Valerie Vollmer, CPCE
Owner... HCIC - Head Chick in Charge

Growing up in Thousand Oaks I remember after church each Sunday we would have breakfast at a local restaurant. I loved scrambled eggs! Ordered it every time. Mom would say "If we ever owned a restaurant, you are in charge of the scrambled eggs". Mom had no idea she someday would open a restaurant!

My parents worked full time, and I was often in charge of making dinner. That also meant, I got to make what I loved to eat! Meatloaf, chicken fried steak, stuffed bell peppers, dumplings… what do you expect from a 9 year old? My tastes have expanded to beyond those days, but I'll take a good meatloaf any time.

I have been involved in many areas of the restaurant since its inception from gofer, dishwasher, busgirl, waitress, catering server, catering manager to director of catering. In 2006, I left to go work in the catering department of the Four Seasons Hotel in Westlake Village for 3 years. I missed the family business. I missed the clientele, the parties I could plan for them and watching their families grow, with marriages and births. In July of 2009, I bought the business from my parents. I am active member of the National Association of Catering Executives, NACE since 1994, and I served on the national board from 1999-2008. I received my CPCE, Certified Professional Catering Executive, the first in Ventura County and one of the first 100 in the nation.

I love giving back to my industry as well. I have been a catering industry speaker at association conferences and local catering association chapters throughout the United States. I have served on an advisory board for catering magazines and have authored and been profiled in national magazines raging from catering to business journals to online magazines.

When I am not working, I love to try new restaurants, go to live theater, concerts, traveling and eating the food and drinks of the regions.

Ray L. Swanson
Executive Chef

Ray L. Swanson, is our new and creative Executive Chef at Catering Celebrations and the Plug Nickel Restaurant. Since taking over as chef he has worked to maintain the existing quality menu items. Additionally he is working on developing new items, ensuring that the food remains innovative. “My goal is to create quality cuisine with the freshest ingredients available to appeal to the needs of our guests.”

Chef Ray attended the UCLA Culinary Arts program. He has also participated in the Masters of Food and Wine in Carmel, CA., as well as Food and Wine Classic in Aspen, Co. He has received continuing culinary courses at Culinary Institute of America (CIA) Greystone in Napa Valley.

Chef Ray has been an Executive Chef in the Westlake and Conejo Valley for over 15 years, most notable the Westlake Village Inn and Sunset Hills Country Club. Having worked in this area for an extensive period of time benefits him as a chef to successfully contribute to Catering Celebrations and the Plug Nickel team./p>

Tricia Harding
Catering Sales Manager

I started cooking at the age of four, at my grandmother, Lois's side. Together we would make cookies, breads, and sweet rolls. My grandmother encouraged me to try re-making the best foods I tried when we ate out as a family. During childhood trips to around the world, I ordered the oddest items I could find on the menus and attempted to re-make them, adding some of my own style. As I grew older, I decided to make my hobby a profession and attended the California Culinary Academy of San Francisco and graduated in 1997.

While attending the academy, I worked at the famed Fisherman's Wharf restaurant, A. Sabella's. I was also doing an internship at the Ritz-Carlton in San Francisco where I found my niche in fine dining cuisine. After graduating from culinary school, I started a new job with James Beard Winner, Chef Gary Danko at Viogner Restaurant in San Mateo. Later, a few friends and I opened a restaurant in San Mateo named Brio. It was a Jazz Supper club with live music and an open kitchen. Every once in a while I would also bring fine dining home and to family events by offering cooking classes, catering large weddings, and hosting unique "narrated" dinners and wine parties.

Years later, I returned to work for Gary Danko at his restaurant "Gary Danko" in San Francisco as his Off-Site Catering Manager. This is where I truly found my calling. I designed recipes for cookbooks and planned, hosted, and contributed my skills to charity events such as Meals on Wheels, James Beard Foundation, and Sharing Our Strength. I decided to return to my "Roots" in Southern California and worked at the Four Season Hotel and Resorts in the Westlake Village where I met Valerie.

At home, cooking and gardening remain my favorites hobbies. However, I love to travel, read and enjoy spending time with my family.

I am excited to bring my knowledge and culinary expertise to Catering Celebrations by the Plug Nickel. I am working to enhance the special events offerings and to update the menus with a fresh mix of haute cuisine and home-town elegance. I truly look forward to working with clients to put together some amazing, fun and interactive events.