About Us

Every ZeeCooks event traces back to a single crepe cart on a San Francisco street corner. Zee named it Creperie Saint Germain, after Saint-Germain-des-Prés, the old Paris neighborhood where writers and artists used to argue over coffee for hours. It was the kind of place where a meal was never just a meal, and that was the idea from day one: food good enough to make people slow down and stay a while.

The cart found its following fast, and it wasn’t long before regulars started asking if Zee could cook for their offices, their weddings, their backyard parties too. So in 2008, Zee opened ZeeCooks, built on the same instinct that made the cart work: fresh ingredients, real technique, and a genuine eye for what makes people feel taken care of.

Since then, Zee’s kitchen has grown from one crepe recipe into a full catering company, but the philosophy hasn’t moved an inch. The menus wander the world on purpose, pairing a Korean inspired chicken salad with a Mediterranean farro bowl and a French crepe bar, because Zee cooks the way San Francisco eats: curious, a little eclectic, and always genuinely good. Nearly two decades in, Zee still tastes every new dish before it goes on a menu, and still believes the best compliment a caterer can get is watching a room full of strangers linger over the food a little longer than they planned to.