Chef Ed Schreiber, was born and raised in Philadelphia. His fond memories of food go way back to his early childhood experiences of extravagant Italian dinners out with his father. Even as a young man he reveled in mussels marinara and escargot.   He started cooking professionally in 1983, as an apprentice in a European style kitchen in suburban Pennsylvania. It was there Ed learned about the distinct disciplines and traditional styles of European haute cuisine.

After sixteen years in the business, which incorporated many new styles of cuisine, Ed found himself in Manhattan doing a food benefit with Chef Brad Ogden who immediately offered him a position in Larkspur's Lark Creek Inn. It was there that Ed acquainted himself with the gastronomical gifts of Northern California's bounty of organic produce and fresh local seafood.   He describes his food as "user friendly", a mixture of International and American flare without complicated ingredients or 'out of left field' combinations that do nothing but confuse the palate.   Ed prides himself on customizing menus to suit client's specific needs. Nothing is too good for the client, as many of Ed's regular clients will confirm.

In December of 2003, Ed became a partner with Jan Goldberg and our General Manager Teresa Hammond. As food styles and trends change, Ed brings to Delicious his extensive catering experience and attention to detail, keeping us at the top of our industry in food and service.