Scott and Todd met in 1998 at a UC Berkeley summer camp, where they both worked as youth program instructors. After a lifetime in the Berkeley public school system, Scott and Todd set-off to pursue their college degrees at UC Santa Barbara and UC Santa Cruz, respectively. Despite living a few hundred miles apart, they remained good mates, reuniting every summer back at camp, at home in the beautiful Berkeley hills.
Following graduation, in 2004, after having worked in the service industry for several years, Scott found himself managing the bar at Berkeley's Cafe de la Paz. The bar at La Paz, having always been a subtle complement to the kitchen's delectable cuisine, was now in the hands of a true talent. In a matter of weeks, Scott turned the bar at La Paz into a late-night Berkeley hotspot. Soon, finding himself in need of a hand behind the bar, Scott contracted his longtime friend, Todd. For over a year, Scott and Todd worked together at La Paz, rejuvenating the cocktail menu, and refining their mixing skills. It was here that both bartenders learned to appreciate the use of fresh, seasonal ingredients in their drinks, as they were fortunate to have a kitchen full of organic produce at their disposal.
Both Scott and Todd left Cafe de la Paz in pursuit of a life on the road. For Scott, this meant a one-way ticket to Central and South America. During his journey, Scott scaled ancient ruins, free-dived with sharks, trekked through the rainforest, and most importantly, met people from all walks of life. For Todd, life on the road meant something else entirely: catering! Free from the confines of polished oak and sticky floors, Todd familiarized himself with the tastes and smells of weddings, cocktail parties, and business gatherings...all of which, requiring the sophisticated presence of 'the cocktail'. As he traversed the vast catering landscape, Todd encountered Kristen Braasch, old friend, and event manager for Indulge Catering and Chefs. Todd immediately began his tenure with Indulge, and in time, became an event planner and bar manager.
In the summer of 2007, Scott returned from his travels and, again, reunited with his old pal back at camp. They shared their recent adventures, and decided they wanted to somehow infuse those experiences into a shared endeavor; something that inspired equally their skills, passions, and synergy. And so, sprouted Baytenders: A small, cooperatively-owned and operated cocktail catering company.
Preferring quality over quantity, Baytenders uses fresh, organic ingredients, purchased at local farmers' markets and Berkeley Bowl Marketplace. Scott and Todd update their menu seasonally, constantly squeezing, muddling, and mixing the ripest fruits, veggies, and herbs. An effort is made to maintain a globally diverse cocktail catalogue, incorporating regional flavors from countries once traveled. Most importantly, Baytenders takes pride in it's workers. Everyone at a Baytenders event is like family. It is a pleasure for all of us in this family to assist you, and share in the creation of your truly special event.
