About HotBox Catering

Chef Sean Randall, a graduate of the French Culinary Institute in Manhattan, has been a highly demanded Executive Chef in the San Francisco Silicon Valley for the past decade.

Chef Randall previously trained under Lee Hanson and Riad Nasr for two and a half years at renowned French Brasserie Balthazar in New York City, working every station in the restaurant allowing him to fine-tune the classical French techniques he now incorporates into what he terms “Urban California Cuisine”, focusing on exciting presentations and fresh seasonal and organic ingredients paired with quick changes in the kitchen.


Ingredients for our menus are sourced locally and selected with the utmost care. We search high and
low for the best organic and seasonal items the Bay Area has to offer.



My company holds an annual diversity event for our employees. The event planning team wanted great tasting and imaginative soul food for the event. We were having difficulty locating catering companies who could achieve this vision. Sean came to our rescue at the last minute and provided chicken and waffle sandwiches. This dish was a huge hit along with his very flavorful sautéed collard greens.

Taren Austin

Sr. Labeling Specialist at LifeScan Inc

Sean was one of the best Chef's in my tenure at Google. He continued to grow as manager and continued to take on more responsibility. Sean has the ability to run and support teams in any given situation and would be a great fit into new and different environments.

Jeff Flowers

GreenLeaf Quality Assurance Manager

We've been enjoying Hot Box Catering at our office for lunch on Tuesdays and Thursdays for a few months and I always make it a point to stay in the office for the the great food. Amazingly delicious food that is relatively healthy and served on a Hot Plate, so it always tastes fresh! Highly recommend it if you're looking for an alternative to the mediocre catering options in the Bay Area, at a reasonable price.

Dalton V.