Ray’s Catering starts and ends with family. The Offenbach’s have been in the food business since Isadore Offenbach migrated to the United States in 1909. He was a butcher by trade, and his youngest son, Ray, followed in his footsteps. Ray and his wife, Angela, raised a family of four boys and two girls. When Ray’s oldest son, Rodger, came home from college, he worked the meat counter at his dad’s butcher shop in Mill Valley. He convinced his dad to expand the business and open a deli. Their sandwiches and meat selections created a local buzz. People wanted more! Ray and Rodger began catering local parties, and a new business venture was off and running!
Rodger and Sidra Offenbach married in 1975 and devoted their working lives to the growing business. They were visionaries in the industry and grew the business to accommodate multiple parties in one day. With a commercial kitchen that was solely used for special event preparation, they purchased catering trucks, and portable cooking equipment, along with tables and chairs. Their
goal was to provide a one stop shop for their customers by providing everything needed for an event. They hired staff that primarily consisted of family and friends. The Ray’s Catering family was cultivated from the Offenbach way of life-good family values, hard work, excellent service, a passion and joy for life, and of course delicious food! Customer satisfaction has always been their focus. This was another bastion of service that put the business in a pantheon of their own as the company grew to accommodate growing catering demands. People who hire the firm know what they’re getting – exceptional food and service from the Offenbach family.
Dan and Luke Offenbach are now the owners and have actively been running the business for the past ten years. Rodger and Sidra taught them well. Growing up in the family business, they learned every aspect of the food service industry from the ground up. They both bring a unique expertise to the business. Dan, with a finance degree from Marquette University, is the front man who heads all business operations. He leads an office staff that is dedicated to helping clients with their event plans from start to finish. One call to Dan and the ball is in motion!
Luke, with years of cooking experience and formal training at City College of San Francisco’s Culinary Program, is the Executive Chef. Luke has been cooking their time tested recipes for events of all occasions. He has a flair for developing new recipes to compliment your signature event. Luke’s passion for cooking and creative vision has translated into decadent dishes that have been wowing our customers for years. Under Luke’s guidance, our kitchen has flourished and the food quality and presentation has become a hallmark of the company’s brand.
With Dan and Luke at the helm, the catering company is now a third generation family owned business. The brothers continue to strive for the excellence and professionalism the company is known for. Customer service is their number one priority. They look forward to working with you to create an event with a lifetime of wonderful memories.
2014 BEST CATERING COMPANY: RAY’S CATERING & MARIN-SONOMA PICNIC
Author: Alexandra Russell
May, 2014 Issue
“It’s a long history of family and hard work.” —Dan Offenbach
Rodger and Sidra Offenbach founded Novato-based Ray’s Catering in 1975; their sons, Dan and Luke, now run the business. But the family’s tradition in the food industry dates back to 1909, when Rodger’s grandfather, Isadore, a butcher, migrated to the United States.
“It’s a long history of family and hard work,” says Dan, manager and event coordinator (Luke is executive chef). “When our parents started this business, they approached it as a long-term venture. They were pioneers in the 1980s of turning this into a viable business. Today, we’re well-established because of the word-of-mouth we’ve earned over the years.”