Today we’d like to introduce you to Matthew Baker.
Hi Matthew, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
When I was in high school and college, I thought about careers like EMT, law, or something in medicine. But being deaf and never really a fan of school, I struggled with accessibility and communication. A turning point came in college when someone suggested I try working in a hotel. I thought, yes, that’s perfect — behind the walls, not customer-facing, where my deafness wouldn’t feel like a barrier.
That led me into a culinary career. With my entire family either having graduate degrees or running successful businesses, I knew I needed to create something meaningful too. At first, I thought owning a restaurant might be my path. I got the opportunity to leave school and move to San Jose to work at the Hilton & Conference Center. There, I helped open a new restaurant with the Daily Grill Group — an incredible experience early in my career.
But I quickly realized restaurant life felt repetitive — same menu, same four walls every day. Catering excited me because it was different every single day. One day you’re doing a backyard birthday, the next a corporate event on the beach, a wedding at a museum, or a luxury event with cars and private jets in a hangar. The variety and creativity hooked me.
Fast forward to today, I’ve been very fortunate to have amazing mentors and chefs guide me. Our company, Feast on This Culinary & Event Production, is now ranked among the top 15 caterers in San Diego. We partner with incredible venues across the region, including many of the Balboa Park museums, and produce everything from intimate private dinners to large-scale galas.
One of the biggest lessons I’ve learned is that staying “behind the wall” wasn’t going to help me succeed. In San Jose, my executive chef pushed me into the restaurant’s front-of-house management role. I had no choice but to learn how to communicate with guests using gestures, paper, and pen. That broke my fear of communication and taught me to connect with people in new ways. Today, I’m in sales — and I actually love talking with clients and sharing our story.
I’m also very fortunate to have an amazing business partner and personal partner — my husband. His talents in creativity, logistics, and operations are the backbone of this business. He is the “A-team” behind the curtain that helps make the magic and vision come to life.
San Diego has been an incredible city to grow in — it’s small enough to feel inclusive, but big enough to offer world-class opportunities. Everyone here supports and roots for one another. From beautiful beaches, to the history and architecture of Balboa Park, to iconic destinations like the Zoo, SeaWorld, and the coastal towns of Scripps Ranch, Hillcrest, Coronado, Del Mar, and Carlsbad — it’s a city full of inspiration. I’ve been so grateful for the support of CEOs and leaders in our community who have encouraged us along the way.
What sets us apart at Feast on This is our attention to detail, our customer service, and our inclusivity as a deaf-owned business. Our company values are easy to remember because they spell out FEAST: Family, Excellence, Attitude, Sharing, Transformation.
Looking ahead, our vision is to scale while giving back to the community — creating opportunities for others to work in this industry and be part of amazing events. We’ve been grateful to produce experiences like KPBS’s 65th Birthday Gala, Ferrari’s Coffee Breakfast at Hangar 858, and events for international clients who come to San Diego to celebrate at some of the city’s most unique venues. Our goal is to keep pushing ourselves to elevate, innovate, and give people memorable experiences.
If you’d like to learn more about me and the company, here’s a digital lookbook that shares more of our story: [link]
https://heyzine.com/flip-book/b63154ca12.html#page/1
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Has it been a smooth road? Absolutely not. Struggles are almost an everyday thing.
For me, being deaf and dealing with my own pride and ego were some of the hardest obstacles early on. I didn’t want to admit I had struggles, and I felt like asking for help was a weakness. Over time, I learned that vulnerability is actually a strength — there are no stupid questions, and asking for help is how you evolve.
The catering and events world has also been hit again and again by outside forces. We lived through the dot-com bust in the early 2000s, 9/11, the Great Recession in 2007–2009, and of course the complete shutdown during the 2020 COVID pandemic. More recently, inflation and the rapid rise in costs — from rent jumping thousands of dollars a month to labor wages increasing $10+ per hour, plus insurance and benefits skyrocketing — have been some of the toughest challenges yet. Back then, changes felt gradual; now they feel constant and overwhelming.
On top of that, accessibility has always been a real struggle for me. Early on, I didn’t always have access to interpreters, and there were constant questions of who should pay for that. Over the years, I’ve learned how to budget differently and now I’m fortunate to have an interpreter in-house. That has completely changed how we communicate with our team, clients, and community — it’s made our business stronger and more inclusive.
And of course, with growth come growing pains — scaling a company brings new problems almost daily. But I’ve been lucky to have amazing mentors, community leaders, and colleagues who’ve supported me and reminded me that I’m not alone in this journey.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Feast on This is a full-service catering and event production company based in San Diego. We handle everything from corporate events to weddings to social celebrations. What we’re really known for is creating experiences — not just serving food. Our team brings visions to life, whether it’s a Harry Potter–themed gala, an Alice in Wonderland wedding, or a luxury dinner in a private hangar surrounded by exotic cars and jets.
What sets us apart is a mix of things: our attention to detail, our 5-star food quality, and the fact that we don’t shy away from the “impossible.” If a client asks for something out of left field — even a pink donkey — we’ll figure out how to make it happen. We’re full hands-on, from start to finish, making sure every part of the event feels seamless.
Personally, I think what makes our story unique is that I’m a deaf and gay business owner, and we’ve built a company that values inclusivity, creativity, and excellence. Sometimes I laugh that we’re San Diego’s “hidden secret caterer” because our work has been at some of the biggest and most high-profile events in the city, but people don’t always realize it’s us behind the magic. That’s something I’d like to change — we’re proud of what we do and want more people to know our name.
At the end of the day, what I’m most proud of brand-wise is that we deliver experiences that people never forget. Our clients trust us to turn the impossible into reality, and that’s what fuels us.
Who else deserves credit in your story?
There are so many people to name, but a few stand out as having made an important impact on my life and career.
First, someone very special — Michael Roman, who sadly has passed away. He owned one of the largest catering consulting companies and conferences internationally. About 20 years ago, I worked up the courage to thank him for providing me a free conference ticket, which allowed me to use my money to bring an interpreter. I told him about my struggles being deaf and my uncertain future. He stopped me mid-sentence and said: “Stop. Don’t be a victim. You can do this. Deafness isn’t the barrier.” That conversation flipped a switch for me — I woke up, felt motivated, and it changed my entire perspective.
Another person who had a huge impact was my business coach — and at the time, one of my biggest competitors — Lisa Richards. She owns one of the top catering companies in San Diego. Honestly, I think she used to hate me because I was so stubborn and stuck in my deaf pride. She struggled for years to get me to open up, listen, and change. The minute I finally started listening, I was able to adapt and evolve so quickly it shocked even me. She never allowed me to use being deaf as an excuse, and I wouldn’t be where I am today without her belief in me. I’m proud to now call her a friend.
Of course, my partner in life and business, Jason Howard, deserves huge credit. I don’t know how he puts up with me! I’m a risk-taker who often jumps without thinking, and he’s the balance who keeps me grounded. He’s the cheerleader and the quiet force — the whisper behind the company — who makes so much of what we do possible.
Beyond that, I’ve been fortunate to meet some of the top caterers in the U.S. at conferences, and many have become my cheerleaders over the years. One who really inspires me is Anthony Lambatos from Colorado, who started the MIBE Tribe. His workshops and philosophy always fuel me with new energy and remind me why I love this industry.
More recently, I’ve been lucky to connect with Pedrum Moein, venue manager at Hangar 858. He became an instant friend and taught me so much — from seeing things through the customer’s eyes to hustling harder. What’s funny is he says I’ve been a mentor for him, too. I guess we’re yin and yang, constantly pushing each other to grow.
And finally, I want to mention Margaret Brower, another business coach. Her consulting style is fresh, focused on millennial culture, and she also has a bulldog, which automatically made her my soulmate! She isn’t afraid to play the “mean mom” role with me, holding me accountable in ways I’d never been before. She treats me no differently than anyone else, which I appreciate deeply, and she even invited me to be on her International Caterers Association sales panel recently — an honor I’ll never forget.
I truly wouldn’t be here without this amazing circle of mentors, peers, and partners. They’ve all helped shape me, keep me accountable, and remind me to keep growing.
Pricing:
- Our food typically averages $50–$80 per person, depending on menu and service style.
- Most full experiences (food, bar, rentals, production) range $100–$300 per guest.
- Private chef dinners and small gatherings usually start around $3,000+ all-inclusive.
- Larger productions often fall between $20,000–$100,000+, though we’ve also produced events as large as $500,000.
- Every proposal is fully customized to the client’s vision, venue, and guest count.
Contact Info:
- Website: https://www.feastonthis.com
- Instagram: @feastonthiscatering and @chefmatthewbaker
- Facebook: https://www.facebook.com/FeastOnThisCateringandEvents/
- LinkedIn: https://www.linkedin.com/company/feastonthiscatering
- Yelp: https://www.yelp.com/biz/feast-on-this-san-diego
