Theodore de Bry engravings, copied from Jacques le Moyne drawings made in the 1500's, are the inspiration for our logo.
Native Catering was born in early spring of 2014 after owner and BBQ Chef Wyatt Fields was transitioning from the part-time life of his former catering company, Season Event Co. and the vampire-esque schedule of bartending in downtown SF. Inspired by the Texas style brisket and old world grilling techniques they began to carve out there unique niche and never looked back. Native takes the Bay Area approach by sourcing its bounty of products from sustainable, local, and organic farms and purveyors. Lovers of cast iron, copper, and made-in-America products are continuing themes throughout the front and back of the house at Native. Customer service and dealing directly with clients is the formula here. The BBQ recipes remain the same, produce and seasons change, Native's integrity does not.
Current owner and BBQ Chef Wyatt Fields, started his journey at the ripe age of 14. Applying for a workers permit at his high school, he began work at the former Chart House on Northern California's Montara Beach. From dishwashing, bussing, salad bar, and the oyster bar experience was gained for a long journey in the hospitality industry that later led to his passion for cooking and BBQ culture.
Traveling throughout Mexico, El Salvador, Puerto Rico, Indonesia, and Australia was an eye opening experience of flavors and techniques native to each country that provided the inspiration which later became Native Catering. While studying at Kitchen on Fire, a small cooking school in Berkeley, CA, the "fire'' had indeed been ignited. Interning became the means that proved the best way to gain technique and experience in the culinary field for Wyatt. Year-long stints at Pacific Coast Meat Company and 15 Romolo in San Francisco brought meat fabrication knowledge and standard line cooking skills. The Pacific Union Club of San Francisco offered Wyatt a paid internship and the experience of working for a strict, high-end, large scale catering operation.
It later became the unpretentious BBQ and open fire cooking methods that proved to be the perfect fit. "Creating the consistency that amazing BBQ demands is without a doubt the most important aspect of what we do," says Wyatt. This alone sets Native Catering apart from the rest amongst the new surge in Bay Area BBQ.