About Oren's Kitchen
We take local, seasonal ingredients and prepare them with care and attention. Our goal is to let the beauty of the bounty of California shine through in all of our menus whether its a corporate lunch or a gala for hundres. We focus on healthy preparations without added sugars or artifical ingredients and beautiful presentations. You can taste and see the difference in our food. We shop at the farmer’s market weekly to bring the best of the season to your menu.
As long-time community members we're constantly identifying potential partnerships to contribute back with a win-win to our local community. We recently launched Plant to Plate, an afterschool program for high school students from the Richmond area. Plant to Plate teaches the students how to grow organic produce in our garden and then use that produce to create beautiful healthy food. The program is a partnership between Chef Arnon Oren and West County DIGs (Developing Instructional Gardens in Schools).
"En cuisine, comme dans tous les arts, la simplicité est le signe de la perfection.”
- Richard Olney Simple French Food
Translated, this means: “In cooking, as in all arts, simplicity is the sign of perfection.” I was fortunate to grow up in remarkable—and simple—surroundings. In the small village where I was a boy there was an abundance of fruit trees, a goat for milk and cheese, honey bees, and olive trees for cured olives and olive oil. My first tastes were of pure foods and fresh flavors. My romantic side still tries to get back to that amazing experience with every dish I make.
Over the past 15 years, I’ve had some great experiences as a chef. I was the former Executive Chef at Café Cacao for Scharffen Berger Chocolate Maker. I’ve worked next to some great talent, like the many chefs at Alice Water’s Chez Panisse in Berkeley and Oliveto Café & Restaurant in Oakland. I established and sold my specialty nut business to Nuthouse! Granola Co. Each experience gave me a bit of unique wisdom about cooking and the honor of bringing food to someone’s table.
My formal training was in Lyon, France at École des Arts Culinaires et de L'Hôtellerie and several restaurants. It was wonderful to be educated in a country known for its cuisine and culinary standards. I was impressed with how accessible the French food community was—a genuine French meal has no fuss or excessive formality. I still try to preserve this honest approach in my techniques.
In addition to catering, I have been invited to contribute to The Niman Ranch Cookbook and The Essence of Chocolate, Scharffen Berger. I’m also a guest chef for Regent Seven Seas Cruises.
From restaurants to catering private events and now to working with corporate lunch clients, I’ve learned creative ways to make from-scratch meals that are also healthy and delicious. Most importantly, I’d like you to know that I’m committed to using only seasonal and organic produce from local farmers. I believe that when you know where your food comes from and that it was grown or raised with care, you enjoy it more.