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San Mateo/
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Meet our chefs



Winning members of the San Mateo County/
Silicon Valley Convention & Visitors Bureau: 


Arcangeli Deli & Wine

Norm and Chris Benedetti, Owner and Bakers

Bio:

Sante Arcangeli started the business in 1929. Cared for by the orginal family for five generations, Now Chris Benedetti and  long time manager Berto Perez are learning the business to eventually take over when Norm retires in a few years.

Some of the bakery recipes Sante started back in the 30's, while most of them came from they came up with. Their specialty being a one of a kind Garlic Herb Artichoke Bread.

 

Cascade Costanoa

Serge Marchale, Chef

Bio:

Originally from the Principality of Monaco, Serge attended Lcyee Technique D’Hotellerie et De Tourisme in Nice, France. He honed his culinary arts in France and Israel training at the Park Plaza on the French Riviera and Blue Bay Resort in Netanya, Israel respectively.

After immigrating to the U.S. he worked alongside Jacques Gonthier, “Premier Ouvrier de France (France’s best chef of the year) at La Reserve in Scottsdale, AZ.  

Chef Serge has done stints at Scandia Restaurant with several restaurants in the San Francisco areas. He served as Executive Chef at the prestigious Family Club and Family Farm in Woodside, CA. He was voted “Best Wild Game Chef” by the wine and food society two years in a row.

 

Chez Shea

Betty Ugalde, Chef

Bio:

Betty Ugalde has been cooking and preparing dishes at this restaurant for past 10 years, her brother Jose Luis Ugalde is also a very famous chef at the coast.

 

Devil's Canyon Brewery

Chris Garrett, Brewmaster

Bio:

At Devil’s Canyon, Brewmaster Chris Garrett sources local ingredients and products whenever possible. Their specialty beer releases include local and responsibly sourced ingredients, and many of our barrel-aged products include fresh local fruit.

Their handcrafted Root Beer is brewed with locally sourced honey, and they partner with their neighboring vintners by featuring their locally made wine in their event center. Their commitment to sustainability begins with the support of the immediate community. 

 

Dominic's at Oyster Point 

Mike Ramirez, Executive Chef

Bio:

Ismael AKA Mike Ramirez is the executive chef over Dominics since 2000, He is been around the company since 1992.

He incorporates fresh local ingredients to enhance flavor and to support our community, He develops and create new dishes according the availability in our local farms to impress our clients.

 

Donato Enoteca 

Donato Scotti, Executive Chef and Owner

Bio:

In 2004, Scotti designed the concept and opened La Strada in Palo Alto with his friend and business partner who appreciated his vision for a modern ristorante that combined fine food with an elegant yet rustically friendly ambience. Building upon his excellent reputation in the Peninsula for fine cuisine, he focused his menu at La Strada primarily on the Northern Italian regions and set the stage for where he is today.

Now, branching out on his own, Scotti brings the authentic flavors of Italy to Northern California on the palate of a beautifully-designed modern restaurant with rustic accents at Donato Enoteca.When he’s not at the restaurant, Scotti enjoys spending time with his wife and three children, cooking as a family, taking mushroom foraging trips to Half Moon Bay and coaching soccer.

 

Goose and Turrets B&B

Raymond Hoche-Mong, Chef and Proprietor

Bio:

Raymond Hoche-Mong has been cooking since he was a small boy in Cairo, Egypt - a place noted for great food. He grew up in East Anglia, England, and came to the U.S. at age18. After a stint in the U.S. Air Force as a pilot, he studied at the University of Tennessee where he learned a lot about Southern food and hospitality.

A resident of the Bay Area since 1973, he worked in industry as an economic development and airport consultant until his retirement in 2002.Then he devoted himself full time to the Goose & Turrets B&B, which he had opened in 1985. He delights in the variety of produce and seafood readily available on the Coast.

Kitchen Rule 1: First thing when you go in the kitchen is to draw a sink full of soapy hot water.

 

Harley Farms Goat Dairy

Dee Harley, Chef and Proprietor

Bio:

Dee Harley began farming over 20 years ago. She was awarded the 2007 San Mateo County Farmer of the Year.

As a teenager in Yorkshire, Dee was selected for HRH Prince Charles' youth expedition project, Operation Raleigh, which encourages self-confidence and leadership through adventure, exploration and community service. Dee travelled to Honduras, and never looked back.

Harley Farms is proud to serve the community of Pescadero, California, with handmade food, work for local people, high-school students and people with special needs, and as a community meeting-place.

 

Half Moon Bay Brewing Company 

Federico Godinez, Executive Chef

Bio:

Chef Fred hails from Cancun Mexico, where he began his love of fresh fish, and he has continued that in his restaurant career, honing his craft at many different culinary experiences; including Mediterranean, French, Italian and German cuisine.

Fred’s impeccable taste for fresh fish has brought the brewing company to new heights as he sources the freshest, local product and creates delicious results.

 

Half Moon Bay Lodge

Eric Bradtmiller, Executive Chef

Bio:

Executive Chef Eric Bradtmiller started his culinary journey at the prestigious New England Culinary Institute as an honors graduate in 1989. Shortly after, the sought after new graduate was recruited as an apprentice to Teberio restaurant in Georgetown & Le Cadeau restaurant in Aspen.      

After years in Hong Kong, Chef Eric wanted to test his sea legs. Hired on as Executive Chef of the Yacht Sea Angel and traveling numerous times from Sausalito to Puerto Rico. He finally found paradise…Half Moon Bay, California.

 

Miramar Farms

Robin McKnight, Chef

Bio:

Robin McKnight has been the Chef at Miramar Farms since 2015.  As Chef, Robin has fostered a cuisine philosophy that reflects Miramar Farms’ values of supporting local farmers and food providers, promoting sustainable food choices and serving healthy and delicious meals to their clients.  

Prior to joining Miramar Farms, Robin spent 30 years as a magazine sales director, serving as the marketing and sales lead for magazines such as Rolling Stone, Glamour, Lucky and Allure. Robin left the business world to pursue her love of cooking and trained at the Tante Marie cooking school in San Francisco.  Robin lives in El Granada with her husband Allen and their Wheaten Terrier, Buster.  

 

Moonraker Pacifica

Kason Yeafoli, Chef 

Bio: 

Executive Chef Jason Yeafoli brings more than 25 years of experience to Moonraker, having led kitchens on both the East and West Coasts after graduating from Johnson & Wales University with a culinary degree. Locally, Yeafoli spent time at several Bay Area restaurants including The Lark Creek Inn (now the Tavern at Lark Creek) in Larkspur, Mooses and Rose Pistola, both in San Francisco, as well as the original Moonraker. Jason, along with Gary McNamara, also ran Barolo Restaurant (now closed) in Pacifica, one the city’s most well-loved and treasured dining destinations.

 

 

Navio (Ritz Carlton, Half Moon Bay) 

Jason Pringle, Chef de Cuisine



Bio:

My first cooking position was ‘Sandwich Artist’ at a Subway in Idaho,” jokes accomplished Chef Jason Pringle. All kidding aside, the Chef de Cuisine at the fine dining restaurant Navio at The Ritz-Carlton, Half Moon Bay, is about as celebrated as they come.

Born in San Bernardino and growing up in the San Francisco Bay Area, when Pringle joined the team at Navio in June 2016, it was a homecoming for the California raised chef. Pringle had previously held the position of Executive Chef at Michelin-starred Daniel Boulud’s Bistro Moderne in Miami. His love for seafood was reinforced there and he enjoyed fostering relationships with local fisherman and farmers.

At Navio, Pringle applies his classic French training to the regions’ bountiful and seasonal ingredients including seafood from Pillar Point Harbor and produce from local farms like Ouroboros, Iacopi and Daylight Farms.  “This a very unique spot,” says Pringle of the resort’s unique coastal location, “I have the ability to go foraging for watercress, dandelions, mushrooms and wild strawberries—right off the property.”

 

 

Navio (Ritz Carlton, Half Moon Bay) 

Xavier Salomon, Executive Chef 

Bio:

Fourth in his family, and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy.

In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory, Ocean Terrace, and 17,000-square-feet of banquet and wedding suites and ballrooms.

 

 

Old Princeton Landing Public House and Grill 

Jose Ucan, Head Chef

Bio:

The Old Princeton Landing Public House and Grill's current head Chef is Jose Ucan. Jose is 45 years old and was born in Akil, Yucatan, Mexico. Akil is a small town located on the Yucatan Peninsula where the majority of its population is of Mayan decent.  He has been cooking in restaurants for over 15 years and practices a traditional Yucatan style with a French influence.

 

 

Quattro (Four Seasons Silicon Valley) 

Martín Morelli , Executive Sous Chef

Bio:

A member of the Four Seasons Hotel Silicon Valley culinary team since 2013, Martín Morelli started as Sous Chef and has brought more than 15 years of culinary experience to the Hotel. Now Executive Sous Chef, Martin oversees the Hotel’s culinary team. Martín’s career began in his home country of Uruguay, following his graduation from the Escuela Superior de Hoteleria, Gastronomia y Turismo at the U.T., as the Commis Chef at the former Four Seasons Resort Carmelo. From 2003 to 2010, Martín dedicated his time to the resort, where he worked in such culinary roles as Commis Chef, Demi Chef de Partie, and Chef de Partie. Martín also was the Chef de Partie at Four Seasons Resort Costa Rica at Peninsula Papagayo for more than two years, and spent a year as the Sous Chef and Chef de Cuisine at Joya Restaurant in Palo Alto.

Originally from Montevideo, the arts and culture capital of Uruguay, Martín has always had an appreciation for avant-garde techniques while remaining loyal to his minimalist culinary roots. His innate creativity and enthusiasm for experimentation has led him through various kitchens in South, Central and North America. Martín artfully executes innovative menus showcasing the culinary vibrancy of the region.

When not in the kitchen, Martín enjoys spending his free time with his wife Noelia and two children Matías and Olivia, exploring the diverse culinary scene of the Bay Area while further developing his photography skills.

 

 

Que SeRaw SeRaw 

Kerry Bitner, Chef and Proprietor

Bio:

Kerry Bitner purchased Que SeRaw SeRaw in January of 2015. She is passionate about preparing raw, organic, plant-based food that is delicious and convenient, and she is excited to offer her customers healthy choices that taste great and help them feel great. She is also an advocate for shifting to a more plant-based diet because it’s more sustainable for the planet.

Kerry has been a nutrition enthusiast experimenting at home with raw food preparation for many years. She has taken classes with several leaders in the raw food movement including David Wolfe, Elaina Love and Victoria Butenko. She had a successful prior career as a television commercial and news producer and editor and is now applying her planning, logistics, and project management experience towards operating a thriving restaurant.

She is thrilled to be running her business five minutes from her home and looking forward to new opportunities to collaborate with and give back to the local community. When she isn’t dreaming up new plant-based recipes, Kerry enjoys spending time with her family and friends, running, practicing yoga, traveling, watching movies and gardening.

 

 

Sam's Chowder House 

Lewis Rossman, Executive Chef/Partner



Bio:

Executive Chef & Partner Lewis Rossman, an award-winning culinary star, has extensive experience at top Bay Area dining spots. Rossman is a Partner in the Shenkman Hospitality Group, which includes Sam’s Chowder House in Half Moon Bay and Palo Alto, Sam’s ChowderMobile trucks, and Italian restaurant Osteria Coppa in San Mateo. Working with food is an art form for Rossman, and he is intensely passionate about creating exceptional menus. Rossman grew up in rural Buck's County, a charming area outside of Philadelphia filled with farmlands, wineries, and local artisans, reminiscent of California's Napa Valley.

In 2007, Rossman joined Sam’s Chowder House as Executive Chef/Partner. For inspiration, Rossman looks to his childhood memories spent on the eastern seaboard and the great meals he enjoyed at the laid-back fish houses on the Atlantic. He has established long-lasting relationships with a number of specialty farmers around Half Moon Bay, and says "It’s so personally inspiring when farmers bring me an incredibly fresh product that's unique to their farm." Today his mantra remains sustainable, fresh, local when possible and always seasonal. The ingredients are the foundation of every dish, and produce in the fields of Half Moon Bay in the morning often finds its way onto the salad plate at Sam’s by evening. This passion for fine, fresh ingredients is evident from the house-made dressings, and sauces, to Sam’s house-made desserts.

 

 

Stella Alpina Osteria

Matteo Ferrari, Chef and Proprietor

Bio:

Born in the mountains of Italy’s Piedmont region in the small town of Valduggia, Chef Matteo Ferrari’s passion for cooking began at the age of five. His first mentor, his Nonna Nilla, taught him many things on Sunday afternoons at her country house, most importantly, the art of making potato gnocchi as well as the perfect sauce. Matteo learned to hunt for the best natural ingredients in the local mountains, including one of Italy’s most famous, porcini mushrooms. For more than 30 years Matteo’s passion for cooking combined with his appreciation for the infused flavors of fresh ingredients has delighted customers all over the world, and has defined his authentic, rustic Italian style that he creates today.

Matteo and Alisa first started a full service catering company Matteo In Your Kitchen in 2003 that caters to both large and small events up and down the San Francisco Peninsula and is thriving today. In May, 2005 Matteo and Alisa opened the restaurant Stella Alpina Osteria in Burlingame, California. At Stella, Matteo continues to delight customers with his rustic sauces, braised meats and risottos in a cozy and inviting setting. After over ten years in business, Matteo's dream of having customers dine as if they are in his own home is a reality and his customers can't get enough of Matteo's rustic Italian flavors.

 

 

The Sea

Yu Min Lin, Chef

Bio: 

Chef Yu Min Lin has a sophisticated yet simple philosophy when it comes to his cuisine. Chef Lin’s main focus is recreating traditional Japanese and French techniques to compose contemporary dishes. Taking fresh seasonal ingredients and transforming them into a culinary experience is Chef Lin’s approach to introducing guests to his cuisine. Chef Lin procures most of his fresh produce from local growers at the Palo Alto Farmers Market every Sunday. He uses local farms including Tomatero Farm, Heirloom Organic Farm, Ecopia Farm, and Iacopi Farm to acquire the finest products available.

In his free time, Yu Min enjoys fishing, swimming, and tending his own organic vegetable garden at home with his wife, Diana and young daughter, Nerissa.

 

 

THREE 

Alicia Petrakis, Executive Chef and Proprietor



Bio:

Throughout the world, food is a great unifier. Cultures are celebrated, friendships are forged, and memories are made, all around food. Alicia has been cooking for friends and family for as far back as she can remember.   The pure love for entertaining and cooking is at the root of why she became a chef.

Prior to opening THREE, in June 2013, Alicia operated ASTARIA Restaurant occupying the same space for almost 10 years with her partner Eleni Lolas.    Alicia and Eleni got their start in the food and beverage business when they opened Astaria Catering in 1995.  Astaria began primarily as an offsite catering company until 1999 when they were invited to prepare meals for the 300 member Coyote Point Yacht Club and their guests.  

At THREE, Alicia is able to fulfill her dream of giving guests a fun, unique and engaging experience.   Bright, open, and dynamic, the dining room at THREE buzzes. With a broad mix of cultures and ages; the one constant is activity. People are engaged, with one another, with the food and the drinks.  She believes that eating at THREE satisfies your hunger but leaves you wanting more. As a wife, mother and civic entrepreneur, Petrakis is busy but she wouldn’t have it any other way…

 


VIA UNO

Francesco D’Agostino (left) & Massimo Sarubbi (right), Chef and Proprietor

Bio:

VIA UNO is owned by Francesco D’Agostino (left) and Massimo Sarubbi (right) and opened in March 2014.

Francesco’s career began in Italy where he worked in renowned restaurants and five-star hotels after graduating from culinary school. There, his palate developed for distinctive wines and memorable wine and food parings. After relocating to California, Francesco gained further experience in Half Moon Bay restaurants and in Beverly Hills where he worked with the Drago family at their acclaimed Il Pastaio restaurant.

Massimo’s passion for food and wine can be traced to his formative years in Italy where daily meals consisted of organic products grown by his family on their farm.  Massimo holds a “Licencia Verace Pizzeria Napoletana” – a rare accolade only bestowed upon expert pizzaiolos of authentic Neapolitan pizza. He continues to add to his expertise though sommelier training and further education with such industry luminaries as celebrity chef Robert Irvine.

 

Also Winners: 


31st Union

Paul Burzlaff, Executive Chef

Bio:

Paul Burzlaff is a California native and graduate of the  School of Culinary Arts in Pasadena, California. Chef Paul was Sous Chef at both Wente Vineyards in Livermore & the Duck Club restaurant in Bodega Bay  prior to coming to 31st Union.

With the knowledge and skill he obtained during his tenure in Sonoma County & Livermore Valley, Chef Paul brings his ideas and talents to 31st Union, making a new home for himself and his family doing what he truly loves to do.

 


Childcare @ Google 

Kimberly Tran, Chef

Bio:

Kimberly Tran came to Bon Appetit at Google in 2009 where she became the chef for the Children’s food program and oversaw the production of meals for 500 children and 175 teachers. She’s currently chef of health and wellness programs and an instructor in Google’s teaching kitchen.

She is a graduate of the California Culinary Academy and of Cal State East Bay where she earned her BS in Kinesiology, with a specialty in Exercise Nutrition and Wellness. 

 

 

Cool Cafe

Jesse Cool , Owner and Chef

Bio:

Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine for over 4 decades as writer, restaurateur, spokesperson and consultant for eco-conscious food service. Jesse is the author of seven cookbooks and through the years has written for dozens of publications.

She founded five restaurants, currently operating the legendary Flea St. Cafe and Cantors Arts @ Stanford University.  

 

 

Fattoria e Mare 

Pablo Estrada, Head Chef and Proprietor

Bio:

Chef Pablo Estrada moved to San Francisco from Mexico in 1993 after being raised in his family's bakery and working with his father, first learning how to make cakes and breads. When he arrived in San Francisco, he took up the family tradition as a baker at Cafe Pescatore.

His palate and sensibilities have been further refined by traveling to Europe and the Americas.
In February, 2014, Pablo left Rose Pistola and opened his own restaurant in Burlingame, CA called Fattoria e Mare. He resides as Head Chef and Proprietor. Fattoria e Mare is a labor of love for Pablo, and it is here where he has found the freedom to turn his art into a delicious dining experience for each customer.

 

 

Jougert Bar

Robert Tabz, Chef and Proprietor

Bio:

Robert has worked in the kitchen beside his Sister whom is a Pastry Chef, from Le Cordon Blue du Paris and Mother whom was a Chocolatier/Cuisine chef.  Produce is hand selected from local markets throughout the Bay Area.  Robert has lived all over the world and the influence is found throughout the creations at Jougert Bar.  Middle Eastern, French, and American influence are prominent themes found in his Greek Yogurt cafe.

 

 

Madera Restaurant (Rosewood Sand HIll) 

Reylon Agustin , Executive Chef

Bio:

A California native, Executive Chef Reylon Agustin has been instrumental in establishing Madera as one of the leading culinary destinations in the Bay Area. Agustin draws inspiration from the region’s bountiful fresh produce and artisanal products and previously served as Rosewood Sand Hill’s Executive Sous Chef.

With a career spanned across the U.S and U.K, Chef Agustin has held leadership positions as several acclaimed restaurants including Executive Chef of Presidio Foods in San Francisco with Traci Des Jardins, Executive Sous Chef at The Ritz Carlton, Fort Lauderdale and Chef de Partie at Restaurant Gordon Ramsay in London. Agustin is a graduate of the California Culinary Academy.

 

 

Moonside Bakery and Cafe

Isidro Contreras, Chef

Bio:

Chef, Isidro Contreras, uses the herbs in their salad dressings, soups and to flavor their chicken. They top chopped oregano on their freshly baked foccaccias.

Some of the spring or fall vegetables will go in the specials menu for salads and/or our freshly made soups and pumpkins are roasted and sautéed for special dishes in October.

Their creamy herb dressing with fresh thyme and oregano is delicious and a favorite!

 

 

Parallel 37

Andrea Correa, Pastry Chef 

Bio:

Originally from Medellín, Colombia, Pastry Chef Andrea Correa’s passion for pastry arose as a child looking at photos and cookbooks about desserts. After receiving formal training in classic pastry at The French Pastry School in Chicago, Ill., Correa traveled to Europe and launched her culinary career at Noma, a two star Michelin restaurant in Copenhagen, Denmark, named “Best Restaurant in the World” by Restaurant magazine. After a life-changing year at Noma, she moved back to the United States to work at Charlie Trotter’s eponymous kitchen in Chicago where she met Michael Rotondo, now Chef de Cuisine at Parallel 37.

From there, Correa continued to travel the globe, cooking and honing her skills in world-renowned restaurants including El Bulli in Spain as Assistant Creative Chef and Iggy’s in Singapore as Chef de Partie before returning to Chicago as opening Sous Chef at Yusho. However Correa couldn’t help but dream about getting back into pastry, and when she got a call at the beginning of 2013 from Chef Michael Rotondo to join the team at Parallel 37, she couldn’t pass it up.

 

 

Parallel 37

Michael Rotondo, Chef de Cuisine

Bio:

Before taking the helm at Parallel 37 in January 2013, Chef de Cuisine Michael Rotondo, trained with and worked alongside world-renowned Chef Charlie Trotter at his eponymous Chicago restaurant for eight years, working his way up the ranks to Chef de Cuisine and, ultimately, Executive Chef.

Raised in Weymouth, Mass., just south of Boston, Rotondo began his culinary journey cooking with family and friends, gaining a tremendous respect for the finest seasonal ingredients. He entered the professional field at the age of 15, working at a local restaurant in Boston, eventually graduating from the New England Culinary Institute in Burlington, Vermont.

From there, he moved back to the United States and began his tenure at Charlie Trotter’s. During that tenure in 2008, Michael received the “Most Promising Chef” award from chefs Daniel Boulud and Thomas Keller after competing in the United States Bocuse d’Or, widely regarded as the epitome of culinary competitions worldwide. Working with the best possible ingredients, Rotondo crafts progressive, market-driven cuisine that is refined and creative without being overly fussy.

 

 

Pasta Moon 

Kim Levin , Chef and Proprietor

Bio:

It all started with my first trip down the coast, which brought me to HWY 92 dotted with local fruit & vegetable stands. My personal love for fresh ingredients grew into a key element of the Pasta Moon concept as I came to know the local farmers and their quality products; all part of the coastal lifestyle I found so inviting here in Half Moon Bay.

Pasta Moon started out as a passionate concept where I could keep myself busy and enjoy the lifestyle of a small coastal town. Originally Pasta Moon was a place for people to dine on cuisine derived of locally grown organic produce, fish, meats and cheese supplied from local ranchers and dairies. Soon however my love for Italian cuisine compelled an ever-growing compulsion to express my creativity in the kitchen and had me composing variations on classic Italian dishes. Half Moon Bay is the perfect spot for this culinary adventure, I couldn’t resist this unique location that offered my ideal in terms of ingredients, and the peaceful pace of such a lovely rural area nestled on the coast, surrounded by a spectacular beach and nature setting.

Pasta Moon, an innovative footprint of Italian cuisine right here on the Californian coast, 25 years of making house-made pasta, pizzas and desserts, divine according to Michelin! Other main protagonists on the contemporary Pasta Moon Menu which revolves around the farm to table concept: organic produce, the catch of the day, and only the finest cuts of meats and poultry. Our strikingly rustic yet refined ambiance lends a genuine warmth that will linger in your senses.

 

 

Piacere

Larry Keck , Executive Chef

Bio:

Executive Chef Larry Keck started out like one of his mentors Jacques Pepin working in restaurants at the early age of 14.  Having been cooking in his mother’s kitchen since he was 8 years old it seemed the logical thing to do.  Chef Larry opened Black Tie Events and Catering back in 1989, L Keck Consulting in 2000 (Restaurant re-vamp Consulting firm) and has been honing is craft ever since

Chef Larry has worked with a number of celebrity Chef’s, Chef Narsai David, Chef Jeremiah Towers, Chef Alice Waters and Chef Bradley Ogden and has traded secrets with the likes of Chef Thomas Keller, Chef Jacques Pepin, and Chef Alan Wong.  Chef Larry has taken all of the knowledge learned from these Chef’s to come up with his unique style of California cuisine with Asian and European fusion.

Over the past 20 years Chef Larry has also done consulting for a number of high end restaurants and hotels from Maui, Mexico, to San Francisco, it’s quite possible that you have seen his menu’s or had his food without even knowing it. 

 

 

Viognier Restaurant

Chris Aquino, Executive Chef

Bio:

Viognier Restaurant (pronounced vee-oh-NYAY) is named for the grape variety originating from the Northern Rhône region of France.

Viognier’s relaxing dining room features plush booths, a cozy fireplace, and a blazing wood-fired brick oven.

Executive Chef Chris Aquino blends California’s bounty of fresh food with southern sensibilities.

Our menu is complemented by a world-class wine selection. Our selection of over 1100 labels encompassing Domestic and International wines has been honored with the Wine Spectator Best of Award of Excellence each year 2002 to Present.

We at Viognier are dedicated to our vision of fresh, seasonally inspired cuisine and to providing an exquisite dining experience.

 

 

The Village Pub

Mark Sullivan, Executive Chef and Partner 

Chef's Bio:

Mark Sullivan’s harmonious connection to his craft is evident in his role as executive chef of two Michelin-starred restaurants, Spruce in San Francisco and The Village Pub in Woodside; Mayfield Bakery & Cafe in Palo Alto: and Pizza Antica (four locations).

With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking.

His elegant yet approachable food has made his restaurants both a local’s favorite and a destination restaurant for out-of-towners. It’s also what landed him on the cover of Food & Wine magazine as one of “America’s Best New Chefs” of 2002 and most recently led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue.

Sullivan continues to seek out new techniques and skills. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.

 

 

Zola

Guillaume Bienaime, Chef Owner

Chef's Bio:

Growing up in both France and the US, Chef Owner Guillaume Bienaime was exposed to the conviviality brought on by good food and wine from a young age. He first began his journey as an intern at Marché during his studies at Johnson Wales University. Upon graduating, he was hired on as a sous chef at the popular Menlo Park restaurant. It is there that he developed his cooking repertoire, steadily moving up the ranks to executive chef.

After 7 years, he moved on to open Portola Kitchen; developing the concept and menu from scratch. It was shortly after leaving Portola Kitchen that he discovered the space that would eventually become Zola. Small, intimate and located in the heart of downtown Palo Alto, he couldn’t think of a better spot for a neighborhood gathering place that could hearken to his upbringing and training, while simultaneously filling a void. He opened Zola in fall of 2014.

Meet our chefs

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