Blue Heron Catering Story
Blue Heron is highly sought after because we work so closely with the people who grow, raise and produce everything we use. It is not unusual to see a chef, event manager, or owner out on the farm or behind the booth at the market stall-this means we are who they recommend.
We believe in great service and build our team around this premise. When we curate your event, who is there is as important as what we serve. Many of our staff members come from some of the finest restaurants and share our commitment to making every event one to be remembered and treating every guest as someone important. Blue Heron firmly believes in the wow factor and the magic that lies in the details.
Debbie, the CEO and owner of Blue Heron Catering and The Cannery Cafe, has strong community ties in both Oakland and the Castro Valley/Hayward area. It has been her philosophy that if you know and support your community by giving them what they want and need, your business will thrive. When she was asked to open the Cannery Cafe in Hayward, she was chosen over other companies because of her commitment to being a sustainable business. This also means hiring locally, including interns from local schools and paying living wages while offering our customers reasonable prices and a comfortable, safe place to enjoy a meal and a friendly conversation. Through fair leadership and support, she has reached milestones with her businesses that would not be possible without the teams she employs and the partnerships with local vendors, venues, nonprofits and businesses.
VP of Operations and Expansion
A native New Yorker, Jeff Rosen has been interested in food and cooking since his youth.
In 1987, after attending the respected Hospitality program at FIU in Miami and years of paying his dues as a line cook, Jeff followed his dream to be part of the San Francisco Bay Area culinary scene. In 1991, Jeff dove into the world of Bay Area fine dining by becoming the Executive Chef of Mallard Group Restaurants. Jeff ran the kitchens of 4 different and distinct dining concepts; Savannah Grill in Corte Madera, Clark’s By the Bay in Redwood City, Buffalo Grill in San Mateo and Bighorn Grill in San Ramon.
While at Mallard, Jeff had the opportunity to work alongside two of his San Francisco culinary idols: Mark Franz of Stars, Farallon and Nick’s Cove, and Nancy Oakes of L’Avenue, Boulevard and Prospect. Chef Rosen then struck out on his own opening the critically acclaimed Avenue 9 restaurant in the Sunset District of San Francisco. Jeff has been called an “Avatar of New American Cuisine” by Paul Reidinger of the San Francisco Bay Guardian Newspaper.
After a successful 7-year run at Avenue 9 and many years in fine dining, Jeff turned his work to College and University Food Service as Executive Chef of Stanford University’s Stanford Dining. While at Stanford, Jeff was a crucial part of the dining team that won the coveted Restaurants and Institutions Ivy Award as well as the Santa Clara County’s Acterra Award for Sustainability. Under Jeff’s purview was developing and executing Stanford Dining’s Commissary program which encompassed 22 residential and retail outlets serving 10,000 meals per day.
Chef Jeff Rosen continues to be one of the San Francisco Bay Area’s leading artisan culinary driven caterers and has become a partner with Blue Heron as Vice President of Operations and Expansion. His mission has been to further the culinary scope of Blue Heron’s operation as well as creating the first Cannery Café in Hayward. Under Jeff’s watch, Blue Heron has become the exclusive caterer of Tanya Holland events recreating her wonderful cuisine from Brown Sugar Kitchen and B-Side BBQ.
As a chef, it is important to know where your ingredients come from and to have a relationship with the people who produce and grow them. Jeff is passionate about resource conservation and supporting the local foodshed.