Providing custom tailored catering for every occasion throughout the Greater Bay Area. We craft delicious, sustainable, and stylish events that help our clients and our organization contribute to a greater cause. Hunger at Home was founded by hospitality professionals who saw an opportunity to help feed a population desperately in need. That same group of visionaries are experienced industry experts, well-versed in all aspects of event planning, hospitality, and culinary arts, who are now utilizing their skillsets by providing seamless experiences for our clients. By choosing Full Circle Catering & Events, you choose to become part of Hunger at Home’s mission and impact.
Ewell founded Hunger at Home in 2008 in San Diego and reactivated the nonprofit in 2015 after moving to San Jose. As a 30-year hospitality executive, Ewell was moved to start Hunger at Home when his son Cassidy saw the devastating effects of hunger and Ewell knew of the extensive food waste in the hospitality industry. Ewell’s background makes him ideally suited to partner with hotels, convention centers and entertainment venues to channel excess food to those in need. Prior to joining Hunger at Home, Ewell served as Team San Jose’s general manager of operations at the San Jose McEnery Convention Center. Ewell also served as director of food and beverage at the Sundance Resort in Utah and area director for 26 Hilton Hotel properties in the San Diego area. While at the Hilton, Ewell was awarded the Gold Key Food and Beverage Person of the Year Award for launching the “Go Green” committee aimed at food sustainability.
Dinari brings more than 18 years of experience in the hospitality industry where he has led hundreds of team members in complex culinary operations. Prior to joining Hunger at Home, Dinari served as the Executive Chef for the San Francisco 49ers Levi’s Stadium where he led a culinary team of more than 350 employees. He has also held culinary leadership positions at the Ritz-Carlton in San Francisco and the Resort at Pelican Hill in Newport Beach. Dinari serves as an Instructor of Culinary Arts and Hospitality Management at Diablo Valley College in Pleasant Hill and previously at Contra Costa College in San Pablo. Dinari holds degrees in Hospitality Management and Culinary and Pastry Arts from Contra Costa College and a Bachelor of Arts degree in psychology from Loyola Marymount University.
Janelle credits her parents and grandparents for her love of cooking and for teaching her how to prepare traditional Filipino and Italian cuisine. While Janelle initially went to San Diego State University for nursing, she quickly decided to pursue a degree in Culinary Arts at Le Cordon Bleu in San Francisco. Janelle has worked in the culinary industry for over 18 years and has been a chef for Merck Pharmaceutical and at the San Francisco 49ers at Levi’s Stadium. She has also held leadership positions in food service companies such as Sodexo, Eurest, High Flying Foods, Guckenheimer, and Flik Hospitality Group. Janelle has lent her talents as a volunteer for many nonprofit organizations where she worked alongside renowned chefs like Dominique Crenn, Roland Passot, Martin Yan, and Michael Voltaggio.
Coming from Michoacán, Mexico, Cesar’s love for cooking landed him a prep cook position at a Chinese restaurant in the U.S. From there, he worked for and helped open various restaurants in the Bay Area, including Left Bank and Maggiano. With19 years in the culinary industry, Cesar's dedication to the art is showcased in his astonishing talents and skills. He currently works under Michael Mina at the San Jose Marriot and for Hunger at Home.