Meet The Team
Sidney Adams-Raney – Owner
Sidney is the owner and founder of SBB Gourmet Catering. She established the company in 2007 after purchasing an established catering company called Santa Barbara Barbeque that same year. The name was changed to reflect her commitment to grow the company to a point of recognition as one of the best catering companies in Santa Barbara County known for its unsurpassed quality of service and food. Sidney brings to the company a life-long passion for food preparation based on fresh ingredients and a critical eye for meeting client needs and tastes. While preparing for pursuit of this passion, she spent 25 years in the high-end furniture trade in Los Angeles and at the Pacific Design Center working with professional architects and interior designers satisfying very demanding clients, and overseeing sales and multiple entertainment events showcasing products. Skills developed here in servicing constantly changing clients and demands combined with her passion for good food and making people happy is the basis for the success of SBB Gourmet Catering.
Ross Kilkenny – Executive Chef
Ross Kilkenny joined SBB Gourmet Catering in 2013 as part of our continuous effort to bring new and thoughtful talent to our kitchen. He was born and raised in northern California in Ukiah where he spent the past five years with his talented wife Heidi, developing a successful restaurant and off-site high-end catering business. Ross is a graduate of the culinary program at Santa Barbara City College and the Culinary Institute of America in Hyde Park, New York. His training is complemented with over fifteen years experience in many renowned restaurants and training grounds for executive chefs including The River Cafe in Brooklyn, New York, Bouchon in Yountville, The Martini House in Santa Rosa, and Bar Vino in Calistoga. He has returned to Santa Barbara to join our team and build on his previous experience working and living in Santa Barbara. From 1997 - 2004 Ross worked with the prominent Santa Barbara catering firm Elegant Events, and gained many connections with local chefs, farmers, and fisheries. Ross brings to our firm the capability to produce menus and dishes to please a broad range of palates, be it classic French cuisine or casual, rustic farm to table dishes.
Jessica Miller – Event Manager
Jessica joined SBB Gourmet Catering in Fall, 2010. She is a quintessential and experienced pro in the catering field, having quickly established this reputation since joining the company with our clients, professional event planners, vendors, and venue managers. Jessica’s attention to minutiae details inherent with any event, event budgets, creativity, and congenial personality make her an absolute joy to work with. She oversees all of our operations and event staff and will work with you closely from day one in the planning of the event carrying through to the final day ensuring that you and your guests have a flawless and memorable experience. Jessica is a native of our Central Coast community but left for a brief period to attain her degree in Culinary Arts at The Culinary Institute of America in Hyde Park, New York. Following graduation she worked as a catering cook at Abigail Kirsch, an established and large catering firm in Tarrytown, New York and was Banquet Supervisor at the Poughkeepsie Grand Hotel. She returned to California in 2007, working as Sous Chef at the Black Cat Bistro in Cambria, California and Special Events Coordinator at the Carlton Hotel in Atascadero.
Kurt Schweter - Event Chef
Kurt joined SBB Gourmet Catering in 2010 bringing to our company over 30 years experience as an Executive and Corporate Chef in restaurants and convention operations, including the Long Beach Convention, Entertainment Center, and The Aquarium of the Pacific. He is a seasoned professional in all aspects of on and off-site catering, with a long history of and expertise in bringing fresh and healthy cuisine to events ranging from small intimate gatherings to dinner banquets of over 1,000 guests. He is a graduate of the Culinary Program at Mesa College, San Diego, the Culinary Institute of Grey Stone focusing on Latin, Mediterranean and Asian Cuisine, and the California Sushi Academy.