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ABOUT US

The Fire Society, LLC is currently affiliated with 4 active hospitality brands...

Foxtail Catering and Events, Radish, Tonic, and Green Heart Foods. 

 

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EXPLAINED

Foxtail Catering and Events is our full-service, high caliber, event production company dedicated to creating uniquely planned events with contemporary food and beverage intertwined. 

 

From the initial concept to final execution, we are a one-stop-shop for producing a full event experience. 

We take full advantage of the incredible bounty of the Bay Area

with its unparalleled local farms, ranches and fisheries.

 

We refuse to believe that catered food must be anything less than what diners expect from the best restaurants: thoughtfully sourced, seasonal, technically advanced, comforting, delicious, and prepared a la minute.

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OUR HISTORY

The Fire Society was founded by Chef Tommy Halvorson in 2009 as a pop-up restaurant called

The Phoenix Supper Club.  He started out by renting one 6 foot table in a shared kitchen and by 2019 had grown the business into a highly respected, full event production and catering company that came to encompass 5 brands. Though it might seem like the plan from the beginning was to create a large scale hospitality company, the truth is, every brand we created or acquired was an effort to create more consistent work in a famously inconsistent industry. From the beginning, the goal has been to build a great team and in order to build a great team, you have to have great jobs.  In order to have great jobs, you have to have consistency! The desire to have a great team is what has driven our growth from the beginning. 

 

After 11 years of working towards that goal every day, the pandemic came and took us back to zero in just two weeks’ time. However, from that professional devastation and largely due to our amazing team, we have been fortunate enough to find ourselves still in business. We reorganized ourselves, consolidated some of our processes and created a new business model that will fit our new reality.  We are currently operating 4 brands out of our central location and look forward to what the future holds for our company and our awesome team of individuals that make us who we are!

MEET THE TEAM

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Tommy Halvorson

The Fire Society

Founder / Chief Executive Officer

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Matt Seriff - Cullick

The Fire Society

Partner / Chief Operations Officer

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Brynn Halvorson

The Fire Society

Partner / Business Operations Director

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Rhonda Davidson

The Fire Society

Partner / Senior Event Planner

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Ally Grubb

The Fire Society

Partner / Brand Director / Senior Event Planner

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Taira Kater 

The Fire Society 

Culinary Director

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Jordain Brown

The Fire Society

Director of People Operations

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Brandon Korf

The Fire Society

Culinary Systems Manager

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Paola Torres

The Fire Society

Warehouse Manager

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Carlos Perez

The Fire Society

Facilities Manager

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Daniel Mitchell

The Fire Society

Business Operations Manager

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Morgan Miller

Foxtail Catering & Events

Wedding Program Director

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Melinda Kifner

Foxtail Catering & Events

 Senior Event Planner

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Melanie Murray

Foxtail Catering & Events Senior Event Producer

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Fernanda Bautista

Foxtail Catering & Events Chef de Cuisine

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Shawn Laverty

Foxtail Catering & Events Foxtail Sous Chef

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Steve Kapetanakis

Foxtail Catering & Events

Program Director

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Jeff Barney

Foxtail Catering & Events

Beverage Director

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Chad Kuczek

Foxtail Catering & Events

Onsite Chef de Cuisine

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Michael Simon

Radish

Chef de Cuisine

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Drew Wolff

Radish

Crew Manager

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Michelle Numbers

Radish

Senior Account Manager

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Meagan Larkin

Radish

Account Manager

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Urusha Shrestha:

Radish

Account Manager

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Marissa Poulin

Radish 

Radish Event Planner & Phantom Venue Manager

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Russel Cab

Radish

On Site Sous Chef

Courtney Ingram

Radish

On-Site Executive Sous Chef

Evan Molina

Radish

On Site Executive Sous Chef

Vivian Hussein

The Fire Society 

Procurement Manager

James Jones

Radish

Sous Chef

OUR IMPACT

For us, food and community are inextricable. In addition to our collaborations with dozens of local and international nonprofits, we partner with Replate and COPIA to ensure that any food leftover from events/production is distributed immediately to those in need. Together with Copia, we provided over 50,000 meals to local nonprofits in 2019! 

We are also proud to partner with the San Francisco Green Business Program to improve the environmental sustainability of our business operations and better communicate our green-efforts to our clients. We align and integrate our sustainability goals with our operations daily through our office and kitchen activity and onsite event practices.

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