Burke & Black offers their clients concierge level service, whatever their need. Burke & Black can create events from the ground up, plan a week of events or be the extra hand when things get overwhelming.
Before starting Burke and Black, Nicole worked for over 15 years at restaurants in New York (Del Posto), and San Francisco (Quince, Gary Danko). She is a graduate of the Institute of Culinary Education in NYC and has held several positions within the industry including line cook, server, expeditor, and office manager.
The last few years Nicole has headed the reservations departments of two of San Francisco’s hottest restaurants, as well as working as a catering manager.
One day however, Nicole noticed a void in the marketplace. A dedicated service offering curated culinary and event planning options for corporate clients without in-house event staff was needed. She and her business partner’s penchant and joy in helping people have the best experience is how Burke and Black was born.
Monique Black has a passion for hospitality that has been nourished by her decade-long tenure in the restaurant industry. She started her career in the kitchens of New York City before finding her lasting home in fine dining as part of the front-of-house team in some of San Francisco's most acclaimed restaurants, including the three Michelin-starred Quince and Coi. After a year-long stay in Washington DC, where she worked as the Maitre d at the two Michelin-starred restaurant Pineapple and Pearls, Monique has returned to San Francisco, where she brings her extensive knowledge and hospitality pedigree to Burke and Black, creating exquisite events and dining experiences for discerning guests.