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.

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.