About Us

About Carrubba Consulting

Carrubba Consulting brings together more than 50 combined years of restaurant and catering business experience — managing staff and facilities, designing kitchens, menu creation, sourcing quality ingredients, and much more. With a hands-on approach and an enthusiasm for challenging new food ventures, Carrubba Consulting acts as both a troubleshooter and mentor, taking restaurants, cafés, and catering businesses to greater levels of success.

Meet Our Founders

Maurice Carrubba

Born in Sicily, Maurice Carrubba has seen just about everything the food industry has to offer. Trained under the watchful eye of Jonathan Robbinet (Executive Director at the Culinary Academy of San Francisco), Maurice has spent extensive time learning from master chefs in Italy.

Maurice has been directly involved with many successful ventures across the Bay Area — from Palo Alto’s popular Caffe Riace to various cafés on the Stanford University campus to Menlo Park-based Just Catering (a business he helped grow from $250k to $5mm in revenue over just three years).

With his vast experience, Maurice is capable of guiding clients through just about any situation. Menu creation, restaurant design, marketing strategy, location scouting, and other critical decisions are the key to success. His focus on simplicity, execution, and quality offer numerous paths to success; when combined with his passion for tackling challenges of all shapes and sizes, Maurice is truly one of the food industry’s most unique minds.

Midori Chun

A Honolulu native, the food industry has been in Midori Chun’s life since she was born. As a child, Midori’s mother — a classical Japanese chef — greatly influenced her culinary background. When she grew up, Midori assumed a wide variety of restaurant positions. Each provided a stepping stone, from being an active member of the wait staff to opening her own Honolulu deli and café.

Midori moved forward by focusing her efforts on consulting within the event, food service, and hospitality industries. With an eye on both the customer experience and the kitchen’s operations, her experience includes Gallo Wines, the Bay Area’s Ibiza restaurant, numerous notable corporations, and Stanford University. In 1988, Midori moved forward with The Other Woman, her own popular catering business.

Her success created an industry reputation for smart decisions, a commitment to local and organic ingredients, and forward-thinking vision. She brings this unique combination of business savvy and aesthetic taste to the clients of Carrubba Consulting.

Executive Chef, David Page

Prompted by his love of good food, David Page began his culinary career at the renowned Café Mozart in San Francisco. After two years, he moved on to one of the South Bay’s finest restaurants, Le Mouton Noir in Saratoga.

In 1994, Dave founded his company Epicurean Adventures and began catering events at the historic Mirassou / La Rochelle Winery in San Jose. As Executive Chef, he planned and prepared a full schedule of wine-oriented lunches and dinners, as well as corporate events, private parties, and weddings. His popular cooking class series at the winery were sold out instantly. Chef Page was an integral part of the winemaking team, advising on food-pairing compatibility and balance of the various Mirassou / La Rochelle releases.

In 2002, as a Consulting Chef, Dave teamed up with Don Durante, renowned South Bay restaurateur and owner of Le Mouton Noir and Silicon Valley’s Birk’s. Don was looking for a location for a “Nuevo Latino” concept. Dave developed an original 65-page recipe book and trained Don’s new kitchen staff. In November 2003, Cascal opened in downtown Mountain View. The restaurant has been an instant success, exceeding all estimates and expectations.

Dave’s passion for delicious Artisan breads led him to attend the renowned San Francisco Baking Institute and landed an apprenticeship with Sheldon’s Artisan Bakery in Dublin. Dave has developed a full line of organic, handcrafted, Artisan baked products including breads, scones, muffins and cookies, which will be available at catered events.

Wine and food enthusiasts can also enjoy his multi-course wine dinners currently at J. Lohr, Savannah Chanelle, Testarossa, La Rochelle Wineries and Paraiso Vineyards.

Just Catering is thrilled that Dave Page has chosen to be our Executive Chef to oversee and expand our catering operations, restaurants and future endeavors.