and industry executives, as well as, several chef and guest chef positions at Joe Allen’s in Los Angeles, Paris, Toronto and New York, she also designed the Orso kitchen in Los Angeles. Cynthia’s first catering event was titled “Food As Architecture, Architecture As Food”, a fund-raiser for the Women’s Culinary Alliance, where she served a cast of thousands. The unique presentation, inspired by her background in design and architecture, was a creative success.

Living in California has influenced Cynthia’s take on cuisine with a focus on low fat, healthy eating. She developed a No-Added Fat, Sugar & Salt product line which parlayed into cooking for and traveling with celebrities and executives at Creative Artist’s Agency.

We are Going Eco Friendly

At Taste & Company we are committed to following eco-friendly practices in our services including:

  • Sourcing sustainable seafood whenever possible and avoiding use of endangered seafood

  • Boosting use of produce from local organizations and eco-sensitive growers to more than 60 percent

  • Cooking from scratch, using all natural ingredients which results in lessening the environmental impact, while offering memorable and mouthwatering cuisine

  • Biodegradable and compostable disposables upon your request

  • Offering 100 percent organic menus upon request

  • Offering vegetarian and vegan alternatives

  • On-site recycling of glass and paper products upon request

  • Office practices include having our cardboard & paper products picked up by recyclers daily

  • Office policy limits amount of in-house printing

  • Reduce the use of water bottles by 95%

  • Cleaning with products that are biodegradable & nontoxic

  • Using energy efficient light bulbs

Giving Back

A LEGACY OF TASTE – making a difference, one event at a time. We create events for non-profit
organizations at our below our cost. Our goal: Donate $50,000 of in kind services by the Year 2012. Click here to see our Legacy Partners & Contributors