2022 Four Fires Chefs
The BlueStone Pizza Company isn’t your average pizza experience. We are a local Amador County Father/Daughter team. We specialize in artisan pizzas cooked to perfection in our custom oven. We provide catering services for private parties, corporate events, and community gatherings in Amador, Calaveras, and El Dorado counties.
Nostalgic memories with every bite.
Founded in 2016 – Kay’s Catering is a family-owned business serving authentic soul food cuisine with a ‘fresh modern twist’. Our mission is to provide great tasting soul food to enhance your experience for any event. So whether you’re planning a wedding or birthday party, large event or small, you can trust Kay’s Catering to cover it all.
Off the Vine Catering
Off the Vine Catering has been in the restaurant and catering business in the Sacramento and El Dorado areas for over 25 years. They focus on serving the Sacramento, El Dorado, Amador, Placer Counties, and beyond. They love food, and love helping people serve perfect, delicious food for their special event. Off the Vine is known for providing high quality food, drink and service.
Justin Lewis, locally known as Chef J Lew, is a commando chef and wine sommelier having worked closely with Amador’s best restaurants and wineries. His food is known to be seasonally driven, California sourced, and inspired by his latest cookbook finds. For the last two years, J Lew has been cooking all over the County offering private in-home dinners, celebrated winery events, and casual lunch box drop offs, but will be settling his efforts in Amador City this summer with the opening of the Break Even Beermakers’ Brewery & Cafe.
Sacramento-based chef, olive oil sommelier and published author Kevin O’Connor has been working in professional kitchens since the age of 14. Raised in the Sierra Foothills, Kevin developed a love for food at a very young age through foraging, hunting and local agriculture. After having worked at some of Sacramento’s most well-known restaurants (Mason’s, Ella, and The Kitchen), Kevin started Tree House, one of Sacramento’s first pop-up restaurants, to immediate success. His first executive chef position was at Blackbird Kitchen and Bar before stints at Michelin-starred Coi and Saison in San Francisco. Kevin took the role of Cobram Estate’s Chef-at-Large/creative director from 2014 to 2020 which involved traveling the world and cooking over fires for harvest celebrations (documented in his book Chasing Harvest). He now runs Alta, a nomadic wood-fired popup dining concept.