Fogcutter co-founders Guillermo Perez and Caroline Hummer met in 2010, while they were both working on one of San Francisco's first gourmet food trucks. In 2011 they launched their own food truck, and have been partners in crime ever since.
CO-FOUNDER / CREATIVE DIRECTOR
Co-founder Caroline Hummer manages our wedding coordination, floral design, & production department. She loves getting to know clients intimately throughout the planning process, and then showing up at events early to watch her new friends enjoy the best day of their lives.
Caroline graduated from UC Berkeley in 2009 with a degree in English Literature and Creative Writing. She has worked in offices, kitchens, & farmers markets. Caroline opened her first business at age 23, and hasn't stopped dreaming up new ventures since.
CO-FOUNDER / EXECUTIVE CHEF
Co-founder and executive chef Guillermo Perez is the imaginative force that fuels our culinary creations. He’s passionate about local produce & seafood, and discovering innovative ways to present ingredient first dishes in mass scale.
Guillermo started his culinary career in 1995, at age 16. He has worked in over thirty kitchens, from small brew pubs to top fifty restaurants. Guillermo studied under chefs like Todd Humphries and Kelly McCown, and was the executive sous chef under Hiroo Sone at Michelin-starred Ame for over four years.
CATERING & EVENTS DIRECTOR
Natalie is a professional chef and event coordinator who is at heart a lover of all things food. Her favorite part of producing events is menu planning with clients, then seeing her beautiful creations enjoyed by happy guests.
Natalie loves traveling to learn firsthand about international cuisines - most recently she studied in Malaysia & Thailand. She is a Bay Area native and has a BA (with honors) in Women’s Studies from SF State.
LEAD EVENT COORDINATOR
Therese grew up on the sunny streets of Los Angeles, where she developed a serious passion for food and hospitality. Now a Bay Area transplant of over 11 years, Therese’s loves have matured into a keen sense of how to celebrate well. Therese originally joined our team as Caroline’s event and floral assistant, and has moved up the ranks to a lead wedding coordinator with a great eye for design. As a creative writing major, she can add a fun twist to any menu description, and brings her compassion and sense of humor to client management.
On her off days, Therese can be found chowing down at Good Luck Dim Sum or laying in bed with her (girl) cat George.
As our culinary director, Thomas manages all production at our kitchen. He juggles a billion details a day to keep our prep schedule organized, our deliveries going out on time, and our food tasting amazing. We tenderly call him our “culinary sherpa”, and his love of problem solving has lead us through many a difficult situation.
Born in Vietnam and raised in San Francisco, Thomas has worked in an array of restaurants, from Slanted Door to his own food truck, and has developed a truly unique and varied culinary style. He has a special place in his heart for cornerstone SF restaurants like Nopa and State Bird Provisions, and loves to try new food whenever he can get out of his own kitchen.
PASTRY CHEF & SOURCING MANAGER
Around the Fogcutter kitchen we call Najla our “Beautiful Person”—she’s the one in charge of making sure everything we produce is as pretty as can be. From managing our relations with local farms, to designing our seasonal cheese menus, to producing each and every piece of beautiful pastry that comes out of our kitchen, Najla makes us look good and holds our company to the highest standards.
Najla is one of those people who has lived a thousand lives, from a Ventura surfer to a coffee truck owner to a baker in some of the best shops in SF. If you ever need a recommendation for a perfect wine and cheese pairing, or someone brainstorm menu ideas with, Najla’s your woman. If you can’t find her at work, she’s probably sipping bubbles on Stinson Beach or van camping on the foggy roads of Big Sur.
Jeannine may be the youngest member of our management team, but she’s always blowing us away with her palette and attention to detail. She’s the glue that holds our kitchen team together. After growing up in the Bay Area and Las Vegas, and attending college in Miami, Jeannine was inspired by her frustration with her at home baking skills, a love of “Iron Chef”, and her sister’s culinary career, to start cooking professionally. Jeannine began honing her culinary skills by working a notable restaurants like Morimoto in NYC, and Aziza and 20th Century Cafe back in SF. Jeannine’s incredibly diverse background and “kitchen warrior” attitude makes her a fearless leader in our prep and event kitchens.
Jeannine is also an avid Dungeons and Dragon’s player and a festival addict, and the older folks in the kitchen love living vicariously through her day-off adventures.