Fogcutter co-founders Guillermo Perez and Caroline Hummer met in 2010, while they were both working on one of San Francisco's first gourmet food trucks. In 2011 they launched their own food truck, and have been partners in crime ever since.
Co-founder Caroline Hummer manages our wedding coordination, floral design, & production department. She loves getting to know clients intimately throughout the planning process, and then showing up at events early to watch her new friends enjoy the best day of their lives.
Caroline graduated from UC Berkeley in 2009 with a degree in English Literature and Creative Writing. She has worked in offices, kitchens, & farmers markets. Caroline opened her first business at age 23, and hasn't stopped dreaming up new ventures since.
Co-founder and executive chef Guillermo Perez is the imaginative force that fuels our culinary creations. He’s passionate about local produce & seafood, and discovering innovative ways to present ingredient first dishes in mass scale.
Guillermo started his culinary career in 1995, at age 16. He has worked in over thirty kitchens, from small brew pubs to top fifty restaurants. Guillermo studied under chefs like Todd Humphries and Kelly McCown, and was the executive sous chef under Hiroo Sone at Michelin-starred Ame for over four years.
Natalie is a professional chef and event coordinator who is at heart a lover of all things food. Her favorite part of producing events is menu planning with clients, then seeing her beautiful creations enjoyed by happy guests.
Natalie loves traveling to learn firsthand about international cuisines - most recently she studied in Malaysia & Thailand. She is a Bay Area native and has a BA (with honors) in Women’s Studies from SF State.