Il Fornaio's American history began when Howard Lester, Chairman and CEO of William Sonoma, discovered these bread stores in Italy and their daily fresh, tempting varieties of bread, rolls, and desserts. Why not introduce them to California?

As a long-time Palo Altan I have watched Il Fornaio's beginning as an old-world bakery in the early '80s, where we often bought our breads. When the company opened the restaurant on Cowper Street, we became frequent visitors meeting colleagues and friends for lunch and dinner. I have also experienced their delicious catered food at events at the local Garden Court Hotel and the Sainte Claire in San Jose. Their third restaurant in Irvine provides Southern California with catered food.

From Ted Laymon, the Catering Manager, I learned about the company's philosophy of introducing authentic Italian faire that wasn't smothered in tomato sauce and covered with cheese. Their chefs, often first or second generation Italians, don't believe in shortcuts. They cook their meals from scratch and buy locally as often as possible. The fish is purchased fresh and all meats are cut in-house. Since transfatty acids are banned from their kitchens, the Italian olive oil is a main staple for cooking and frying. All Chianties and house wines come from the partner winery close to Sienna in Italy.

The catering department prides itself on being very flexible, adding Californian-style recipes to their Italian cuisine. All catered food items for sit-down dinners and buffet stations arrive in refrigerated trucks, and are freshly prepared under kitchen tents on-site. Tastings for clients are available in one of their restaurants. Among the over 700 catered events a 10-course gourmet sit-down dinner prepared for a winery wedding was one of the highlights of 2007.

In March 2007, The Wall Street Journal called Il Fornaio "a venue for deal making in Silicon Valley." Clients love their food, catering expertise, and affordable prices.