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. Currently, Laurent commutes between San Francisco and New York to oversee concepts in each location. 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. Laurent’s New York project, Millésime, an upscale seafood brasserie in the historic Carlton hotel on Madison Avenue, opened to fabulous reviews in November 2010 and was named one of New York’s Best New Restaurants 2011 by Esquire magazine. Also 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 (“Master Chef of France”) is the most envied title that chefs aspire to have; but not everyone can become a Maître Cuisinier. Most recently, Laurent opened Aquitaine, a wine bistro, in San Francisco June 2013.


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.


Adega, David Costa & Jessica Carreira



 david costa & jessica carreira

Chefs / Co-owners

Chef David was born in Portugal and graduated from the “Escola de Hotelaria e Turismo de Lisboa” culinary school and is an experienced Chef mastering the art of Portuguese cuisine. He has been creating classic dishes with a new twist and presentation for the past ten years. David worked at Restaurant Eleven in Lisbon under Chef Joachim Koerper when it was first awarded its one-star by the Michelin guide as the first restaurant in Lisbon to receive such a prestigious international award. Later he moved on to Assinatura with Chef Henrique Mouro where he was a Sous Chef in a kitchen where they perfected the more traditional dishes from around the country and presented them in a modern way. They maintained the same flavors from the original dishes, as Henrique would say we “transform it without destroying it”. David worked as Sous-Chef of the five-star Ritz Four Seasons Hotel in Lisbon and has consulted with various other restaurants in Portugal.

Pastry Chef Jessica Carreira was born in San José, California and showed early on an appreciation for the culinary arts. She travelled extensively accompanying her parents wine business and was exposed to different world cuisines, flavors and ingredients. However, she always returned to the tastes and aromas of her heritage in Portugal. After graduating from the Le Cordon Bleu College of Culinary Arts in Los Angeles she then lived for three years in Portugal where she perfected the techniques and learned the ingredients mostly used in Portuguese cuisine. While in Portugal she worked at some of the best restaurants in Lisbon and Porto with some of the best Chefs in Portugal. Lastly, she worked in the kitchen of the one-star Michelin restaurant Restaurant Eleven in Lisbon where she become Pastry Chef and responsible for the entire dessert menu at the age of 20.


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 Swit¬zerland. Before becoming the Executive Chef of Anzu Restaurant , he worked with Marriott’s top properties in Asia, Europe, and Saudi Arabia. During the World Cu¬linary 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 refresh¬ing 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.” – Chef Zack
We are proud to announce the arrival of Chef Zack Wooldridge at Aquitaine Bistro in San Francisco. 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 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, Anjan Mitra




Executive Chef / Co-Owner

Anjan left Bombay at the age of 18 to study in the U.S., but after spending 19 years working in tech, he realized his true passion lay in food. Embarking on a new path as a restaurateur Anjan sought to recreate the wonderfully aromatic and complex flavors of his mother’s cooking, while elevating a cuisine that he believed was under-represented in the U.S. In testament to his success, Mitra is the Executive Chef/Co-Owner at DOSA. Together with his talented team of South Indian Chefs, he leads the overall culinary direction of the menu, which represents the traditional styles of Southern Indian cooking and spices. Anjan’s dishes are inspired by recipes from his family, as well as the families of DOSA’s team of chefs.


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.”


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.


Jardiniere, 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.


Le Colonial, 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 mondern 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 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.


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 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 received the prestigious Wine Spectator Grand Award in the 2015 “Restaurant Wine Award.”


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, Chris Aquino




Executive Chef

A native to San Mateo, Chef Chris Aquino has a rooted history at Viognier. During his tenure at the California Culinary Academy, Chris apprenticed under Executive Chef Scott Giambastiani of Viognier in 2005. Chris advanced under the tutelage of several chefs, quickly attaining the sous chef position. In 2009, he departed Viognier to work for Chef Anna Bautista at Madera Restaurant in Menlo Park. In 2010, Chris was called back to Viognier by Chef Preston Dishman to help man the stoves as his chef de cuisine. Now as Executive Chef, Chris does not see the Peninsula as his only influence and experience with food. Given the benefit of having a father who worked for an airline and a mother who kept him out of trouble by keeping him in the kitchen, Chef Aquino was allowed to explore and experience other cultures and their cuisines. From travels to his parents’ homeland in the Philippines, day trips with his father to have lunch in Chicago, and voyages to places such as New Orleans and Munich, Chef Aquino’s culinary inspirations have been influenced by his travels. Chef Aquino’s menu has been described as California ingredient driven with Southern sensibilities.

If you would like to sponsor

seats at the dinner Click Here

Check us Out on:

Like us on Facebook