Patrick David Schoolcraft is an accomplished chef with more than 35 years in the food industry. Patrick has owned and operated a variety of restaurants for over 30 years, recently Patrick Davids in Danville. He has studied with some of the country’s most respected chefs including the renowned Chef Daniel Boulud of Restaurant Daniel, Francois Payard of Patissier, and Eric Ripert of Le Bernardin.
With his extensive experience in the food industry, Patrick is constantly pursing culinary excellence. Patrick’s innovative cooking style combines the finest quality of food and presentation, which is the most captivating key to our Clientele. Fraiche Catering produce, meat, poultry, and fish are hand-picked from sustainable resources. He personally searches throughout the Bay Area at all the local markets for the freshest & finest ingredients. With his range of resources and knowledgeable kitchen staff, Patrick is able to design a custom menu for the Client and confidently execute any event whether it be a private dining for 20 or corporate event for 10,000.
Growing up in the Food Industry, Danielle has been surrounded by Spectacular Professionals in the Restaurant and Catering Business. Trained by Industry Leaders, Danielle began her passion for Catering and Event Designing at The Fashion Institute of Design and Merchandising in San Francisco. Throughout college she worked full time as a Event Coordinator, building and developing relationships with clients and many of the Bay Area's top vendors. After receiving her degree, Danielle expanded her knowledge in the event industry when she moved to Beverly Hills to work amongst Hollywood’s Entertainers. Between Los Angeles and San Francisco, Danielle has developed a strong sense and solid foundation for Food, Presentation, Entertainment, and Event Planning. Her creativity, attention to detail, and captivating personality, are essential elements that keep her clientele asking for more! Today, Danielle continues to proceed with Excellence and Sophisticated Sense of Style for every client with Fraiche Catering.
Laura brings a wealth of experience in Catering and Event Planning. She owned and operated Patrick David’s Restaurant and Catering business for the last 15 years. Laura has developed relationships with many high profile clients and Fortune 500 companies that she has served continuously over the years. Laura is highly skilled in developing effective service systems that deliver smooth operations throughout the company. She ensures the success of every event.