HALL OF FAME CATERING SERVICE
P ARK AVENUE CATERING
“We’re proud to be able to give back and to do things that benefit the county. It’s wonderful and it feels good to be recognized for what you do.” —Bruce Riezenman, founder and CEO
By Janet Perry
P ark Avenue Catering’s Bruce Riezenman says he believes in promoting a culture of respect—which is one reason so many of the Cotati business’s employees have stayed with him for many years. “When you treat each other with respect, then that gets passed on to everyone else who comes in contact with you,” Riezenman says. “The clients, the venues, the people who work at the venues, the vendors, the planners, the guests, everybody is then treated with that same care and respect. And I think that’s what really stands out.” It sure does—which is why Park Avenue has won more than 15 awards in our annual readers’ poll, placing it among a select few North Bay businesses in our inaugural Hall of Fame class. Last year Riezenman made some big changes. “I’m not one of the owners anymore,” he says. “As of January 2023, I became the CEO and now I’ve got three partners.” New partner Dianne Martin is in charge of business development and sales. She’s been working for the company for more than 20 years. Ari Weiswasser, owner of Glen Ellen Star Restaurant, is also a new partner and the executive chef. The third new partner, Josue Villalobos, is the operations manager and lead chef. He too has been with the company for more than two decades. Riezenman says there’s magic happening in the kitchen. “We have three superb sous chefs
Park Avenue Catering’s whole roasted maitake mushroom vignarola with red flint polenta cake.
to provide meals and support to the community. Through this work, Park Avenue was able to keep the catering team going. That meant when things opened back up, Riezenman’s team was ready to hit the ground running. “We were able to produce on the same high level we always were before,” Riezenman says. “We weren’t starting from scratch and having to bring new people in and train people. We didn’t lose our team. We kept our whole core team going.” When asked how he felt about Park Avenue Catering being inducted into the Best of the North Bay Hall of Fame, Riezenman again praised the whole crew. “I am so proud of my team,” he says. “I mean, really, really proud of my team.” “We’re so proud to be a part of the fabric of Sonoma County,” Riezenman says. “We’re proud to be able to give back and do things that benefit the county. It’s wonderful and it feels good to be recognized for what you do.” v
here and just an incredible team in the kitchen and with our chefs on site,” he says. Everyone was deeply affected by the pandemic, especially in the food-service industry, but Riezenman kept his staff, hunkered down and then pivoted. He didn’t lay off anyone. Riezenman reflects on that period of time and recalls working with several nonprofits
Bruce Riezenman
parkavecater.com
Best of the North Bay 2024
Northbaybiz 17
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