Professional catering teams serving Los Angeles, Washington DC. and San Diego


When Executive Chef Nick Brune and his wife, Emily, started Eco Caters, they launched their organic-food catering company in Southern California – one of the most competitive markets in the U.S.

More than a decade later, Eco Caters is thriving on both the West and East Coasts. With established catering teams in Los Angeles and San Diego, as well as Washington DC, Eco Caters has earned a reputation for excellence in high-quality, sustainable catering.

Thoughtfully prepared food

Proving that there is an appetite for gourmet food elegantly prepared with fresh, organic and sustainable ingredients, the professionals at Eco Caters continue to explore new ways to delight their clients. Catering menus are based on the best of what’s available locally and in season. Most importantly, every menu is chef-driven and designed to the client’s taste and preferences.

Impeccable service and incredible-tasting food start with people who want to share the good – for their clients’ guests, their communities and the earth.

To help make every phase of your event come together beautifully, we offer recommendations to select vendors in the communities we serve.

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Nick Brune
Owner/CEO

Raised in the kitchens of Louisiana, Nick Brune grew up in a family that viewed a home-cooked meal as one of the greatest acts of love. That simple trust in the power of good food to gather friends and family around a table inspired Nick and his wife, Emily, to create their organic catering company.

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Emily Brune
Owner

Emily manages the family of Eco Caters kitchens across Los Angeles, San Diego, and Washington D.C. Her infectious energy fuels the entire Eco team so whether your event is once in a lifetime or an excuse to celebrate a milestone, Emily and her team will make your experience an occasion to remember.

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Rob Turner
Los Angeles, Head Chef

Emily manages the family of Eco Caters kitchens across Los Angeles, San Diego, and Washington D.C. Her infectious energy fuels the entire Eco team so whether your event is once in a lifetime or an excuse to celebrate a milestone, Emily and her team will make your experience an occasion to remember.

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Christine Sheffield
Los Angeles, Lead Catering Coordinator

Christine’s love for food and her excellent event management skills made her a natural for a career in hospitality. Between 2016 and 2018, Christine helped to open and run the Eco Café in the commissary at The Culver Studios to provide high quality, organic food to the production studio’s employees and clients. She’s now made the transition into corporate sales and events.

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Jessica Sleep
San Diego, Lead Catering Coordinator

Jessica lives, breathes, sleeps hospitality with over five years’ experience in catering and event planning, and a stint volunteering at a USDA Organic Certified Farm. She’s a stickler for detail to ensure that your event is the stuff of dreams. Her sunny personality make her a real hit with clients.

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Ernie Acosta
San Diego, Head Chef/Simply Lunch

When at the age of 5 and a mother who was of age 21, he found it necessary to cook for himself, and started to love what he was doing. Knowing he had to become an adult At the age of 14 he connected with great chefs that pushed him to becoming one of the greats. From there he grew to push himself. Being a big part of many booming companies like running the San Diego convention center to opening up restaurants like ballast point. He has landed to Eco Caters to help build and grow it to something great.

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Stacy Im
Los Angeles, Lead Sales

Stacy’s energy is the driving force behind the love between our kitchen and clients. Since childhood, she had a love affair with cooking, hosting parties while being extremely efficient and resourceful. Born with an adventurous spirit, she has traveled to over 30 countries to discover the different flavors around the world and to connect with a diverse groups of people. Stacy’s passion for food and love for hosting parties is the perfect combination to help clients achieve their extraordinary events. When she isn’t obsessing over perfecting events or romantic walks to the fridge, she can be found at the gym, hiking, practicing yoga and maybe jumping out of a plane.

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Marina Macias
San Diego, Lead Sales

Marina’s bright personality makes it a wonderful experience to all clients. With over 5 years of experience in customer service, she is dedicated to making sure all clients needs and wants are met. You can be reassured that your event will be one to remember.

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Rick Borba
San Diego, General Manager

Rick has been in the hospitality industry for the past 20 years. With the passion of Customer Service and Operations, Rick brings A well balanced attack to our Eco Family.

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Jase DiNardo
San Diego, Head Chef

From a young age Jase has been surrounded in the culinary field. With a chef as a dad he has been instilled the virtues of hard work and efficiency in every day life. Which helped get this young chef into the role that he is in today. With a fine dining background from working his way up in Las Vegas, to building his career in catering in San Diego he has built up a well rounded set of skills that will bring you the best experience possible for any of your needs.

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Chef Robert Wood
Co-Owner/Executive Chef

Whether it was at his first post on Tybee Island at Georges’ in his hometown of Savannah, Georgia or his current position as Executive Chef of Eco Caters DC, Chef Wood has always believed in highlighting the ingredients. Over the years, he has cooked from San Diego to Nantucket to the Bahamas and DC, all while maintaining an affinity for simple presentations of well-procured foods. Chef Robbie uses the integrity of his ingredients as the foundation for a great variety of nutritious and delectable preparations. He continues to reinvest in the communities around him by giving his time and wares to a variety of non-profit organizations in the DMV that maintain similar interests.

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John Cosgrove
Founder/President of Eco Caters DC

This native Washingtonian always had a passion to share great food and special occasions with those around him. Starting in the catering and restaurant business at 14 years old, John brings years of event experience and high-level customer service to Eco Caters DC. Working locally with farm-to-table concepts for almost ten years, John has developed great relationships with area farms and ranches. John founded Eco Caters DC in 2012, which continues to grow at a rapid pace throughout the Washington metropolitan area. Many Washingtonians, who share our love for organic food, have quickly embraced Eco Caters DC. Cosgrove and Chef Wood look to bring their creative passions and experience to teams and events in the Washington, DC area for years to come.