Burke & Black

Burke & Black is a women and minority owned catering company serving the greater San Francisco/Bay Area. We specialize in grazing tables, boards, boxes, and cones. As a small company we are able to set ourselves apart by maintaining a commitment to using the best ingredients available. We deliver premium artisanal cheeses, homemade jams and compotes, & desserts prepared just for us.

Burke & Black is also devoted to the environment through our use of sustainable packaging. Our company eschews single use plastics, all of our boxes are compostable, and all jars & utensils are reusable.

More than just creating beautiful food for our clients, everything we do is fresh, seasonal, high quality, and made with taste foremost in our minds.

Nicole and Monique met while working together at the Michelin starred restaurant Quince, in San Francisco. When home life took them away from the restaurant world they decided to create Burke & Black. Through Burke & Black they are able to continue doing what they love, creating memorable experiences with hospitality and a commitment to quality and taste.


Nicole Burke

Before starting Burke and Black, Nicole worked for over 15 years in restaurants both in New York (Del Posto), and San Francisco (Quince, Gary Danko). She is a graduate of the Institute of Culinary Education (ICE) in New York and has held several positions within the industry including; line cook, server, expeditor, and office manager. Nicole also headed the reservations departments of two of San Francisco’s hottest restaurants, and worked as a catering manager.

After being asked to cater a friend’s birthday, her passion for creating delicious works of art was ignited. Nicole uses her background in fine dining to select quality ingredients, paired with seasonal house made jams and compotes to bring elegant and flavorful fare to Burke and Black clients.


Monique Black

Monique Black has a passion for hospitality that has been nourished by her decade-long tenure in the restaurant industry. She started her career in the kitchens of New York City before finding her lasting home in fine dining as part of the front-of-house team in some of San Francisco’s most acclaimed restaurants, including the three Michelin-starred establishments Quince and Coi. She also spent a year in Washington DC, where she worked as the Maitre d of the two Michelin-starred Pineapple and Pearls, before returning to San Francisco and settling in Carmel-by-the-Sea. She brings her extensive knowledge and hospitality pedigree to Burke and Black, creating exquisite events and dining experiences for discerning guests.