SF DELICIOUS
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We Do This For The
Love Of Great Cuisine
Chef/Owner Abigail Ward developed her
interest in culinary arts learning to make home made pastas and pastries
from her Aunt as a child. After high school she graduated with a
Culinary Arts Degree from the Culinary Institute of America in Hyde
Park, NY. Afterward she went on to hone her skills, cooking in some of
the finest restaurants in the NY Adirondacks and Northern New Jersey,
including The Sagamore Trillium, The Lake George Club, Eccoqui (now Due
Terre), and The Bernards Inn.
Chef/Owner Michael Christie learned to cook at a young age from his father who is an avid Italian comfort food cook. Out of high school he received a bachelors degree in economics, while working as a waiter at the Mohonk Mountain House. After graduation he decided to fulfill a dream of training to cook with his brother-in-law, Chef Tony at the Lake George Club in Upstate NY. He would also work at Cate's Italian Restaurant in NY before spending a year cooking in San Francisco at Michelin Starred Cortez. Then travel back to NY to cook at Beso and to become Chef De Cuisine at The Locust Tree Restaurant.
Michael and Abigail met one sunny day at the Lake George Club and after a time, in the Fall of 2007, moved to San Francisco and opened SF Delicious Catering. For the first year, while the company was getting off the ground, Michael worked in the butcher shop at Bryan's Quality Meats. Abby worked as Assistant Director at the Cheese School Of San Francisco until 2009.
Chef/Owner Michael Christie learned to cook at a young age from his father who is an avid Italian comfort food cook. Out of high school he received a bachelors degree in economics, while working as a waiter at the Mohonk Mountain House. After graduation he decided to fulfill a dream of training to cook with his brother-in-law, Chef Tony at the Lake George Club in Upstate NY. He would also work at Cate's Italian Restaurant in NY before spending a year cooking in San Francisco at Michelin Starred Cortez. Then travel back to NY to cook at Beso and to become Chef De Cuisine at The Locust Tree Restaurant.
Michael and Abigail met one sunny day at the Lake George Club and after a time, in the Fall of 2007, moved to San Francisco and opened SF Delicious Catering. For the first year, while the company was getting off the ground, Michael worked in the butcher shop at Bryan's Quality Meats. Abby worked as Assistant Director at the Cheese School Of San Francisco until 2009.
