2017 Chefs



 Café de la Presse, Laurent Manrique



Founding Chef 

As Chef Laurent Manrique has learned, combining simplicity with challenge walks a tightrope between passion for one’s craft and a desire to constantly seek new opportunities. Café de la Presse, a renowned Parisian-inspired bistro owned by Laurent, in addition to Blanc et Rouge and Rouge et Blanc, two stylish wine bars in downtown San Francisco, enjoy distinction among the city’s most popular dining and entertainment destinations. Most recently, Laurent opened Aquitaine, a wine bistro, in San Francisco June 2013. In 2011, in Paris, Laurent was appointed to the class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France. Maître Cuisinier de France is the most envied title that chefs aspire to have; but not everyone can become a Maître Cuisinier. Laurent has been philanthropically minded throughout his career.  It was Laurent’s inspiration to create Taste & Tribute in 2001 and he has wholeheartedly participated every year since.



Café de la Presse, Patrick Albert


 Patrick albert

Executive Chef

Café de la Presse Executive Chef Patrick Albert’s commitment to creating traditional but innovative French fare infuses this Parisian-inspired café with authenticity. “It is always busy,” he says proudly. “You can meet a lot of different people enjoying an espresso or a beef bourguignon, sipping a Ricard or having cassoulet.” As the man behind the menu, Chef Albert’s comments well support his culinary savoir faire. Following stints in brasseries throughout Paris, Chef Albert’s position as Chef de Cuisine at the consul of Savoie in Paris stimulated him to bring a touch of France to the United States. His subsequent move to San Francisco brought him together with Chef Bruno Chemel at the Milano Hotel and then with Chef Sylvain Portay at the Ritz-Carlton Dining Room. At Café de la Presse, Chef Albert continues to bring his guests a classic, creative dining experience.



Anzu Restaurant, Philippe Striffeler


Executive Chef

A native of Switzerland, Philippe Striffeler began his culinary career by working with acclaimed chefs in both France and Switzerland. Before becoming the Executive Chef of Anzu Restaurant , he worked with Marriott’s top properties in Asia, Europe, and Saudi Arabia. During the World Culinary Championship in Taiwan, Striffeler received the bronze medal as part of the American team in 2007 and the silver medal as the captain of the American team in 2009. The Asian influence in his food comes from the vibrant and refreshing flavors of Thailand. When he’s not in the kitchen, he enjoys playing golf, hiking, and fishing.



Aquitaine, Zachary David-Wooldridge



“Cooking is so much more than a vocation for me, it is an art which speaks and resonates greatly to me, as well as a deep love and passion of mine. That being said, I am willing to do whatever it takes to do the best job possible and put out an exemplary product. I enjoy the challenge of hard work, take pride in what I do, and I really enjoy working with others that share the same quality and passion,” says Chef Zack. Zack has been cooking for the last 9 years in the Bay Area at such places as: Cavallo Point, The Girl and the Fig and Left Bank with Roland Passot. Zack brings a true passion for Southwest French cuisine to Aquitaine through such dishes as Moules Basquaise and Magret of Duck with Kumquats. We look forward to seeing you at Aquitaine soon!



Chez Panisse, Jennifer Sherman




Jennifer grew up in Berkeley, California and graduated from UC Berkeley with a BA in the History of  Art. She went on to attend The California Culinary Academy as well as Le Cordon Bleu Paris. She cooked at Chez Panisse both in the Café and Restaurant for most of the 90’s and then returned in 2008 to become the General Manager. She has consulted for Rock Field, Japan since 2009, establishing the brand beOrganic, specializing in sustainably sourced ingredients. Jennifer is a member of Les Dames d’Escoffier and is a Chef in Residence at The Ecology Center in San Juan Capistrano.



Chez TJ, Jarad Gallagher



Executive Chef

As a Sous Chef at nineteen and Executive Chef at twenty-one, Chef Gallagher refined his natural skills at cooking and developed business savvy. Having a strong passion for French cooking, he took intensive training classes at Le Cordon Bleu in Paris and London. This lead to obtaining a stage at the acclaimed Bras restaurant in Laguiole, France. Inspired by the French’s traditional approach to food and influenced by Chef Michele Bras contemporary vision, Jarad returned to the US with a fresh outlook on the connection between food and people.  For this young and driven chef, California was the food haven and San Francisco was where Earth and Ocean met Chef and Table. Working at Michelin starred restaurants including Michael Mina, One Market and Plumed Horse, Jarad obtained the skills and knowledge to drive the stoves at Chez TJ.



The Commissary, Rogelio Garcia



Executive Chef

Most recognized chefs have a degree from an accredited, well-known culinary school … but not Rogelio Garcia, whose passion is driven by curiosity, innovation and raw talent. Raised in Los Angeles and Napa, his humble beginnings in the kitchen found him dishwashing in a Yountville restaurant. Soon, he would be cooking in Napa at Hurley’s and Angèle, spending his days off staging at Yountville’s Redd and San Francisco’s Michael Mina. Landing positions with Cyrus in Healdsburg and Calistoga Ranch would bring assistance in him becoming Chef de Partie at Thomas Keller’s French Laundry. Returning to Angèle, as Executive Chef, Rogelio would spend the next three years there creating classic dishes with a twist. As Executive Chef at The Commissary, in collaboration with Traci Des Jardins, he creates Spanish-influenced California cuisine inspired by the rich history of the Presidio. Inspired by The Commissary‘s display kitchen, Rogelio began hosting a monthly Open Chicken Chef Series featuring a rotating group of visiting guest chefs and culinary luminaries who focus on a single ingredient for a multi-course prix-fixe dinner.

NBC NEWS video of Rogelio Garcia


DOSA, Arun Gupta



Executive Chef 

Arun Gupta, a New York City native, fell in love with cooking while studying abroad in France. While seeking advice on whether to go to culinary school, Arun was pointed in the direction of Michael Anthony at Gramercy Tavern. After only a trial and brief interview, Arun was surprised when Mike asked him if he wanted a job. He quickly accepted, eschewing culinary school for the chance to learn from the bottom up at one of New York’s most famous and well respected restaurants.

Over the course of close to five years at Gramercy Tavern, Arun was also lucky enough to meet his wife, Cassie, while working at Gramercy Tavern, and they now have a two year old daughter, Arielle. In 2012 Arun left Gramercy Tavern to become the opening Chef de Cuisine of Maysville, a two-star New York Times restaurant in Manhattan’s Flatiron District.

Growing up in a multicultural household with an Indian father and Polish American mother, Arun was seeking to find his own culinary voice and tap into his roots. Fate led him to California, Anjan and Emily Mitra and the DOSA team. When applying for the job, Arun sourced local California produce and cooked and presented it with traditional Indian flavors. Since coming to DOSA, Arun has worked with the team of South Indian chefs to create dishes like Avocado Chaat with grapefruit and Habanero and slow roasted Arctic char with Peach curry. He likes to inform his menu planning and pantry by asking himself: “If traditional Indian dishes had originated in Northern California, what ingredients would we be using?”



FIVE, Stephane Tonnelier



Executive Chef

Tonnelier, who has Parisian roots, was most recently Executive Sous Chef at Boulevard Restaurant in San Francisco. He has worked as a saucier at the world-renowned Hotel Georges V in Paris, and as a Sous Chef under Michelin-star chef Denis Schneider. Berkeleyside Nosh caught up with him as he got settled into his new post. “My cooking style is an integration of the best of French and Californian cuisine. I have spent the last 26 years of my life cooking, the first half in France and the last half in California. I have been privileged to work with, and learn from, great chefs in two different worlds. I will say that French Californian is totally my inspiration and it gives me the immense pleasure of being able to mix flavors from different continents on the same plate. Some of my favorite chefs who have inspired me are Guy Savoy, Michel Roux and the chef who taught me when I was an apprentice, Philippe Delacourcelle. I also consider Nancy Oakes (from Boulevard and Prospect) a mentor.”



Jardinière, Audie Golder


Executive Chef

A San Francisco native, Audie’s love for cooking began at home learning to make dishes with his mother. While in high school Audie stayed true to his passion and took a job as a dishwasher at Waterfront restaurant at age sixteen. Audie left San Francisco and traveled to Rhode Island for college where he earned his Bachelor’s Degree at Johnson and Wales University in Culinary Nutrition. It wasn’t long until he returned home to San Francisco and accepted his first cooking positions at Greens, Cortez and finally Jardinière in 2009. Audie has worked at Jardinière since and, while perfecting his skills and collaborating with Chef Traci Des Jardins, accepted the Executive Chef position in 2016.



John Ash & Co., Tom Schmidt



Executive Chef

Chef Tom Schmidt brings a wealth of knowledge and creativity to Sonoma County’s wine country. Although Tom is an expert in formal culinary methods, his skill is not driven by technique alone. Rather, it involves an intuitive understanding of complementary flavors, textures and colors combined with the knowledge of using seasonal foods at their freshest. The location of John Ash & Co., in the heart of Sonoma County, is one of the greatest gifts any chef could desire.

Tom’s fascination with food, flavors and cooking extends as far back as his early childhood when he used to help his mother in the kitchen preparing the meal for a family of eight.

Tom attended Contra Costa College, studying culinary arts under the instruction of Chef Kenneth Wolff and working as a Sous Chef for three years, honing his skills in all aspects of kitchen operations and prep work. As an Executive Chef in Woodside, California and later as owner of a catering company, he learned that working with the freshest ingredients and letting their flavors speak for themselves is the most important aspect of cooking.

Tom’s passion for fine cuisine took him to Europe, where he opened the highly-regarded restaurant, Topaz, in Bremen, Germany, famous for its small plates of German, French, and Italian cuisines.



Khai, Khai Duong




Chef Khai graduated first in his class from the world-renowned Le Cordon Bleu in Paris and went on to cook at several celebrated restaurants. At the forefront of introducing upscale Vietnamese cuisine to the American palate, Chef Khai opened San Francisco’s famous Ana Mandara Restaurant in 2000, which drew in locals and tourists alike with its refined cooking and majestic decor. By uniquely combining traditional Vietnamese recipes from his native village of Nha Trang with classic French technique, Chef Khai has created some of the most original and striking executions of modern Vietnamese dishes in the world. In 2012, Chef Khai won the Gold Medal at the International Beijing Culinary Competition, besting 200 other chefs with a “simple” tomato consommé dish made with birds-nest. “Chef Khai is bringing a modern approach to Vietnam” said Martin Yan, host of the popular ‘Yan Can Cook’ cooking show. “He is one of the most creative, most talented Vietnamese chefs alive today. He is a culinary artist.”

Chef Khai is not only passionate about food, but in helping others as well. He co-founded and led the Asian Chefs Association (ACA) for many years, spearheaded several successful culinary fundraising events for humanitarian causes through Chefs Without Borders and continues to actively support efforts against human trafficking. For many years during the holidays, Chef Khai has led his fellow ACA chefs in providing an Asian-style holiday meal to thousands of San Francisco homeless in partnership with Glide Memorial Church.



Le Colonial, Jean-Paul Peluffo


lecolonial jean-paul-peluffo

Executive Chef

I was born in a pot and raised in the kitchen. I started my career at age 5 making pastry in the restaurant of my father. The restaurant was in Nice, France, where 5 generations of Peluffo’s have lived. After completing my culinary schooling in Nice, I began my quest to work and create my own restaurants around the world.  The first was in Guinea, then Ivory Coast. Next stop, took me to Las Hadas, Manzanillo, Mexico as the position of their Corporate Executive Chef.  At that time Las Hadas was voted 1 of 8 Best Resorts in the World.  The next opportunity was to be the Corporate Executive Chef of Brasserie Flo based in Paris, then I was summoned by Celebrity Cruise Line to join them as their Executive Chef in charge of launching their two newest ships. For my next adventure I had accepted a position as Culinary Director for a European Cruise Company that needed my expertise to launch their new ships.  It was at this point in my career that I was requested to be the Executive Chef for the G8 Summit in Genoa, Italy.  My task for this great opportunity was to design, oversee and prepare the meals for all the heads of state attending the Summit.  I personally met with George W. Bush, Jacques Chirac, Tony Blair, Vladimir Putin, Silvio Berlusconi, the Japanese Prime Minister, the German Chancelier and the Canadian Prime Minister. Now I will bring my experience, my creativity and my story book to a new venture, Le Colonial in San Francisco as their Executive Chef.



LuceDaniel Corey


LogoLuce-new daniel_corey

Chef de Cuisine

Born and raised in Huntington Beach, CA, Luce’s Chef de Cuisine Daniel Corey is very much influenced by the Golden State. Prior to joining the team at the InterContinental San Francisco’s modern American restaurant, Chef Daniel perfected his culinary talents at various restaurants on the West Coast, using his environment as his muse. “I’m always inspired by the season and the weather,” he says. “I really like a dish feeling like it has sense of place in that moment it’s being served.”  His journey began when he moved to San Francisco in 2001 to attend the California Culinary Academy. Post-graduation, Chef Daniel launched his career as a line cook at Downtown Restaurant in Berkeley with Chef David Stevenson, and continued to hone his skills as lead cook at Wente Vineyards in Livermore. He then worked as Chef de Partie at Campton Place in San Francisco under Daniel Humm, the current chef at Eleven Madison Park in New York.  In 2007, Chef Daniel accepted the Sous Chef position at acclaimed NUA Restaurant and Wine Bar working under Anna Bautista, current Chef de Cuisine at the Michelin-starred Madera in Menlo Park. After working as Chef de Partie at Luce in 2008, he moved to work as Sous Chef at the Resort at Pelican Hill in Newport Beach before returning to Luce as Executive Sous Chef in 2009. In June of 2011, he was appointed as Chef de Cuisine of Luce, and earned his first Michelin star in October, 2011.  In his current position at Luce, Chef Daniel continues to build on the restaurant’s ingredient-driven, sustainable approach to cuisine, incorporating his experience in fine dining and, naturally, his love for California. “We combine modern American fare with influences from around the world – all with ingredients that are sourced locally,” he explains. “The dishes, which include sustainably raised meats and seafood, as well as organic produce, are focused on key flavors and different textures.”  When Chef Daniel is not in the kitchen, he enjoys spending time at the beach and surfing. He is also a collector of reggae music from all eras, with a particular focus on the late ’60s through early ’80s.



Madera, Reylon Agustin


 Reylon Augstin of Madera

Executive Chef

Reylon Agustin is the Executive Chef of Madera, the signature restaurant at Rosewood Sand Hill in Menlo Park,

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 at 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.



MKT, Four Seasons, Cyrille Pannier


4 seasons cyrille pannier of four seasons sf

Executive Chef

Cyrille Pannier is Executive Chef of Four Seasons Hotel San Francisco, where he oversees all food and beverage related to the hotel, including MKT Restaurant – Bar, in-room dining and special events held in the meeting space. Most recently, Pannier was the Executive Chef of Four Seasons Hotel Los Angeles at Beverly Hills. He’s also held positions in Four Seasons properties in Hampshire; Nevis, West Indies; Dallas; Austin; Palm Beach; and London.

Born in Le Mans, France, Pannier grew up on a farmstead in Arnage where he foraged for porcini and golden chanterelle mushrooms. Pannier’s commitment to ensuring everyone eats well extends outside the kitchen as he actively participated in Chefs Cycle, the P2P fundraising endurance event featuring award-winning chefs fighting hunger.



Navio at Ritz Carlton, Jason Pringle


Chef de Cuisine

Northern California’s finest luxury oceanfront resort, The Ritz-Carlton, Half Moon Bay, welcomes Chef de Cuisine Jason Pringle to its bay area seafood restaurant, Navio. Under the tutelage of celebrated chefs including Michelin-starred Daniel Boulud, Laurent Manrique and Michael Mina, Chef Pringle gained world-class culinary training. At Navio, he combines his culinary pedigree with the region’s agricultural and seafood bounty.

Chef Pringle most recently hailed from Boulud’s Miami-based db Bistro Moderne, where he ran the restaurant’s kitchen as Executive Chef, as well as six years at Aqua. “I’m really interested in developing relationships with local fisherman and farmers here in Half Moon Bay,” says the California native who is pleased to be back in his home state. “It’s a very unique spot—I have the ability to go foraging on a daily basis for watercress, mushrooms, sea rocket and wild strawberries right off the property.”

Manrique affirms, “Very devoted, patient, with a desire to learn–Jason was always learning. He was very calm in the kitchen and focused. He asked questions about the story of a dish, about a product. He knew one day it would be his turn to run a kitchen and he was mature enough to wait. Jason understands the concept of a team, discipline, respect of the classic dishes, with the addition of new techniques and respect of authenticity. I am so proud to see him at this position where he is finding his own style and his creativity will shine. Executive Chef Xavier Salomon and Navio are the perfect frame for his craft.”



Out to Lunch Fine Catering, Bethany Barsman


Owner / Executive Chef

With their incredible team lead by General Manager, George Panoski, Out to Lunch Fine Catering has built an award winning catering business that creates one of a kind full service events – galas, weddings, fundraisers, corporate and private, eloquent and casual, for large and small gatherings. Being in business for twenty years, some of their clients have included John Lassiter and assisting in catering for The Rolling Stones. They take pride not only in their culinary creations but in the presentation itself. “At Out to Lunch Fine Catering, our focus is Amazing Food matched only by our Amazing customer service.”



Perbacco, Staffan Terje



Executive Chef / Owner

Raised on a small farm in Sweden, Staffan Terje’s journey to San Francisco included a first stop in Florida before he ventured West, finding some solace in both Orange County and Napa Valley. Combining his French training with the vast accessibility of local produce, Chef Terje aims to recreate traditional Italian dishes by picking up produce from the farmers market at the Ferry Plaza. Drawn to Italian food for its authenticity, Chef Steffan travels to Italy to delve into full experimental research, commenting, “Eating in Italy is hard work.” Nevertheless, he prides himself in the honesty of his ingredients and the integrity of his dishes in preserving Italian cuisine.  Other notable career highlights include cooking at San Francisco’s popular Scala’s Bistro and The James Beard House in New York City.



Piperade, Gerald Hirigoyen


4 seasons 

Executive Chef / Owner

A native of the Basque region of France, Chef Hirigoyen had already begun working with local pastry chefs by the age of 13. He moved to Paris three years later for a traditional apprenticeship with Master Patissiers Jean Millet and Dennis Ruffel. Hirigoyen immigrated to the United States in 1980 and opened Fringale in 1991. He was named one of Food & Wine’s “Best New Chefs in America” in 1994 and San Francisco Magazine’s “Chef of the Year” in 1995. In 1996, Hirigoyen opened his second restaurant, Pastis (now Piperade), which won plaudits from Esquire as one of the year’s best new restaurants. His book, The Basque Kitchen, won the Versailles Award for Best Regional Cookbook.



Plumed Horse, Peter Armellino



Executive Chef / Owner

A native of Long Island, Peter Armellino began cooking professionally in New York when he was 17 years old. He opened the Park Avenue Cafe in 1992 and later worked at New York City’s Gotham Bar & Grill and Gramercy Tavern. Armellino came to San Francisco in 1999 and soon began to work as Sous Chef at Jardinière with renowned chefs Douglas Keene and Traci Des Jardins, who he also worked with on the popular TV show “Iron Chef” in 2005. Armellino went on to work as Chef de Cuisine at The Village Pub, Campton Place, and Aqua.  In early 2007, Armellino became the Executive Chef at Plumed Horse, which presents elegant, modern California cuisine and emphasizes fresh, seasonal and sustainably-produced ingredients. Under Peter’s leadership, Plumed Horse has been awarded one Michelin Star from 2009 to 2017, received the prestigious Wine Spectator Grand Award in the 2015 “Restaurant Wine Award,” and the 2016 Award of Excellence.



Telefèric Barcelona, Oscar Cabezas & Rodrigo Vázquez



Executive Chef of Telefèric / Executive Chef of Telefèric Walnut Creek

Oscar Cabezas, nominated as one of the 50 most influential chef’s of the year, he’s the Executive Chef of the Company, dividing his time between Barcelona and San Francisco. Through his lifetime of travel and curiosity he was able to take what he has learned to help create the regional taste, local identity and global flavor that is Telefèric Barcelona. He worked in Arzak (three Michelin starred in San Sebastian-Donostia), dividing his time between the laboratory and kitchen.  As he continued through culinary school and working in the kitchens of Barcelona he was fortunate to compete and take home ‘Best Tapa in Barcelona with Telefèric (2012).

Rodrigo’s professional career started in a family restaurant in North Barcelona. While he was working in the Iberic Restaurants, he began his culinary education at Girona Culinary School. He was fortunate enough to learn under the Roca brothers, owners of Celler de Can Roca, which was awarded as the Best Restaurant in the World by San Pellegrino. Here he learned the tenacity of the industry and the infinite will to continue to learn. After his time spent with the Roca brothers, he staged at El Bulli under the instruction of Ferran Adria. Rodrigo learned many of his modern culinary techniques during this stage.



Trace, Jason Rea


 W SF Executive Chef Jason Rea

Executive Chef

Chef Jason Rea brings nearly 15 years of experience in the food and beverage industry to his job as Executive Chef of W San Francisco, where he oversees W San Francisco’s entire culinary operations and menus for its catering and banquet facilities, room service, UPSTAIRS and Living Room bars, and W Hotels’ concept restaurant, TRACE. His accomplished culinary background includes positions at high-profile restaurants in some of the country’s most celebrated food and dining destinations, including New York City, Portland, Los Angeles and San Francisco. Most recently, Chef Jason worked as Executive Sous Chef of Mina Group’s San Francisco urban wine bar and restaurant, RN74, and as Sous Chef of the Michelin-starred MICHAEL MINA San Francisco. Prior, he held stints at Water Grill in Los Angeles where he worked under acclaimed chef Michael Cimarusti, Bluehour in Portland, and Geoffrey Zakarian’s Town in New York City, which The New York Times awarded a glowing three-star review. His first ever culinary position was at Ciudad in Los Angeles, where he learned the ropes from acclaimed chefs Susan Feniger and Mary Sue Milliken. Chef Jason received classic French culinary training and excels at blending exquisite technique with modern cooking methods and artistic plating. He maintains close relationships with Bay Area farmers and purveyors, bringing TRACE and W San Francisco guests the highest quality and most seasonal ingredients available.



Viognier, Rj Subaba




Chef Rj Subaba went to California Culinary Academy in 2004.  He got his first job at The Restaurant at Meadowood in St. Helena under Chef Joseph Humphrey.  With him he then worked at Murray Circle in the Cavallo Point Resort in Sausalito.  From there Chef Subaba worked his way down the peninsula to Madera at the Rosewood Sandhill Resort in Menlo Park, then The Village Pub in Woodside.  He was the Executive Chef at Cin-Cin Wine Bar in Los Gatos, Chef de Cuisine at Alexanders Steakhouse in Cupertiono, which led him to Viognier at Dreagers in San Mateo where he plans to refresh the menu with French / California Cuisine made with the bounty of their fresh local ingredients.

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