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Wilma Lott Catering Has Been Making The Best For Decades

By Elisha Neubauer

Robert Lott, owner of Wilma Lott Catering in Martinez, California, has had some big shoes to fill.

His mother, Wilma Lott, began her catering career out of a necessity. With a growing family of five, she found herself in need of reliable income. With the demand for her tasty home-cooked meals mounting, she created a successful business doing what she did best: cooking.

When first starting out, she worked as a cook at Mt. Herman in Felton, California. It was here that she fine-tuned her ability to cook for large groups. On average, Lott found herself creating meals to feed over 400 people a day, three times a day. Realizing she had a knack for the work, Lott left Mt. Herman to find her own way and launched Wilma Lott Catering.

"She was fortunate enough to also train with Julia Child," Robert Lott said.

In the 1980s, Robert Lott joined his mother in the family business. Guided by her diligent training, Lott continued his apprenticeship until he became her right hand in the company and eventually took over. Today, Lott continues to carry on his mother's legacy by providing the same quality and service she worked so hard to offer.

The Lott legacy has definitely paid off. The company operates solely by referrals, doing no outside advertising. This year, the company will be celebrating its 47th anniversary.

"Wilma Lott Catering is well respected throughout the Bay Area with a sterling reputation for excellent food, great service, honesty and integrity," Lott said.

For those wanting to give Wilma Lott Catering a trial run, they offer private tastings on Tuesdays, Wednesdays, and Thursdays between the hours of 12pm-3pm. Menus can be designed to accommodate gluten-free, vegan, vegetarian, dairy-free, et cetera.

"Our tastings book up extremely fast, so please schedule this appointment with us at your earliest convenience," Lott said.

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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