Welcome and nice to meet you! Our business is Chef-owned and family-operated and we are based in the Southbay of Los Angeles, ready to serve all over greater LA and Orange County. Our partners have a combined 65+ years of luxury hospitality experience and we started ABK in May 2015. We enjoy doing a wide variety of catering events from simple home parties to spectacular weddings with live cooking and full service.  Each time we get to be part of an event it is special and important to us- from menu planning to food presentation to staffing the right team, we love what we do and look forward to serving you!

 
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CHEF MICHAEL MAZZOTTA

Originally from New England, Chef Michael has traveled extensively throughout Japan, Vietnam, Thailand, Cambodia, Honduras, Mexico, Belize, Guatamala, Nicaragua, Costa Rica, Columbia, Greece and Italy. His passion for cooking came after completing his business degree and understanding the importance of food to creating a sense of community and healthy emotional nourishment. His focus at ABK Catering is on reviving traditional made-from-scratch family foods such as curing fresh salmon and aging his own cheese. There are no short-cuts, perfecting a craft means taking time, diligence, care.

 

 
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JESSICA LO IBARRA

Her guiding principles are of hospitality as an entire experience, one that is woven together with place, service, food and art. Born and raised in Canada, after getting her degree in illustration at Art Center College of Design in Pasadena, she worked for various design firms and MGM MIRAGE in design, management and marketing. Career highlights include traveling with Mayor Eric Garcetti to Shanghai and Beijing to support Chinese investment in Los Angeles and opening Aria Resort & Casino in Las Vegas as both a member of the design and Far East Marketing team. And yes, she can pour from a porron.

 
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BERNARD "BEÑAT" IBARRA

Basque Country native and renowned Chef, Beñat is the heart and soul of this culinary-focused operation. Having worked and traveled extensively through Asia, Africa, North America, Europe and the Middle East, he combines his passion for food with skillful execution from a luxury resort background. He has held Executive Chef positions at Mandarin Oriental Hong Kong, Shangri-La Singapore, various Four Seasons and Aria Resort & Casino Las Vegas.