Ethan Mantle ‘98

Chef/Owner, Componere Fine Catering; Emeryville, CA

Ethan Mantle ‘98 was on a mission to become a great restaurant chef before switching gears and co-founding Componere Fine Catering with his wife Tisa. After graduating with honors from The Culinary Institute of America, where he was the class graduation speaker and winner of the Wine Spectator Award for Excellence, Ethan worked at the Elderberry House at the Chateau du Sureau, a five-star Relais & Chateau property that tied the French Laundry for the best Zagat food score in the country. Next, he headed to France to work at the Michelin three star Georges Blanc in Vonnas, France. It was a transformative experience that included the opportunity to work in every area of the kitchen, and Ethan became the first American to be offered a permanent paid position. Upon returning back to the states, he took a temporary position as assistant to the visiting chefs at the Chef’s Holidays at the Ahwahnee Hotel. There he met two chefs that would impact his career, Roland Henin, Thomas Keller’s mentor, and Hubert Keller of Fleur de Lys. After a personal recommendation from Henin, Ethan headed to Napa Valley to become a stagiaire at the French Laundry. Next, he trained at Fleur de Lys, then the number one restaurant in San Francisco, where he spent two years working the most challenging position in the kitchen as the tournant. After starting Componere, Ethan brought a fresh, restaurant-style approach to catering, assembling a world-class culinary team and working with Tisa to develop their own organic farm. Componere has become one of the top catering companies in the country, with high-profile events throughout the Bay Area and as far away as the East Coast. (Emeryville, CA) @componere