Chef Mary Marlet has worked in some of the finest restaurants on the Mendocino Coast, in Nevada City, and Grass Valley. She has worked and apprenticed under some of the best chefs in the industry since the age of 19, developing skill, technique, and confidence in the kitchen. Inspired by those who mentored her, she embarked on a journey that would lead her to her place in the Culinary World.
By age 24 Mary was the Pastry Chef at The Heritage House Inn in Little River after several years at the Seagull Restaurant in Mendocino. She then moved to Nevada County working at Tofanelli's, Peter Selaya's Parlor, and Latitude's in Auburn.
After years of working in restaurants, she felt she was missing out by not connecting with people personally. She decided that shifting her focus exclusively to catering would allow her to work her magic in the kitchen, be more creative, and provide personalized service on a one on one basis with customers.
Licensed and Insured
Certified by the National Restaurant Association
Mary has created a menu of what she refers to as Eco Chic Cuisine. She uses her passion and expertise in utilizing local and regional food as well as vegetables, herbs, and fruit from her own organic garden and orchard to create innovative dishes with California and International flavors and flair. Mary is an award winning chef with recipes published in Bon Appetite's Favorite Restaurant Cookbook.
The team uses earth friendly practices such as recycling, composting, and biodegradable products. Conscious Catering supports organizations whose mission it is to save and protect the environment, hunger and human needs projects, and local animal rescue groups. Mary has volunteered and catered for many local non-profit organizations such as The Bear Yuba Landtrust, SYRCL, KVMR, Music in the Mountains, and the Nevada County Arts Council.
About Chef Mary
Chef Mary Marlet