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Les Deux Cochons

Co-Executive Chefs Stephen Roberts and Eric Burkett formed Les Deux Cochons after working together for almost six years. They were introduced by mutual friends who felt they had similar ideas and goals which could support each other's work. The initial one off work has, over the years, developed into a trusted partnership and friendship.

 

Together they have a combined total of over 30 years of experience in catering and events in San Francisco and New York. Les Deux Cochons provides in-home catering and popup dining events with a focus on French, Italian and Spanish ingredients and flavors. We additionally have recently begun to expand to provide customized concessions and packaged meals during the pandemic.

 

Eric Burkett serves as Co-Executive Chef and Chief Creative Officer, focusing on menu creation and kitchen operations. His culinary career began as a reporter, writing about food for the Anchorage Daily News. Eventually, he attended culinary school at City College of San Francisco and, over the years, has worked for several San Francisco catering companies, including Taste, where he was an event kitchen manager. He has nearly 15 years catering experience in addition to his work in pop-ups, restaurants, and as a personal chef.

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Stephen Roberts serves as Chief Operations Officer, focusing on the administrative and operational side while also supporting the preparation and delivery of food. He graduated from Fairleigh Dickinson University in 1991 and The Institute of Culinary Education in 2002 and has worked as a private chef and caterer since, including a successful series of popups for the last six years here in San Francisco. He additionally has over 20 years of working as an administrator and operations manager and brings an operations mindset to planning, organizing and best practices.