Executive Chef of Balboa Catering, Alex Garfinkel, has spent the last decade developing his talents at a collection of iconic eateries. He opened his career at the pinnacle of French cuisine in Philadelphia, receiving a Francophile influence from his time at the acclaimed Le Bec Fin and Lacroix. He further honed his talents at Morimoto and Amada, where he learned food preparation and presentation in the distinct styles of two Iron Chefs.
He then traveled abroad to Spain, studying traditional Spanish tapas & molecular gastronomy during a year working under Andoni Luis Aduriz of Mugaritz — one of the top 10 restaurants in the world. In the course of his journeys, Alex has learned the techniques of an incredible variety of ethnic cuisines, which he mixes expertly into inventive and inspirational dishes — with special consideration for locality, seasonality & sustainability.
As a husband and wife duo, Jocelyn manages the front of the house in this catering operation. Her background includes attending the California Culinary Academy in San Francisco and working in some of Manhattan’s best restaurants such as Tribeca Grill and Park Ave Cafe as a line cook. After moving to New York to become a chef, Jocelyn quickly realized her true calling was still in food, but not cooking. She started working for a specialty food purveyor and has worked with some of Philly’s most prestigious restaurants as her clients.
Building a life together, Jocelyn and Alex have formed Balboa Catering. With both their histories in working at fine dinning restaurants, they have the knowledge, passion and experience that takes Balboa to the next level. With a strong focus on naturally and humanely raised proteins, locally produced fruits and vegetables and an eye for artistic food, your experience with Balboa Catering will be unlike any other.