San Francisco War Memorial
SAN FRANCISCO WAR MEMORIAL & PERFORMING ARTS CENTER
301 VAN NESS AVE. SAN FRANCISCO 94102
Contact: CATERING AND SPECIAL EVENT SALES
Ballet Group Packages
|Opera Group Packages|
|Sample Menu – Buffet Breakfast|
|Sample Menu – Cocktail Hour|
|Sample Menu – Rehearsal Dinner|
|Sample Menu – Birthday Luncheon|
|Sample Menu – Summer Gala|
|Sample Menu – Wedding Buffet|
|Sample menu - Dessert Reception|
|A La Carte Menu|
|Wine & Beer List|
|Nutcracker Group Packages | Reserve Today|
|SF Symphony Pre-Order Menu | Available at Davies Hall Only|
Dean W. Rona
Executive Chef - Café at the Opera at the SFWM
Dean Rona began his career at the young age of 11 as a student at the New Orleans School of Cooking. Following his passion into his adulthood, he enrolled at the California Culinary Academy in San Francisco and worked alongside some of San Francisco’s premiere chefs including Jeremiah Tower, Yves Garnier and Wendy Brucker.
Graduating with honors, Chef Rona returned to Southern California and became Executive Chef at Habana, Dominick's and Bouchon. After moving to upstate New York to work for a recording studio as Executive Chef, Rona met Joachim Splichal.
Chef Rona's tenure with the company began in 2005 with the Patina Catering team. He managed the catering kitchen and honed his skills at VIP events including the Emmy Awards Governor's Ball, Independent Spirit Awards, film premieres and exclusive private dinners. In 2007, Chef Rona was promoted to Executive Chef, Patina Restaurant Group. In this new role, he headed several of the company's premiere cultural venues including Los Angeles County Museum of Art, Segerstrom Center for the Arts and Cerritos Center for the Performing Arts. At the end of 2008, Chef Rona was promoted to his current position of Executive Chef, San Francisco War Memorial and Performing Arts Center. Catering to the San Francisco Opera, Ballet and Symphony is a unique opportunity that complements his culinary style. Chef Rona especially enjoys creating a seamless cultural experience for patrons by crafting performance-inspired menus.
In his spare time, Chef Rona enjoys traveling, shopping for vintage cookbooks, trying out new restaurants and talking food with anybody who has a passion for cooking and the culinary arts.