ABOUT US

DUANE GREENLEAF – PROPRIETOR

Duane grew up in the Midwest with a heart for all things hospitality. He established his skills and experience with 20 years of executive food & beverage management as a Regional Director for American Golf and as the Food and Beverage Director at Surf & Sand Resort.

Duane Greenleaf acquired co-ownership of Colette’s Catering & Events, a full service catering company based in Fullerton, California in 2004. Duane spearheads the catering business, working alongside all departments, and insures Colette’s successful production and flawless execution. Today, Duane has taken his love of hospitality and ventured into the restaurant business with his first restaurant: Benchmark.

STEFANO CIOCIOLA – EXECUTIVE CHEF

Chef Stefano Ciociola grew up in Southern Italy, where he was influenced by the culinary beauty of his native country. His chef career began in Europe, specifically in Italy, Germany, and France. His first job in the United States was under Chef Roberto Donna at Galileo as Chef de Partie in Washington DC, and then with Chef Domenico Cornacchia at Cafe Milano Group as Sous Chef. One of his biggest mentors was Chef Bryan Moscatello with Stir Food Group, where he opened Potenza Trattoria. While there he created their renowned pizza recipe, as well as their seasonal gelatos and fresh pastas.

In 2010 he moved to California to work for Patina Restaurant Group, where he spent a majority of his career. During his 11-year tenure, Chef Stefano worked as the Chef de Cuisine for Naples Ristorante e Pizzeria, Catal, and Uva Bar restaurants in Downtown Disney. He cultivated his skills working in these upscale restaurants, and in 2018 he was promoted to Executive Chef at Tangata Restaurant in the Bowers Museum. He also was a part of the culinary team that produced high-end catering events like the Emmys and Governors Ball, as well as private celebrity events.

Chef Stefano joined both Benchmark and Colette’s Catering & Events teams in 2021, where he oversees all concepts for the hospitality group as the sole culinary leader. Today, he is busy creating delicious seasonal menus, leading his teams, and working alongside the owners and directors with overall business development.