Ethan Mantle Email & Phone Number

As the Co-Founder and CEO of Componere Fine Catering, I am fortunate to lead a uniquely talented team that helps make us one of the best catering companies in the country.Componere is Latin for “to bring all the parts together,” and that’s what we’re passionate about — bringing together world-class cuisine, service, design, and execution to create experiences that bring people happiness. Our culinary team trained in many of the top Michelin-starred restaurants in the world. That level of excellence is reflected in the consistently high level of our food, whether it’s for 6000 guests at the Quail Motorsports or a celebrity wedding in a remote location with no running water or power.I am a chef at heart who loves food but I also enjoy (most parts of!) leading a business, especially strategic planning, building an incredible culture and management team, and developing systems. Componere was the first catering company in the country to win Inc. Magazine’s Best Workplace in America award, after an in-depth process including anonymous surveys of our team members, and that is one of the awards we are most proud of. My own culinary training includes graduating from the Culinary Institute of America in NY, where I was the class graduation speaker. Following that, I worked as a stagiaire at the three-star Michelin restaurant Georges Blanc in Vonnas, France, and then at The French Laundry upon returning to California, after a personal recommendation from Chef Roland Henin, Thomas Keller’s mentor. Other highlights included working with Hubert Keller as the Chef Tournant at Fleur de Lys, when it was the number one restaurant in San Francisco, and at The Elderberry House at the Chateau du Sureau.In addition to my culinary experience, I completed the SBA’s 30 Week Business Management Course, taught by Harvard MBA Steve Roth, and was invited as an SBA success story to speak to over 1,000 entrepreneurs at the California Governor's Conference on Small Business and Entrepreneurship. I have also spoken at industry conferences including the Catersourse/Special Event Conference. We have successfully navigated both the Great Recession and the COVID Pandemic, and have grown consistently with a laser focus on execution, knowing that an incredible event is always the best marketing.

Listed skills include Catering, Menu Development, Culinary Skills, Event Management, and 26 others.

• Owner

  Componere Fine Catering

  Jul 2004 - Present

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  The Culinary Institute Of America