About Omnivore Catering

From the roots up, the Omnivore Catering team has an engrained dedication to artisanal, local specialties and sharing with others.

Bryce Hansen

Executive Chef

Chef Bryce is all about generosity, integrity and absolute attentiveness in the kitchen. When the opportunity arose to share his passion with locals through Omnivore Catering, Bryce knew instantly it was the right fit. His philosophy with local products says it all:

 “There’s a lot of great things about food; food brings people together, it’s a way to show generosity, it’s a way to show love; but food is also an important mark in one’s memory, to recall a time and a place, smells and flavors are some of the strongest senses that trigger our memories. It plays a part in our consciousness, so it’s important to respect how that happens, and that happens by serving what grows next door.  Purchasing products from our neighbors supports the local economy, it helps to create a community, and when times get tough, we can rely on each other. And it makes the food taste better.”

With over three decades in the kitchen, Chef Bryce did not originally set out to become a chef. Instead, he set out to make a living doing what he loved, ultimately leading to stints at the famed Michelin-Star Redd in Napa Valley and local Lucia in Carmel Valley, before joining The Meatery and Omnivore Catering team.

Kevin Hincks & Gina Nucci


Kevin Hincks, Operations & Butcher

Kevin came to the Monterey Peninsula in 2007 from Chicago where he worked in high end kitchens for over five years.  He is the brainchild behind The Meatery, an art and craft butchery on the Monterey Peninsula. Famed for its signature salumi program with charcuterie cut and cured in-house, Kevin’s uncompromising focus on sustainably and ethically run farms set the stage for Omnivore Catering’s philosophy in local, seasonal and artisan ingredients.

Gina Nucci, Marketing & Community Relations

As a second-generation family member of a leading Salinas Valley produce company, Gina is no stranger to the importance of locally grown, sustainable products. Before selling the company with her sisters in 2018, she had over twenty years in marketing locally grown produce for her family business throughout North America. Gina now enjoys the simplicity of focusing on local food and events while raising their three boys in Carmel Valley. And with The Meatery in full swing, and an evolving selection of sustainable, community-based products to share, Gina joined Kevin in the launch of Omnivore Catering in 2020.


We are proud to partner with the following growers, farmers and artisanal makers

Rancho Llano Seco

Chico, Ca

SF Specialty / Vesta Foodservice

San Francisco, Ca

Snake River Farms

Family owned for over 50 years

Niman Ranch

Raised with Care since 1970


San Francisco Bay Area

Fogline Farm

Soquel, Ca

Savor the Local

Watsonville, Ca

Allen Brothers

Artisanal & Hand-cut since 1893

A-5 Premium Japanese Wagyu

Linda’s Tasty Pork

Carmel Valley, Ca

Robbie’s Ocean Fresh Seafood

Monterey, Ca

Swank Farms

Hollister, Ca

Schoch Family Farms

Salinas Valley, Ca


Sustainable, humane practices for over 30 years

Let’s Work Together.