The Table – June 2026

From Our Table to Yours

Well, hi. We’ve been meaning to do this for a while — sit down, pour a glass of something good, and actually tell you what’s been going on with us. Not the polished, website-version of us, but the real version: the events that surprised us, the people on our team who we absolutely cannot stop talking about, and the ideas we’re genuinely excited to cook up with you next.

So here we are. Welcome to Issue One of The Table — a monthly letter from us, David and Tom, and the whole Big City Chefs family. We promise it’ll be worth the read. And we’ll try to keep it fun.

— Tom & David, and the Big City Chefs crew

A milestone worth celebrating
— and a spread worth lingering over

Earlier this month, we got to be part of something that genuinely stopped us in our tracks. A stunning new luxury property in North County San Diego had just hit 75% occupancy — a huge milestone for any multifamily community, and especially meaningful for a brand new building still finding its footing. They wanted to celebrate with their residents. We got to figure out how.

The answer? A grazing table. But not just any grazing table. We built it — a long, abundant, beautiful arrangement of artisan meats and cheeses, briny olives and cornichons, fresh and dried fruits, honeycomb, little pots of mustard and fig jam, and sliced baguette — all of it housemade by Chef Danielle of Giana Bakery and Provisions in Dana Point. Every single thing on that table came out of her kitchen. Residents who’d never spoken slowed down, reached for the same prosciutto, and suddenly had something to talk about. That’s what good food does.

Oh, and we did tacos for Cinco de Mayo too. We know — very original. But the al pastor was marinated overnight, the guac was from scratch, and residents lined up twice. Sometimes the classics are classic for a reason.

Meet Chef Danielle — and why we're so glad she's heading south

One of the things we’re most proud of at Big City Chefs is the caliber of people on our team — and the fact that so many of them have entire creative lives outside of our events. They’re not just hired hands. They’re chefs with their own businesses, their own followings, their own standards.

Chef Danielle is a perfect example. She owns Giana Bakery and Provisions in Dana Point — a highly rated Italian bakery and wine bar she built from the ground up. When she shows up to an event, she’s not working from a vendor catalog. She’s bringing her own craft and reputation. This month she’s relocating to Oceanside, putting her right between San Diego and OC — meaning more of you get access to her, more often. If you haven’t visited Giana Bakery yet, go. You’ll feel like a local on your first visit.

Next month we’ll be featuring Chef Alex from the Bay Area, who sells artisan breads and pastries at farmers markets and to restaurants throughout the region. Stay tuned.

It's Pride Month — and it means something to us

We don’t just celebrate Pride because it’s on the calendar. As an LGBTQ+ owned business, David and I have built Big City Chefs with values of equality, kindness, and belonging baked into everything we do. June is personal for us. It always has been.

This month we’re leaning in across all our markets — Pride mimosa brunches, craft cocktail happy hours, and in select markets, drag bingo and entertainment alongside our culinary hospitality. And for every Pride-themed event we execute in June, we’re donating 10% of our profits to the Trevor Project, doing life-saving work for LGBTQ+ youth. Book a Pride event with us this month and you’re part of that too.

Summer is also officially here — pool parties, luaus, BBQs, Fourth of July events, and mixology classes are booking fast. Reach out sooner rather than later!