The William Jay Story

William Jay Catering is a chef-owned company based in the heart of the San Francisco Peninsula. We engineer culinary experiences with purpose and precision. Every plate is dialed in, every detail locked. We’ve taken corporate catering and rewired it—fusing logistics with artistry, elevated dining with flawless execution, and adaptability with the speed of business.

No wasted motion. No missed beats. Just next-level food that moves with you.

Founders

Jeremy Cheng, Operating Partner

Jeremy Cheng doesn’t slow down. Born in the Philippines and raised in a Chinese family, food was never just food—it was family, culture, and connection, all on one table. He was supposed to be an architect, maybe an engineering guy, but the kitchen had other plans. He leaned in, graduated from the California Culinary Academy in 2002, and never looked back. From running food & beverage ops to stepping into the role of corporate chef at Avenir Restaurant Group, every move sharpened his skills. In 2017, he and Randy Magpantay built WJC from the ground up—not just a catering company, but a brand powered by precision, relationships, and high-touch service. Jeremy’s motto? “We got you.” And he means it. Whether it’s dialing in a flawless menu or making sure a client never has to think twice, his hospitality mindset is wired for trust and execution. When he’s not in the kitchen, he’s still moving—traveling, catching a game, and soaking up time with his family.

Randy Magpantay, Executive Chef

Randy Magpantay cooks like he lives—bold, layered, and full of heart. A South Bay native, he grew up in a kitchen where his mother’s rustic Italian flavors met his father’s rich Filipino dishes. That mix of cultures shaped his style—deep, soulful, and always pushing boundaries. Case in point? His Birria Grilled Cheese —artisan achiote garlic sourdough, loaded with prime beef birria, American and jack cheese, served up with consommé, onions, and cilantro. It’s the kind of food that stops conversation. Randy didn’t start in the kitchen—finance had him first. But the numbers never lit him up like cooking did, so he made the switch, graduating from the California Culinary Academy in 2008. His career has taken him through fine dining, personal chef work, and large-scale event catering, giving him the chops to execute at every level. In 2017, he and Jeremy Cheng built WJC from scratch, driven by a simple but powerful philosophy: “Make people feel welcome.” Every detail matters. That mindset is in every dish he creates—precision, warmth, and flavor that lingers long after the meal is over.