From Sales and Marketing, to Operations and Logistics, our office team is ready to make your event a 5-star success.
Leave the details to us! We'll make sure you look like a hero among your friends and collegues - all you have to do is show up. Contact us today to have one of our all-star event planners whip up an itemized proposal for your event.
Founder and CEO
Bibby Gignilliat transformed a marketing career at Williams-Sonoma, Inc. into a career in professional cooking. She launched her training at Tante Marie's Cooking School in San Francisco. Training continued at Insalata's and Kokkari before teaching cooking classes at HomeChef®, Tante Marie's, Sur La Table, Ramekins and Draeger's.
In 1999, Bibby pioneered the mobile cooking concept and founded Parties That Cook.
She has appeared on the Today Show, the Food Network and CNBC, and in The New York Times, The Wall Street Journal, Better Homes & Gardens, Bon Appetit, Southwest Airlines Magazine and Entrepreneur Magazine. Bibby authored the Sumptuous Small Plates and More Sumptuous Small Plates cookbooks, each offering 30 recipes for deliciously fun entertaining. She was named 2008 Small Business Owner of the Year by San Francisco's Small Business Network (SBN), 2009 NAWBO Rising Star, and Woman-Owned Business of 2009 by the Women's Initiative for Self Employment. Previous speaking engagements include entrepreneurship classes at Stanford and MIT Business Schools, NAWBO and WI award ceremonies, and panel discussions at the International Association for Culinary Professionals annual conference.
Director of Sales and Marketing
Before joining Parties That Cook, Mariangela worked in business development and marketing for Fortune 500 and 4 start-up Internet companies including a successful IPO. She spent 8 years as business manager and producer for James Beard Award-winning cookbook author, PBS chef and cooking teacher, Joanne Weir. She raised over $1M in sponsorships and produced 2 seasons of ‘Joanne Weir’s Cooking Class’ public television series. She attended her first Parties That Cook event in 2002!
Event Sales Manager
Jessica graduated from the University of California, Santa Barbara with a double major in French and Global Studies. Born and raised in San Francisco, she was eager to return there after graduation and began her career in Operations for a local non-profit called UniversalGiving. She furthered her career as an Office Manager for NewDealDesign, a technology design agency specializing in Product and Information Architecture. Jessica is excited to be at Parties That Cook so she can embrace her passion for food and cooking, which flourished when studying abroad in Bordeaux, France and continues to grow every day.
Senior Event Logistics Manager
After graduating from college, Lily was looking for adventure and moved to Italy to attend culinary school in a small town outside of Pisa, called Lucca, Italy. Homesick for friends and family she moved back to NYC, where she worked in fashion PR as an event planner and public relations executive. She never forgot about the culinary world and eventually moved to San Francisco in 2008 to attend Le Cordon Bleu in Potrero Hill. She worked for several caterers before joining Parties That Cook in the Logistics department and as a sous chef in 2010.
Finance & Office Manager
Marissa Bordon is the Office Manager responsible for management of the office including administrative, sales and operations support. She handles bookkeeping and acts as liaison to cover vendor and client relationships. Marissa is excited to be a part of a group that promotes a fun way of team building by cooking and eating gourmet food.
Director of Operations
Beth’s love of food started early on with the Boy Scout/Girl Scout Cookbook and a desire for homemade brownies. Upon earning her BSBA from Xavier University, Beth solidified her desire to become a chef by attending the New England Culinary Institute in Vermont. After graduation from culinary school, Beth worked for some of the best chefs in California and abroad including Chefs Gary Danko, Laurent Manrique, Alain Ducasse, Elizabeth Faulkner, Greg Dunmore, Paul Canales, Paul Bertolli and many more. Over the past decade Beth worked as a private chef for a family in Atherton, and cooked for senators, Supreme Court justices, authors, and other political leaders. Beth’s current position as Operations Manager with Parties that Cook gives her the opportunity to work in the business side of food.
Liz has been with Parties that Cook since 2014 when she moved to the Bay Area from the Midwest. A classically trained chef she has been lucky enough to train with some of the best chefs in the world. Being from the tundra of the north she loves the Bay Area and is constantly inspired by the incredible year round produce selection.
Heidi brings 15+ years’ experience in the Bay Area in human resources and recruiting to optimizing and developing the Parties That Cook workforce. Heidi earned her bachelor's degree in Sociology from San Francisco State University.
Event Sales Manager
Born and raised in the San Francisco Bay Area, Brittany graduated from the University of San Francisco where she majored in Hospitality Industry Management and minored in Health Studies. Her love for food sparked early on growing up when she spent time in the kitchen with her mother. Having previously worked in guest services at the Disneyland resort and a Hilton hotel, Brittany is thrilled to be returning to the event industry and following her passion with Parties That Cook!
Nicole began her culinary career in high school, working in a range of establishments before joining the Natural Chef Program at Bauman College in Berkeley. There, she was exposed to the nutritional aspect of cooking. In addition to guiding guests on culinary journeys at Parties That Cook, Nicole is working on her Master of Science in Holistic Nutrition. Despite a weakness for ice cream, she also teaches healthy cooking and nutrition classes, creates menus for fitness cleanses and retreats, and is a personal chef specializing in accommodating dietary restrictions.
Mike bought his first cookbook at age 8 and his love of cooking really blossomed thanks to home economics classes that began in middle school. Mike received his degree in Foods & Nutrition from Purdue University, worked for Kraft Foods for 8 years in their test kitchen, and completed his culinary training at Kendall College in Chicago. He has been on the faculty of Le Cordon Bleu, Triton College, and Kendall College culinary schools. Mike consults with food manufacturers on product and recipe development, food styling, food safety and loves teaching others how to improve their cooking skills. You'll find him experimenting with vegetarian, Asian, and Indian cuisines when he's not at PTC.
Lead Sous Chef
David’s parents owned a specialty food company and exposed him to many international cuisines at an early age. David took a hiatus from art directing in 1999 to travel through Southeast Asia. The exotic flavors and food culture inspired him to attend culinary school. After graduating from the California Culinary Academy, David worked at a few Asian restaurants. When not at Parties That Cook, David works as a personal chef and catering chef with high end catering companies.
Maya was born in Sri Lanka and later moved to Guatemala and has fond memories of going to the markets with her mother and cooking meals on a open fire. Her passion for food lead her to develop an interest in the science and health properties behind food and she obtained a B.S. in Dietetics from San Francisco State. She has returned to the kitchen and works for various caterers and is a personal chef to clients with nutritional issues.
Chicago Manager & Lead Chef
Brandy manages the Chicago market handling event sales and operations, and also continues her love of connecting with guests as a lead chef at our events, facilitating fun in the kitchen! A gift of cooking lessons from her husband prompted Brandy to leave her career as a consultant for Arthur Andersen and Ernst & Young to train at Kendall College where she earned her culinary degree. Brandy has a passion for teaching cooking classes and lessons, having taught at Sur La Table, Flavour Cooking School, and her alma mater, Kendall College, where she developed the curriculum for and led their recreational cooking school program.
After a few years of research at Northwestern University, Liz left the corporate world to study culinary arts at The Illinois Institute of Art Chicago where she graduated with honors. Liz started her culinary career working at the highly rated former Isabella’s Estiatorio in Geneva, IL. She has worked in various facets of the food world from chef consulting, teaching, food styling and recipe development for companies such as Smithfield Foods, Bush’s Beans and McCain Foods. Outside of Parties That Cook, Liz teaches culinary classes at Williams-Sonoma and runs her own catering company, Sprig Catering. Liz enjoys being a part of the Parties that Cook family and sharing her experience with the Parties that Cook guests.
When not at Parties That Cook, you'll find David running the prep kitchen at Chicago's Girl & the Goat, a 2011 James Beard Best New Restaurant nominee and dubbed "America's Best New Restaurant" by Saveur magazine. David’s winding road, including a degree in Education, working in Finance and even a stint at Target, gave him the skills to be an even better chef. David has worked for top caterers and has cooked at the James Beard House with Top Chef winner, Stephanie Izard. He shares his intense creativity and love of food with guests at Parties That Cook.
She is the Executive Chef of Maison Cuisine and has been in the culinary field for over 7 years in Chicago. She has worked with other catering companies including FIG catering, Ambiente Chicago and several Chicago restaurants. For several years she was the chef/host of an online cooking web series called “Foodgasm”. Her culinary specialty is creating food for alternative diets such as vegetarian, vegan, gluten-free, and raw. She loves to share her passion for food because for her “Food is Love”. Her early career was as a professional dancer and she spent several years touring with Ringling Brothers and Barnum and Bailey Circus.