Chef Phillip EstebanPhoto: Nathan Concepcion
How he got his start: "Actually, I started my catering arm during culinary school to help pay for my tuition with a close friend I met in school. It was called Seasons Catering, and we started by picking up gigs through friends and family: private dinners, birthdays, weddings, and holiday parties."
What sets his company apart: "We focus primarily on corporate lunches, which is very different from how we started—but we opened our opportunities to unique partnerships that led to larger arts and cultural institutions. I don’t want to go down the buzzwords of culinary hype. I feel what sets us apart are the relationships we create versus transactional business. We create memories, good energy, and a playful experience while providing good food and drinks."
What innovation means to him: "The ability to create and re-create is such a special gift. It always [leads to] new experiences and opportunities for growth. I feel inspired by the artists, creators, designers, musicians, and directors that we get to engage with every day that build authentic social experiences." 
Past Working Class Catering clients include Nike, VH1, and World Central Kitchen.Photo: Courtesy of Working Class Catering
Memorable moments: "My favorite had to be the Arts & Culture Club night where we had dinner, cocktails, and theater at The Old Globe and after-party. It was a fully immersive night meeting new patrons and longtime friends."
His all-time favorite food: "Japanese cuisine is a personal favorite, but I do love a greasy spoon diner with bottomless coffee out of a classic drip pot. *Insert chef's kiss.*"
His biggest hope for the F&B industry: "I believe 2023 ended in a bit of a recession. We had to deal with inflation, wage increases, and tip fatigue, and in Q4, the mass majority of the consumer base did not have the disposable income to dine. I think those lessons are making for a challenging start to the year. I hope that consumers understand the importance and power of their dollar and support small, local businesses. In a society of 'What’s next?,' move the needle and frequent your local shops, restaurants, and bars." 
"I feel what sets us apart are the relationships we create versus transactional business," says Esteban."We create memories, good energy, and a playful experience while providing good food and drinks."Photo: Courtesy of Working Class Catering
