It all began in the kitchen....

As a Chef-owned and operated company, our primary concern has always been to provide the freshest, highest quality cuisine for all of our events. We stand behind all our menus and services, and invite you to see for yourself!


After over ten years in business, we are proud to have earned our reputation for truly memorable food and professional service. We are honored to have been selected as Caterer of the Year four times by the National Association of Catering & Events, Sacramento chapter.


Established in 2010.

Our two head chefs, Chris Jackson and Branden Rodgers teamed up to found Jackson Catering & Events, after several years working together catering in the Sacramento area. 

Much of our core management team has also been working together for nearly a decade alongside Chris and Branden, and we all take pride in the accolades and reputation we've earned along the way. 

Though we are still a relatively small company, our expertise and capabilities have grown immensely over the years. Every season has been better than the last, and we are excited to continue serving you!

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Meet Our Team

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Chris Jackson

Owner, Executive Chef


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Danica Covey

Sales, Event Planning


Brigitte Boudreau

Sales, Event Planning & Management


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Branden Rodgers

Owner, Operations Officer, Sous Chef


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Richard Armijo

Lead Event Manager


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Mario Rosales

Event Manager



Julie Miller
Sales, Event Planning & Management


Brigitte Boudreau

Event Specialist


Jackson Catering and Events’ sales staff, kitchen crew, drivers, and service staff, thank you for your continued loyalty as we navigate the current health situation in our community. As always, we appreciate the opportunity to be part of your special occasions and your everyday meals. Our commitment to exceptional service and quality food has always been and continues to be our number one priority. When you are offering our food and service to your friends, family, and coworkers, we know that you are trusting us to be vigilant in our food safety practices. We will continue to deliver great food and exceptional service for you to enjoy with confidence.


We are taking the Coronavirus COVID-19 very seriously. Fortunately, we already diligently follow Food Safety Laws which go a long way in ensuring that we make food in a clean and safe way. As we do every day, we are making sure that all our standard operating procedures regarding sanitation are being strictly upheld and followed. 

In addition, we are carefully following the guidelines and directives from the CDC and food industry experts. We have heightened our protocol on all sanitation efforts and will have ongoing education with our staff on the preventative measures being continuously updated by the CDC regarding food, food handling and safety.


  • Clean and sanitize thoroughly throughout our entire facility including our kitchen, dining area and catering trucks.

  • Reinforce heightened protocol on all our sanitation efforts.

  • Educate our staff members on prevention, as provided by the CDC.

  • Maintain strict hand washing guidelines.

  • Ensure that staff members adhere to our sick leave policies, requiring staff to stay home if they do not feel well.


  • We conduct daily temperature screenings of our staff members at the start of their shifts.

  • All catering staff including kitchen staff, delivery drivers and service staff always wear protective face masks while on duty.

  • Our catering staff serve all food and beverages to each guest individually at staffed events. Currently, we are not setting up buffets or beverage stations for self-service.

  • We have switched to single wrapped utensils with all to go orders and napkin wrapped cutlery roll-ups for full-service dining.

  • Our delivery drivers are sanitizing our trucks after every run. 

  • Because we have our own in-house team of delivery drivers and event staff, we feel greatly confident in the measures being taken to provide the safe delivery of our food.

  • Hand Sanitizing solution is available in all our trucks for our drivers’ use between deliveries.

  • All non-dining hard surfaces in our kitchen (light switches, door handles, refrigerator handles, hand sinks, paper towel dispensers, etc.) are disinfected 3 times a day.

  • Our dining area including all tables and chairs is being thoroughly disinfected each evening.

  • We will be sanitizing communal spaces and kitchens when we cater off site events.


Whether it is delivery, curbside pick-up at our restaurant, or an event at your location, we will continue to be there for your celebrations and occasions, office meetings and just because you do not feel like cooking tonight.