Catering with Chef Jean Magaña

About Our Chef Continued...

Chef Magaña had no idea his passion for the kitchen and cooking  would grow so greatly. Jean's career was undecided until after adolescence when he decided to take his bussing, waiting, and elementary skills to the next level. 

He began attending school at the Culinary Academy. The Culinary academy was purchased by Le Cordon Blue during his attendance and he proudly walked with the first graduating class of Le Cordon Blue San Francisco. After honing his skills as a Chef in college, Jean always made sure to check in on his Aunt and help her around her restaurant. While always lending a hand to his Aunt he was also working other restaurant and catering jobs. 

Jean became the Sous Chef of Catering at The San Ramon Conference Center and got some great experience he would find useful in his career as an Chef. From Sous Chef of Catering to Line Cook at a local Brewery called EJ Phairs in Concord. Jean  was eventually offered the Head Cook position at EJ Phairs but was eager to take the next step in his career path and nearly became part owner of a new venture. Jean learned the skills of a butcher along his culinary skills and became the lead man at a shop called La Charrita. Jean was leasing a facility and business from its owner, while the  owner expanded La Charrita's territory. 

After learning the skills to fully operate a business on his own Chef Jean headed back to his roots to become the Head Chef at his Aunt's Restaurant El Gieto. His Aunt was nearing the age of 70 as he stepped up to help her out and succeeded incredibly. Jean took over all of the day to day tasks and acuminated his skill and cooking even more notably. Eventually Jean and is Aunt would hand over El Gieto to his cousin and take the leap to start his very own venture.

Chef Jean Magaña invested everything he had into starting Ralph's Catering and has been serving Contra Costa County and beyond for over a year now and he couldn't be more excited in his endeavors. He looks forward to many years of elegant dishes, sweet and savory. His skills know no bounds; from authentic Mexican with handmade masa tortillas and pancita, that has customers flocking. To the all American dishes and barbeque we all come to know and love. From Indian curry to Greek feta and kalamata olives, Japanese precision of tempura to French macaroons and baguettes. The guilty pleasure of traditional Chinese, the authenticity of old school Italian pizza and pastas, to vegetables and fruits that look like bouquets of flowers, Chef Magaña knows exactly how to prepare and deliver the highest of quality dishes you desire. 

Boisterous catering, food trucks, & more, continue with Chef Jean Magaña on his journey serving the world with the most elegant, delicious, and satisfying foods and catering.