We’re excited to introduce you to the always interesting and insightful Anna Santiago. We hope you’ll enjoy our conversation with Anna below.

Alright, Anna thanks for taking the time to share your stories and insights with us today. So, naming is such a challenge. How did you come up with the name of your brand?

I started thinking about business names 8 years ago, and came up with the name Rimer & Company. Rimer being my maiden name, I wanted to pay homage to my father who had all girls and would most likely not pass his last name to future generations. When I was in culinary school, everyone called me by my last name and it seemed fitting at the time. As time passed, I eventually got married and changed my last name and reflected on much of the changes in me since thinking about my business name. I then decided to name the business after my current last name since it represents where I am currently in life. That’s when Santiago & Company Catering was born!

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m a proud first-generation Tongan-American, born in San Francisco and one of four sisters. My mother immigrated from Tonga and met my father in the Bay Area, where our family’s story began.

I entered the restaurant world at 19 when I walked into a local sushi restaurant in Hercules, CA that happened to be hiring. With no prior experience, I was given the chance to wait tables—and I instantly fell in love with the food and the fast-paced energy. That moment sparked a deep curiosity and passion for sushi, and I began dreaming of becoming a sushi chef.

Over the next six years, I worked as a server, studied culinary arts on my own, and eventually made the bold decision to move to Southern California and apply to culinary school. I enrolled at Los Angeles Mission College in Sylmar, and not long after, a friend connected me with an opportunity at Nobu Malibu as a sushi line cook. That job opened doors and gave me an inside look at the high-end culinary world.

After Nobu, I finished culinary school, completed internships at restaurants across Los Angeles, and began forming relationships with private chefs and caterers—ultimately finding my footing in the catering industry.

Today, I offer clients the chance to host their events with ease, knowing every detail of the food is thoughtfully taken care of. I work closely with my clients to craft custom menus that are globally inspired and seasonally driven—bringing warmth, flavor, and a story to the table.

What I’m most proud of is the journey itself: the long hours, the risks, the setbacks, and every lesson along the way. I’ve volunteered at events, built skills from the ground up, and created my business—Santiago and Company Catering—with my own two hands. For years, I never believed I was capable of running my own company, but with persistence, vision, and the help of modern tools, I’ve surpassed every expectation I once had for myself.

My hope is that people feel my passion and experience in every bite, that my food tells a story, and that I create lasting memories for every client I serve.

How about pivoting – can you share the story of a time you’ve had to pivot?

One of the biggest pivots in my career came when I became a new mother and wife. I had spent years in the restaurant industry, working long, late hours—something I had always accepted as part of the job. But once I had children, I realized that schedule no longer aligned with the kind of parent and partner I wanted to be.

Balancing a demanding kitchen job with the needs of a young family was incredibly challenging. I loved the culinary world, but I didn’t want to miss the moments that mattered most at home. That’s when I made the decision to shift my focus to private cheffing and catering. It gave me the flexibility to be present for my family while continuing to do what I love—feeding people and creating memorable experiences through food.

It wasn’t an easy transition. I had to build my business from the ground up, learn how to market myself, and create new systems that allowed me to manage both home life and client demands. But this pivot ultimately gave me the control I needed—to be creative, to grow professionally, and to raise my three children in a way that feels balanced and fulfilling.

Can you share a story from your journey that illustrates your resilience?

One story that reflects my resilience is navigating the major life changes that came with becoming a mother, a wife, and a caregiver—all while building a business from the ground up.

After years in the restaurant industry, I found myself struggling to balance late nights and demanding kitchen hours with the needs of a growing family. I loved the work, but I couldn’t ignore the toll it was taking. I knew I had to make a change—not just for myself, but for my children. That’s when I shifted into private cheffing and catering, where I could have more control over my time, be present for my kids, and still create meaningful experiences through food.

Then in 2021, everything shifted again. My mom had a stroke, and it deeply affected my entire family. My siblings and I suddenly had to step into the role of caretakers, and I took on the responsibility of managing all of her meal planning and nutrition. It was an incredibly emotional and overwhelming time, but it also gave me a new sense of purpose and a deeper understanding of how food connects to healing, comfort, and care.

Balancing caregiving, motherhood, and entrepreneurship hasn’t been easy. There have been many days of exhaustion and self-doubt. But resilience, for me, has looked like continuing to show up—with intention, with creativity, and with heart—even when life has felt heavy. I’ve learned that strength can come from the most tender moments, and that building something meaningful sometimes requires you to stretch beyond what you ever thought you were capable of.

Contact Info:

• Website: https://santiagoandcompanycatering.org
• Instagram: Santiago and Company
• Facebook: Santiago and Company
• Yelp: Santiago and Company Catering

Image Credits

Headshot Credit: Leigha Smith Photography