Bord A Petite Catering is a unique, full-service catering company that specializes in custom events from birthday parties and bridal showers to corporate cocktail parties and contemporary and events, large and small, in between. In addition to custom catering any event, we also offer delivery drop-off services and express to-go pick-up orders.
From preparation to presentation, we pride ourselves in providing unique hors d’oeuvres, complete dinners and mouth-watering desserts that are both delicious and pleasing to the eye. We pay close attention to detail as we strive to make our presentation memorable and your event fabulous.
Our mission is to provide delicious food and impeccable service for a result that is purely extraordinary. No detail will be overlooked as we help you design the event you’ve imagined stress free.
Raised in the country, Lisa learned the art of home-style cooking using only the freshest and finest ingredients from her mother and grandmother. At an early age, Lisa developed an appreciation for great food. Lisa’s first introduction into the catering business began when she was a teenager, working for one of Bakersfield’s finest former caterers, Marilyn Curtis. Lisa left Bakersfield to pursue a degree in Hotel Resort Management at Chico State University. She realized her passion was always going to be cooking, so she moved to the small California coastal town of Gualala to work under the tutelage of world-renowned Swiss Chef Rene at the Ocean Song Restaurant. While working in Gualala, Lisa discovered she had a flair for the presentation as well as the preparation of the dishes she would create. After returning to Bakersfield in 2001, Lisa honed her culinary skills by working at Cafe Med under Chef Meir Brown and then at Valentien Restaurant under Chef Robert Dixon. In 2004, Lisa opened Bord A Petite Catering to fulfill her dream of having her own catering business. She appreciates all that she has learned from her many “teachers” in the food-service industry, and is thankful to Mary and Erwin Tiziani of Alpine Pastries for all of their help and support.
Enrique “Rick” Betancourt
Growing up in the community of Greenfield, Rick enjoyed participating in 4-H and FFA (Future Farmers of America). At an early age Rick learned an appreciation for food and the art of cooking from his mother and his aunts, always incorporating fresh produce and livestock grown on their land and in their local area. Rick’s first experience in a culinary program occurred when he attended Santa Barbara Junior College and catered political events. While living in Santa Barbara, Rick also worked at the Fess Parker Winery, where he was taught how to pair wine with food and display cheeses from General Manager John Dunn. Rick’s other food service employment along the Central Coast included the San Ysidro Ranch and a children’s camp on Catalina Island, where Rick introduced kids to natural, healthy cooking. As Rick’s passion for cooking grew, he decided to enroll in the Culinary Institute of America in New York, where he continued to gain experience and improve his knowledge and his craft. Rick completed his internship at Little Palm Island in the Florida Keys and his externship was done at the Resort Exclusive. After graduating from culinary school, Chef Rick went on to hone his skills and learn the business aspect of restaurant management at the Poughkipski Hotel in the Lake George Sagmore Resort—the same place where popular chef Rachael Ray was trained—before combining culinary forces with Lisa Borda at Bord A Petite Catering. Rick appreciates the experiences and mentors who helped shape him into the chef he is today.