Who We Are
Behind every great catering company is a great
staff; we’re proud of ours.
Comprised of food lovers and service enthusiasts, our
staff plays a key roll in creating the appropriate atmosphere
for your event. Whether a formal dinner or an informal
family celebration, our staff is there for you. It is
not unusual for our repeat clients to request staff
members by name, for the service they provide is memorable.
really enjoy working for you, much more so than anyone
else. Your events are more exciting, your crew is always
excellent, and the food is always amazing.”
Savoy Event partners/owners Robert Gott and
Mica Talmor-Gott met in culinary school. They soon discovered
their feelings included more than just a mutual love
of food. Theirs is a story of passion: passion for food,
for life, for Savoy Events, and for each other.
Cooking is a way of life for Mica. “In
my family, the way to show love and affection for people
is to feed them.”
Mica’s practice of cooking with the freshest ingredients
and making everything from scratch was ingrained at
an early age. Mica’s grandmother lives on a small
dairy farm. Her family eats homemade cheese and cream
and eggs from their own chickens. They cure their own
olives and preserve fruit and vegetables to enjoy throughout
It was on this small farm that Mica learned about the
incredible diversity each ingredient offers: “When
you eat off the land, you eat with the seasons—and
you learn to make many things with each ingredient.”
Mica studied classic French cuisine and learned about
kosher law at the Chef Training Program in Haifa, Israel.
She then moved to the United States to earn her Pastry
Chef Degree at the California Culinary Academy’s
Baking and Pastry Arts program.
After graduating, she quickly distinguished herself
by working for some of the Bay Area’s most creative
restaurants and caterers.
As well as being an accomplished chef, Mica’s
talents as a pastry chef are widely recognized. She
was invited to prepare the dessert course for a James
Beard dinner. In addition, EOS restaurant was awarded
“Best Place for Desserts” from the San
Francisco Bay Guardian during her tenure as a pastry
chef. Both the San Francisco Chronicle and
the Oakland Tribune recognized her creative
talent in restaurants both in San Francisco and in the
Robert’s entry into the food world began
innocently enough. “When I was in high school,
I wanted a job. I didn’t care what the job was,
I just wanted to be able to go to school and work at
the same time. So I took a job as a baker so I could
work before school.” Thus began Robert’s
illustrious career in the food industry.
Both family and teachers
anticipated an academic career for Robert. Instead,
he surprised them by enrolling in the California Culinary
Academy to pursue what had become an ongoing fascination:
graduation, Robert became a baker at a boutique grocery
store. It didn’t take long for his ability to
be discovered. Within 2 years, Robert was promoted first
to Head Baker, then to Bakery Operations Manager, and
finally to Buyer and Supervisor. His passion and ability
in both baking and management led to him being widely
sought as a consultant by well-known Bay area bakeries.
He established a reputation for helping bakeries operate
successfully and grow considerably while increasing
Ever one to feed his curiosity, his forays in the food
arena include using a solar oven to make and sell baked
goods at local farmers markets, and working for numerous
catering companies to learn all facets of the business
before he and Mica went into business for themselves.