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In a world where women leaders and company owners are not prominently represented, three remarkable women have broken down the boundaries and become front runners in the catering and event management industry.
Meet Margaret Teskey, President and driving force behind Taste Catering and Event Planning — a dynamic, full-service premium catering brand. Accompanied by esteemed owners MeMe Pederson and Janet Griggs (who, for decades, have consistently set high standards, dedicating themselves to cultivating and ensuring a remarkable reputation commitment to excellence, and thus laying the foundation for years to come).
Teskey’s remarkable journey is a testament to her zeal for the catering industry and her position as a trailblazer. Under her dynamic leadership, Taste Catering & Event Planning efficiently serves private, corporate, and wedding clients in the San Francisco Bay Area and beyond with an extensive range of unmatched catering and event planning services.
As we delve into the story of Teskey and her business venture, we find a tale of great passion, determination, and dedication to service excellence.
The inspiring and innovative journey
Margaret Teskey’s journey leading an enterprise is not distinct from other driven women who go above and beyond to reap the rewards of their efforts. She is an immigrant from Ireland who moved to the United States in the 1980s, joining a sizable Irish diaspora.
She kickstarted her career in hotel management before she left Ireland, which allowed her to work in some of the most prestigious hotel establishments in the world, mostly in Ireland and Scotland: Ashford Castle in County Mayo, Ireland, and the Old Course Golf and Country Club in Saint Andrews, Scotland.
She developed a passion for cooking, cuisine, and wine during her hotel management studies. Recognizing that her love for hospitality originated in the kitchen, she shifted away from the management program. She then embarked on a brief career in some of the finest restaurants in Scotland and London before immigrating to the United States.
At the age of 25, she fell in love with the country’s epicurean capital, San Francisco. In the vibrant culinary landscape of 1990s San Francisco and the Bay Area, the experience was truly exhilarating, reminiscent of entering a delightful sweet shop for a wide-eyed young woman like herself at that time. Despite financial constraints limiting her ability to dine at most of these establishments, she found excitement in the abundance of unique and innovative restaurants and wine bars throughout the city. Her enthusiasm ignited a fascination with collecting menus, wine lists, and cookbooks from her beloved culinary spots. The pinnacle of joy for her was when former food critic Michael Bauer of the San Francisco Chronicle gave her ‘preferred locales’ a favorable review.
As the 1990s unfolded, newcomers such as Barbra Tropp’s China Moon and Nancy Oakes’ L’Avenue brought fresh perspectives, enriching the kaleidoscope of flavors. Culinary innovation flowed ceaselessly from every neighborhood, with highlights like Green’s Vegetarian Restaurant in the Marina, Charles Phan’s newly opened The Slanted Door on Valencia Street, and the cherished Flying Saucer near her Mission apartment.
The culinary journey continued with establishments like Acquerello, Bix, Aqua, and Esperpento, where the memory of the best hanger steak lingers to this day. Not to be forgotten are gems like LuLu in South of Market, Rose Pistola in North Beach, and Elizabeth Faulkner’s first restaurant, the unforgettable Citizen Cake café and bakery on 14th Street.
She was first introduced to Taste Catering in the mid-1990s by a friend, and at the time, her elite culinary ideology made her unwilling to work for any catering firm even though she was looking for a job. But because she, as an immigrant, has seen that practically every restaurant, grocery shop, and deli has a sign that says, “We do catering.” This has acutely affected her perception of what fine catering— or any catering, may be. Faced with the sobering reality of living in a costly city, she reluctantly applied for a second job in the kitchen at Taste.
Although no jobs were available then, the kitchen chef informed her there were front-of-house server openings. Even though serving wasn’t Teskey’s strong suit, she applied for the job since she was already there and was given multiple shifts immediately.
After working at TASTE for roughly three shifts, everything Margaret had assumed to be true about catering was completely wrong. She was surprised by the outstanding quality and consistency of the food, regardless of the size of the gathering—a business sit-down dinner for 500 people, a wedding for 300, or a small gathering for 10 in a private home. Teskey’s curiosity was piqued during those early TASTE days, and she immersed herself in the world of upscale catering.
After years of refining her expertise across various positions at TASTE, MeMe Pederson and Janet Griggs officially appointed Teskey as the company president in March 2008.
Ushering a New Era of Transparency
Under Teskey’s dynamic leadership, the TCEP team is ushering in a new era of transparency to simplify the clients’ experience. A commitment to a ‘high-touch’ service model, bar trainings, and improved service training have all been implemented in response to the ongoing high demand
for outstanding service. Building on the “Bringing Back the Lost Art of Service” a pre-COVID campaign, the team is resolutely focused on reclaiming ground, lost during the pandemic years, and delivering unparalleled service.
“Our commitment extends to being open with our clients, providing proactive insights into our training methodologies, values, and company philosophies, all while honoring and respecting our skilled employees by showcasing their faces in our proposals and capturing them in their work environments,” stated Teskey.
Overcoming the Hurdles Along the Way Like a Pro!
In 2008, upon assuming the role of President, Teskey’s foremost challenge was navigating the complexities of a recession. Making quick decisions was necessary to support the company’s operations in the face of layoffs and budget cuts. It was crucial to balance the necessity of cost-cutting measures and the needs of personnel and corporate culture. Even though the first 18 months were difficult, strategic choices made during that time resulted in increased success and profitability, demonstrating the adaptability and tenacity needed to overcome suffering.
The Key Differentiating Factors
Taste Catering & Event Planning is a proudly woman-owned and certified company, one of the few in the Bay Area. When achievable, they provide a unique restaurant-type experience and are well known for bringing a distinct TASTE flair to both presentation and service. After 40 years in business, the menu features signature dishes that are essential to their identity. TASTE’s high standards are consistently met by the flawlessly trained full bartenders, lead mixologist specialists and rigorous service training programs.
Teskey’s Take on the Catering Industry
The San Francisco Bay Area’s catering and hospitality sectors are currently recovering. Unlike the rest of the country, this region faced difficulties due to upheavals in the tech industry, which had an adverse effect on the local economy. But there are encouraging indications of recovery, especially as more people return to work in downtown San Francisco. This return to office work is fostering a more vibrant urban environment and increasing business. We can personally speak to this because our partner Wine Bar and Event Space @pressclubsf, situated in Yerba Buena Alley, a short distance from Moscone Center, is seeing an impressive rise in business close to pre-COVID levels.
Future Vision: At a Glance
When asked about her brand’s future endeavors, Margaret emphasized the thoughtful expansion of the company, ensuring strict adherence to the established standards. In this direction, the entire team aims to preserve the 40-year legacy that has positioned the company as a benchmark for excellence in service, top-tier food and beverage offerings, and exceptional hospitality. Moreover, their commitment extends to retaining exceptional and talented staff, ensuring their well-being in the challenging economic landscape of the California Bay Area, renowned for its elevated standards in food and beverage, as well as its higher living costs compared to other counties in the United States.
