HI / LO CATERING
high brow / low brow / we do it all
WHO WE ARE
Scott Turbee spent 6.5 years at Zuni Cafe training under Judy Rodgers as line cook and gradually working his way up to sous chef. He graduated from The Culinary Institute of America in Hyde Park and his resume includes Eleven Madison Park, Amy’s Bread, and Terra under chef Hiro Sone.
Jordan Lorenz started his culinary journey attending Le Cordon Bleu London. He pursues his passion for food by cooking over open fire whenever possible and focusing on southwest style cuisine to reflect his Tucson roots.
Together, they create Hi/Lo Catering based out of their kitchen in Berkeley, CA.
Private Parties, Weddings, Cocktail Hours, Corporate Events, Pop-Ups and Drop-Offs
Small yet mighty, we can work with you for any customized menu options you desire.
Hi/Lo Catering is based on a common love between friends for both cooking and entertaining. Hi/Lo is a perspective on food - using surprising combinations and making high quality food accessible. We pride ourselves on our modest, yet thoughtful and refined approach and enjoy using food to enhance an experience and bring people closer together.
Our homemade larder of jarred, pickled, preserved and cured items ensures that we utilize ingredients at their peak quality year-round. Our service style is set apart by our flexibility to work within a vast array of timelines, budgets and menus.
We bring street food to the black tie and caviar to the brewery. We are Hi/Lo.
While building flavors to a decadence is top priority, we never forget where ingredients came from and the importance of preservation. We are constantly reassessing our work flow to help reduce waste. We are mindful of food waste starting in the kitchen. We utilize all unused food during preparation and turned it into soups, preserves, pantry items or meals for us, our workers, and family.