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With an intense passion for food and cooking Chef Don creates an exciting atmosphere wherever he goes. Chef Don is from California, attended Le Cordon Bleu in Pasadena and has cooked across this land. His culinary chops include stops in Las Vegas at Gallagher’s and New York, NY, Lake Havasu, NV and even Mount Dora, FL. Most recently returning to California at Tradition by Pascal in Newport Beach and Leatherby’s in the OC. Now the owner/operator of The Lido Deck where his signature menu selections like the Elk Burger and Braised Rabbit do not belie his passion for the intense and sophisticated while remaining true to his lack of pretense.
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With over Twenty years of Culinary experience, Chef Patrick brings a broad range of classic flavors and dishes to the table. Over this time he has developed an eclectic mix of cuisines ranging from Mediterranean- French to Central-South American even stirring in a splash of Pacific Rim flavor and technique.
Having sharpened his skills in popular Bay area restaurants such as McCormick and Kuleto’s in the San Francisco and Jack’s Bistro in Oakland Chef Patrick moved on to working with many of the catering companies in the Bay Area and Napa including stints on the water with Hornblower Cruises. Chef Sanders has been in the pursuit of excellence, be it for a intimate dinner for four or for group event of 12 or more! |
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Welcome to the world of Chef Shannon. A classically trained chef with a distinctly non-classical approach to cooking. Chef Shannon is a Presidents Honor Graduate from the Prestigious Culinary Art Institute and for the past seven years she has been running her own private catering business, creating culinary artistry for many of Hollywood’s most discriminating palates. Whether it’s a romantic dinner for 4 or a cocktail soiree for 40, Chef Shannon’s chic, fresh, healthy, gourmet cuisine will make for a memorable experience. |
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Chef Tony thinks about food. Almost all of his spare time is spent cooking
food, sharing it with people he loves, and eating more than his fair share.
It's a simple life, really. Rarely the same dish twice, always wickedly
experimental. Things that used to get in the way of this lifestyle include
graduating from Santa Clara University with a Marketing degree, and then
working in high-tech and non-profit public relations in Silicon Valley.
You could argue that earning a degree at the California Culinary Academy
also took valuable time away from the Lifestyle, though now he's much,
much, much better at what he does.
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Chef Sam dove into cooking at the tender age of fifteen and by the time he realized what he had gotten into it was too late - he was firmly hooked! It was not just the food, but the culture and tradition of cooking that he found particularly fascinating. He has cooked his way all over the country including stints at French bistros, Spanish tapas restaurants, and numerous fancy schmancy eateries that require reservations months in advance. Sam studied at the New England Culinary Institute in Vermont, defrosted, and made a beeline to the Bay Area where he has lived and cooked since the turn of the century. Sam is well-known in the Bay Area culinary scene for his stylish headwear.
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Born and raised in Switzerland to an Irish mother and Swiss-Austrian father,
Darius grew up amidst a multitude of cultures and cuisines. After a ten
year career in graphic design and brand management consulting, Darius
made his love for food his full-time profession and studied at the California
Culinary Academy to do so. Soon after graduation he started
SpringLoaf Catering,
a high-quality catering business specialized in full-service catering
for corporate events and private functions in the SF Bay Area.
Darius is also a former sergeant of the Swiss Army, fluent Italian-for-chefs
and Spanglish, and well known for making the very best fasnachtsküchlein
this side of the Rhône.
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Chef Cisco fell in love with food early on in life. Dominican-born
he discovered his passion for food growing up in New York City's Upper
West Side where he shared many eclectic holiday meals with family and
friends at his mother's table. He has worked all over the
US both as a restaurant chef and as a pastry chef including senior positions
at the Four Seasons Hotel and with chefs Thomas Keller and Mario Batali. Chef Cisco also owns his own catering company, 9 Catering
Services, which specializes in high-end corporate and private events,
and is a former winner of the Bay Area's Regional James Beard Competition.
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Chef Charles trained at San Francisco's exclusive private culinary school Tante Marie and worked at Loretta Keller's Coco 500, before starting his own catering company and joining Cook Club. He has many tricks up his sleeve and is excited to share them with you and your guests! |
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Alex started his cooking career handmaking gnocchi with his Italian grandmother.
His culinary aspirations were not fully realized until he moved from east
to west coast, swapping the suit and tie of his corporate marketing career
for chef whites on the plane ride over. Chef Alex (also known as Senior
Sauté, Gourmet Guru, and Alexander the Grate) trained at the California
Culinary Academy upon his arrival in San Francisco. He then worked at
Chez Panisse where he acquired his love for fresh, seasonal ingredients,
and California cuisine, followed by an apprenticeship under Roland Passot
at La Folie where he fine-tuned his gourmet palate and French accent. Alex is also co-founder of Executive Chef, which offers deliciously fun corporate teambuilding events, and Wally's Food Company, a fresh and healthy premade meal delivery service in San Francisco. |
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