We have been proudly serving delicious, locally sourced food in Northern California areas for over ten years. We prep and cook all your meals directly on-site and offer a wide range of options that include quality ingredients and local products. Our style has been described as Napa-meets-Tuscany-meets-farmers market and is perfect for any of life's special events.

We consider your taste, budget, and dietary restrictions; anything from classic cuisine to vegetarian-friendly and kosher menus. Whether your gathering is a large event or intimate affair, The Hidden Table's innovative planners, chefs, stylists, and servers will be by your side to ensure that everything is perfectly, uniquely, your own.

Meet Our Executive Chef Tim Benham:
Tim would rather roll up his sleeves and see what happens when new ingredients get combined than read about someone else doing it. "There's nothing I'd rather be doing than experimenting in the kitchen," he says.

Tim began his career at age 11, obtaining a work permit from his school to bus tables. By 14, he had moved into the kitchen of a Swiss chef's restaurant in Colorado the Rocky Mountains. A lifetime of culinary service followed, spanning three years as a line cook at Spago Las Vegas, stints with Jeffrey Inahara at Vertigo and Bruce Hill at The Waterfront, an executive chef position at Tarragon in Sunnyvale, and many others.

At The Hidden Table, he focuses on smaller produce farms and other local products, both to ensure quality and support local farmers and producers.