J Squared Catering

The story behind J Squared...

Johnny & Julia met at the California Culinary Academy in San Francisco; a fast friendship and a playful sense of competition in the kitchen were the seeds of their relationship, but it wasn’t long before the two began dating. Dates often consisted of cooking for one another, and the couple soon found that their respective culinary styles complemented each other ideally. Competition became teamwork and soon the pair was cooking for friends and family on a regular basis. After culinary school, Johnny and Julia spent adjoining stints in Europe: Johnny cooked in Spain, Julia in Italy. Both had previously lived in their respective countries, and discovered the paramount importance of travel in becoming a well-rounded chef.

Returning to San Francisco, Johnny and Julia got a place together and began working (and eating) their way around SF's restaurant scene.  Working under some of the city’s best chefs, they sharpened their skills and mastered techniques as they honed their vision of what it meant to serve the very best food possible. In their early days on the line, the late nights after work were often spent finishing a bottle of wine and letting it inspire them to co-write fictional short stories, with every image, event, and emotion inspired by the wine they were drinking. They titled their endeavor Sinful Sips, and produced six stories before "putting down the pen." Clearly, the strange couple were made for one another.

Back in reality, they continued to cook for friends and family, and began to book informal catering events here and there. The couple quickly began to realize that the way they most enjoyed cooking… was together. Each and every outcome of their collaboration was a smashing success, and the seeds that had been planted way back in culinary school began to sprout into an idea.

At the same time, Johnny and Julia began to look north to wine country, away from city life and closer to the source of so much of the food they were cooking and eating. Indeed, some of the best meat, produce and wine in the country come out of Sonoma Valley and the surrounding area; and the more time they spent there, the more they knew it was where they wanted to be. The couple, by then engaged, found a house in the Russian River Valley, and when they received a request to cater a party in Healdsburg after less than a month in town, it was clear that J Squared Catering had to become official. Built on a relationship (and now a marriage) that has flourished in and out of the kitchen, and steeped in the bounty of Sonoma Valley, J Squared creates exquisite meals for unforgettable wine country dining experiences.

Our Philosophy...

Every plate of food we serve has a story behind it. We might have grown the tomatoes that we served you, roasted with Saba and finished with smoked sea salt; or we might have hand-picked the greens and spring onions for your salad at the farm up the road that morning. Some of our best friends up and down the valley are the farmers, growers, and purveyors of Northern California's most exquisite delicacies, and nothing makes us happier than sharing that food with others. Local, seasonal cooking in Sonoma Valley tells the story of the land, and we aim to share that story with you in as many delicious and exciting ways as we can. With unparalleled warmth and seamless professionalism, we bring our love of wine country food to wine country food lovers.

About Julia...

Born and raised in Marin County, Julia grew up with both feet in the kitchen, cooking for her family alongside a mother who loved to explore Northern California... with her stomach as their guide. Always inspired by her surroundings, Julia is a student of California cuisine by nature: seasonal ingredients speak to her, and her skills effortlessly bring out their best. Julia's time spent living and cooking in Italy both broadened and honed her craft, and bolstered her love of Italian techniques and ingredients. Back in San Francisco, she worked first in pastry at Restaurant Gary Danko, then moved over to savory, on the line at Boulevard; it was during her first year at Boulevard that the restaurant won its James Beard award for most outstanding restaurant in the country. But Julia wanted to deepen her connection with the food, to simplify her cooking and clarify her vision. Cooking bountiful wine country feasts for friends and food lovers, she is thrilled to able to share her love of California and its cuisine with others.

About Johnny...

Originally hailing from Maryland, Johnny came to the west coast to attend The California Culinary Academy in San Francisco. Though he intended to be only a temporary resident of the Bay Area, he immediately fell in love with its incredible bounty of food and wine, and knew he had found his new home. Upon graduating at the top of his class, he travelled to Spain to cook at Restaurant Martin Berasategui, eating his way across Basque country for several months and soaking up the local food and culture. He returned to San Francisco, working the line at Waterbar and Aziza before delving into catering and corporate catering around the Bay Area; during his time in corporate catering, he helped open Root, the first primarily vegan cafe at Google headquarters in Mountain View. Johnny enjoys growing food almost as much as he does cooking (and eating) it: building his agricultural knowledge and expertise were a big part of the draw to live and cook in Sonoma Valley, a place so connected to the land, and so interested in the process of growing food from it. An accomplished food writer, Johnny also contributes sporadically to his blog, Tasty Morsels.