
MEET THE GOLAS
About Golas Kitchen & Events
Golas Kitchen & Events is a boutique catering and hospitality company owned and operated by husband-and-wife team Michal Gola and Osiris Navarro. Specializing in catering, private dining, event coordination, and hospitality consulting, the duo brings together their diverse cultural backgrounds, worldly travels, and love for the Pacific Northwest and Southwest to create thoughtfully curated events, restaurant-quality cuisine, and memorable experiences.
With decades of combined experience in the hospitality industry, Michal and Osiris believe that good food and genuine hospitality have a way of bringing people together. Their culinary style draws inspiration from flavors around the world, blending traditional comfort foods with creative, contemporary touches.
Meet Michal & Osiris
Michal Gola is a self-taught chef with years of experience in bartending, fine dining, and restaurant operations. Born in the Czech Republic, Michal immigrated to Queens, New York, at the age of 18, bringing with him a love for Eastern European cuisine and hearty, soulful cooking. His favorite food and beverage pairing is potato pancakes and smoked ham hock with an ice-cold Pilsner. When he's not in the kitchen, you'll likely find him painting, camping, or enjoying the great outdoors.
Osiris Navarro brings a creative background in marketing, graphic design, event planning, and hospitality management. Born in the Philippines, she immigrated to Long Beach, California, at the age of five. Her passion for food, design, and bringing people together is reflected in every event she helps create. Her favorite food and beverage pairing is a comforting bowl of Filipino congee rice porridge with Pellegrino and lemon. Outside of planning events, developing menus, and sending proposals, Osiris enjoys interior decorating, creative projects, and making a house feel like home.
From Seattle to the Southwest and Beyond
After spending more than 20 years in Seattle, Washington, Michal and Osiris decided to trade the bustling city for the wide-open landscapes of the Southwest. In 2020, as the pandemic brought the events industry to a standstill, the couple closed their Seattle catering operations, packed up their lives, and moved to the small village of Magdalena, New Mexico, to pursue a lifelong dream of opening their own restaurant.
What began as an abandoned roadside building along historic Highway 60 soon became Tumbleweeds Diner, a welcoming gathering place serving locals, travelers, ranchers, and visitors from near and far. Over the next five years, the couple poured their hearts into building a restaurant that celebrated good food, community, and the unique spirit of rural New Mexico.
In late 2026, after five wonderful years of owning and operating Tumbleweeds Diner, Michal and Osiris sold the restaurant to local owners, passing along a beloved community gathering place and closing an unforgettable chapter of their lives.
A New Chapter in the Texas Hill Country
Never ones to shy away from a new adventure, Michal and Osiris are embarking on their next chapter in Boerne, Texas, bringing Golas Kitchen & Events back to its roots.
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With a renewed focus on boutique catering, private chef experiences, intimate gatherings, event coordination, and hospitality consulting, they are excited to share their passion for food and entertaining with the greater Kendall County area and surrounding Texas Hill Country communities.
Whether it's an intimate dinner party, a family celebration, a corporate gathering, or a special occasion, Golas Kitchen & Events offers a personalized approach that combines restaurant-quality cuisine with the warmth and hospitality of being welcomed into someone's home.
For Michal and Osiris, every new place brings new inspiration, new friendships, and another opportunity to gather around the table.
New town, new adventures, same love for good food and bringing people together.
Our Past Clients
Throughout their careers, Michal and Osiris have had the pleasure of working with a diverse range of organizations, businesses, and creative communities, including:
Bill & Melinda Gates Foundation, Nike, City of Seattle, Zeno Math, ESPN, CreativeLive, Town Hall Seattle, FEEST, The Vera Project, University of Washington, New Mexico Tech, National Radio Astronomy Observatory (NRAO), Carhartt, Department of Motion Pictures, and more.
Featured In:
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DC Chieftain: Tumbleweeds Brings New Life to Magdalena's West End
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Edible New Mexico: New Home, Sweet Home: Tumbleweeds Caters to Community and Beyond
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KOAT Albuquerque News
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The Seattle Times


how we can help...
CATERING + CRAFT SERVICES
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Catering; weddings, non-profit, fundraisers, corporate
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Craft services; film, photo, video production, backstage
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World cuisine, seasonal menus, local ingredients
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Restaurant quality food brought to your event
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Event production, day of coordination
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Logistics, timeline and vendor management
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Staffing, sourcing vendors, floor plans, rentals
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Festivals, markets, pop up dinners, celebrations​​​
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Food and lifestyle content creation
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Creative direction and ideation
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Produce food & beverage photoshoots
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Menu and business development
We are available to travel 2-3 hours. Travel and lodging will be included in proposals as needed. ​​​​
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COORDINATION
CONSULTATION + CREATIVITY


sample menus
We work with our clients on designing custom menus.
SAMPLE MENU / BUFFET - LATIN AMERICAN
BEEF BARBACOA
slow cooked beef brisket marinated in cumin, chiles, red peppers, tomatoes, and caramelized onions
CHIPOTOLE CORNISH HENS
cornish hens rubbed in a pepper paste, cumin, herbs, quartered and served with grilled lemons
PASTELEON
latin lasagna of sweet plantains layered with sweet potatoes, black beans, caramelized onions, corn, red peppers, topped with queso fresco
VEGETABLE FAJITAS
seasonal vegetables, red and green peppers, squash, onions, mushrooms in a cumin, chili oil stir fry
ARROZ VERDE
white rice, vegetable stock, sautéed onions, cilantro puree
BLACK QUINOA BOWL
black quinoa, avocado, corn, radishes, smoky salt, pepper, olive oil
SEASONAL SLAW
shredded baby kale, green and red cabbage, thinly sliced carrots, green onions, cilantro, pineapple, vinaigrette dressing
TORTILLAS
corn and flour tortillas, served with a medley of sauces such as chimichurri, pebre, salsa rojo
SAMPLE MENU / BUFFET - MEDITERRANEAN
LAMB & BEEF KOFTA
seasoned ground beef and lamb meatballs with cumin, herbs, spices
HARISSA CHICKEN
slow cooked braised chicken thighs in a house made harissa paste
AUBERGINE EGGPLANT
chickpeas, red pepper and tomato sauce, sautéed onions, parsley, herbs, and spices
STUFFED SQUASH
zucchini stuffed with herbed rice, red peppers, tomatoes, parsley
TABBOULEH SALAD
finely chopped cauliflower, parsley, cherry tomatoes, cucumber, snap peas, olive oil vinaigrette dressing
SAFFRON RICE
basmati rice, saffron, sautéed onions, pistachio, currants, parsley
GREEK SALAD
seasonal greens, iceberg lettuce, black olives, red onions, ​pickled peppers, feta, olive oil vinaigrette dressing
GRILLED FLATBREAD
served garlic aioli
SAMPLE MENU / BUFFET - FILIPINO
PORCHETTA LECHON
crispy pork belly stuffed with herbs and spices, rolled and oven roasted until skin is golden brown, side of salsa verde and lechon sauce
ADOBO BBQ CHICKEN
chicken in a house made sweet and tangy marinade of soy sauce, brown sugar, rice vinegar, bay leaves
VEGETARIAN PANCIT
bean thread glass noodles, shiitake mushrooms, bokchoy, carrots, celery, scallions, lemon wedges
GRILLED FARM TO TABLE VEGGIES
seasonal vegetables, squash, asparagus, eggplant, red pepper, onions
GARLIC FRIED RICE
jasmine rice, fried garlic, sautéed onions, Chinese sausage, egg, scallions
CHOPPED SALAD
seasonal mixed greens, carrots, edamame, purple cabbage, thinly sliced apples, dressed in a miso sesame dressing, scallions, sesame seeds
HEIRLOOM MANILA SALAD
seasonal mixed greens heirloom tomatoes, cherry tomatoes, mango, red onions, cilantro, lemon citrus olive oil vinaigrette dressing
HAWAIIAN SWEET DINNER ROLLS
side of whipped butter, fig jam
SAMPLE MENU / APPETIZERS
TORTILLA ESPAÑOLA
scalloped potatoes, caramelized onions baked in eggs, cut in to squares, truffle oil, cauliflower puree, crispy leeks and paprika oil​
BEET DEVILED EGGS
boiled eggs dyed in natural beet juice for a bold and vibrant magenta color, topped with black caviar, and garnished with dill
SMOKED DUCK BREAST
homemade smoked duck breast with freshly grated horseradish on cream cheese, pastry puff, garnished with micro greens
BUTTERNUT SKEWERS
skewered seasonal squash roasted in browned sage butter, topped with maple syrup and pomegranate
VEGETARIAN LUMPIA
eggroll stuffed with sautéed cabbage, carrots, bean sprouts deep fried and served with a side of sweet chili and soy sauce vinaigrette
STUFFED MUSHROOMS
white mushrooms, leek, bleu cheese, breadcrumbs
CHICKEN & CROUTON SKEWERS
herb marinated chicken, roasted tomatoes, crouton, olive oil
GAMBAS Y JAMON
shrimp, wrapped in prosciutto, drizzled in salsa verde
SAFFRON ARANCINI
saffron arborio rice balls, mozzarella, breaded and deep fried, side of sun dried tomato aioli
SWEDISH MEATBALLS
pork or beef meatballs, creme fraiche, fresh dill
PICKLED HERRING
soft boiled egg, pickled red onion, pumpernickel toast
SAMPLE MENU / OUTDOOR COOKOUTS
MEAT ROASTS
in La Caja China Box or Cowboy Firepit Grill, limited to on site preparation, meats include cornish hens, suckling roasted pigs, etc.
PAELLA
classic seafood paella, chicken and sausage paella, also vegan / vegetarian paella cooked on site
SEAFOOD BOIL
seafood boil with crab, shrimp, sausage, corn, rice, lumpia, rice, fresh vegetables presented on banana leaves, Filipino style


























