Who We Are
A distinct network of Bay Area artisans creating extraordinary culinary experiences.
Our Story
Work of Art was born from a desire to elevate farm-to-table catering. Founded in 1991, with the intention of connecting people with the abundance of nature and art, we began producing events, hosting and cooking. The business grew, matured, and refined over three decades. Our mission has never wavered – in Jaqueline’s words, “The relationship between client, collaborator and the Earth inspires us into every new beginning.”
Meet the Team
JACQUELINE BURNS
Jacqueline Burns’ deep appreciation for food, design and hospitality began in childhood. She was immersed in farm-to-table style meals along with found-object and fine art installations on the farm where she lived. Viewing the world through a kaleidoscope of multidisciplinary art, floral and botanical design, combined with responsibilities associated with nurturing a sustainable farm and showing horses competitively, Jaqueline learned from an early age the value of hard work and performance.
She went on to study Hospitality Management and Human Nutrition at The Ohio State University, gaining a Bachelors of Science. She won a prestigious internship at the top French restaurant in Ohio. It was there where she learned what fine dining and exquisite service looks like. Soon after, Jacqueline moved to California to work at a Napa Valley winery, where she discovered the far reaching agricultural bounty of the region. In 1991 she moved to nearby San Francisco, where she founded Work of Art.
JONATHAN VEENEKER
For Jonathan, the synergy between his two passions—music and cooking—is apparent. His unexpected journey from music to cooking, started when he was studying piano in the jazz studies department at Cornish College of the Arts in Seattle, and working at restaurants simultaneously. He found the rapid pace in the creative realm of the kitchen fulfilling and started learning as much as he could. His culinary prowess continued when he moved to San Francisco and found himself in pivotal roles at Michelin-starred Acquerello and later beloved hotspot Flour + Water. Before joining Work Of Art, he worked at several large Bay Area catering companies and gained experience on how to scale quality food in alternative settings. As executive working chef at WoA, he applies his culinary skills to create culturally diverse menus. Jonathan has developed many food preserving techniques throughout the years, and leads a rich preservation program at Work of Art, with curing being his crown jewel.
Like in jazz, his approach to food centers on executing simple elements extraordinarily well, a philosophy that drives his culinary journey. It can be said, he makes music with food!
Community Involvement
WE SHARE OUR KITCHEN
We have the privilege of having a dedicated kitchen for all of our preparation needs. When the right partnerships align we share our kitchen with food upstarts, pop ups, or other food professionals who are looking for a space. We are honored to have been an incubator for the dreams of the community.