Elliot Mahn
Owner
Elliot Mahn is uniquely suited to his post at the helm of one of Southern California’s premier catering companies. Mahn spent a successful two decades in the garment industry as the owner of five women’s apparel stores before creating the company Potatoes, Potatoes, Potatoes in 1979. This unique fast serve restaurant specialized in baked potatoes as entrees, and was one of the first to offer potato skins, hand cut French fries and handmade jumbo potato chips, prepared on its Sherman Oaks Galleria premises.
By 1980, Mahn had re-named his retail food venture “California Crisp,” and a successful chain was born. Today there are 11 California Crisp locations in shopping centers spanning from Southern California to Portland, Oregon, along with two freestanding California Crisp Cafes, two Pasta Bene pasta/pizza Italian restaurants, the Riverfront Café in the Portland International Airport and Mahn’s newest entrée, Yucatan Grill, a fast serve Mexican restaurant. Recently, Mahn opened a Pinkberry frozen yogurt store, part of the popular franchise chain.
Mahn began Cornucopia Catering in 1990 to bring his passion for delicious and creative food to a different audience, starting with corporate clients and Jewish organizations and temples.
Mahn demonstrated leadership early. He was elected student body president at Pierce College, and went on to graduate from California State University in Northridge in 1961. Mahn then served in the Naval Air for two years.
Mahn is an avid golfer, and often combines his pleasure at the sport with his desire to give back to the community. He has been among the named sponsors of charity golf tournaments for such organizations as the Wilshire Boulevard Temple. He also is a major donor to the American Health Assistance Foundation and a supporter of the National Multiple Sclerosis Society, among other foundations and organizations.
By 1980, Mahn had re-named his retail food venture “California Crisp,” and a successful chain was born. Today there are 11 California Crisp locations in shopping centers spanning from Southern California to Portland, Oregon, along with two freestanding California Crisp Cafes, two Pasta Bene pasta/pizza Italian restaurants, the Riverfront Café in the Portland International Airport and Mahn’s newest entrée, Yucatan Grill, a fast serve Mexican restaurant. Recently, Mahn opened a Pinkberry frozen yogurt store, part of the popular franchise chain.
Mahn began Cornucopia Catering in 1990 to bring his passion for delicious and creative food to a different audience, starting with corporate clients and Jewish organizations and temples.
Mahn demonstrated leadership early. He was elected student body president at Pierce College, and went on to graduate from California State University in Northridge in 1961. Mahn then served in the Naval Air for two years.
Mahn is an avid golfer, and often combines his pleasure at the sport with his desire to give back to the community. He has been among the named sponsors of charity golf tournaments for such organizations as the Wilshire Boulevard Temple. He also is a major donor to the American Health Assistance Foundation and a supporter of the National Multiple Sclerosis Society, among other foundations and organizations.
©2009 Cornucopia Caterers
