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.


Pedro Arizmendi was born and raised in Mexico. He grew up with a real passion for how food and community bring people together. With his experience in the bar industry, he then moved to the United States. He has always dreamed about having a restaurant where the health and happiness of his employees and customers were at the heart of every decision and recipe.

In the beginning of spring of 2019, Duane and Pedro with collaboration of Colette’s Catering & Events’ hospitality team, decided to create Benchmark- a place where people can gather together and enjoy great food.


Chef Robert Lomelin is a California native and graduate of the Le Cordon Bleu Pasadena, with over 15 years of culinary experience. While still attending culinary school he began working at Citrine restaurant in West Hollywood. He has worked under many renowned chefs such as; Theo Schoenegger, Kevin Meehan, and assisted in opening Celestin Drago’s restaurant Drago Centro in Downtown Los Angeles. A major influence in his culinary career was working for The Patina Restaurant Group, where he started as a line cook, and worked his way up to an executive sous chef. During his 12-year tenure with Patina, Chef Robert cultivated his skills working in many of their upscale restaurants including Kendal’s Brasseire, Leatherby’s Café Rouge, Catal, and was part of the culinary team, when Patina at the Walt Disney Concert Hall earned a Michelin star.

Chef Robert left The Patina Group to join the Colette’s Catering team in 2018. He was an integral contributor in the opening co-owner Duane Greenleaf’s and Pedro Leon’s restaurant Benchmark. When formulating new menu concepts for Benchmark, Chef Robert enjoys creating seasonal dishes that highlight the array of seasonal produce California has to offer.


Sarah Kuhlberg was born and raised in Southern California, with almost 20 years of experience in the hospitality, branding, and lifestyle industries. While studying marketing and product development at California State University Fullerton and FIDM in Downtown Los Angeles, she developed a heightened sense of merging her love for culinary, fashion, design, and business. Sarah’s experience comes from working for large restaurant groups, spearheading public relations and rebranding for an independent fashion company, and producing sales and marketing strategies for a catering and events group based in Los Angeles.

Sarah’s true passion was found when hopping on board with Colette’s Catering in 2014. She’s collaborated and created content with local and national brands including Martha Stewart, Pop Sugar, In Style, Us Weekly, Sunset Magazine, and more. She was an integral part of developing Benchmark, alongside the owners and executive chef team. Currently, Sarah is putting her experience to work by contributing and implementing strategies for business development and company growth.



601 E. Santa Ana Blvd, Santa Ana, CA 92701
T: 714.480.0225


Wednesday – Friday 5pm – 9pm
Saturday 11am – 9pm
Sunday 11am – 8pm