“2018 has been an exhilarating year! After over a decade as their executive chef, I parted ways with city’super, Asia's favorite upscale grocery chain. Since then, I have been extremely fortunate to have many new and exciting opportunities come my way. Some highlights of this year so far include hosting many special events; endorsing high-end international appliance brands and cookware companies; and working with one of the largest Asian food & catering groups to create a brand new menu for their restaurants as well as consulting on kitchen management and ingredient enhancement.
As for the rest of 2018, I will be hosting private dinner events for Tasmanian government officials in September. In October, I’m thrilled to be invited to participate in the prestigious Wine & Dine Festival, one of Hong Kong's largest yearly food events. Another exciting project I’ve been masterminding is the creation of a fast-casual restaurant in Shanghai serving Asian-inspired tapas served in a relaxed setting. Look for it to come to life this fall!
I am looking forward to spreading my passion and love for cooking in California where I was brought up and the land I absolutely adore!”
“I am from Omaha Nebraska. While working at the Boilerroom restaurant, I attended Metropolitan Community College Institute for the Culinary Arts in Omaha. I fulfilled my externship at Wd~50 in New York. Shortly after graduation at 19, I left for Oslo, Norway to work at Maaemo restaurant. After resigning from the team at Maaemo, I accepted a job at Saison in San Francisco where I discovered a new cuisine and style of cooking. I left Saison to start working at Coi restaurant where I learned an entire new level of precision and technique. I left the kitchen lifestyle behind after a hardship in my life and quickly realized cooking is where I find my greatest joy. By stepping out on my own, I refueled my creativity to once again create dishes with passion.”
Partners in business and life, chef Ryan Shelton and Director of Operations Madison Michael have over 25 years of collective hospitality experience. Ryan Shelton, formerly of Baume (Palo Alto), a passionate chef with a proud Italian heritage, has spent his career honing his skills. He is is devoted to handmade pasta, charcuterie, and all things sweet. Madison Michael is a certified sommelier and cheesemonger bringing her expertise and knowledge to the Table at Merchant Roots.
Small but mighty, the 1,000-square-foot space embodies a “new nostalgia” vibe, and a sense of warmth and intimacy will pervade. The heart of the space is the Table at Merchant Roots, showcasing its specialty food products and retail by day, and at night transforming into a space to feature Chef Ryan Shelton's dedication to culinary wonders.
Perfit has been with Bar Crudo from the beginning — she joined the fledgling restaurant fresh out of culinary school and, along with chef-owner Mike Selvera, was delighted to see unexpected lines of people beginning to form to wait for her food on a regular basis. She eventually decided to learn from other chefs, but happily returned to the kitchen that launched her career, allowing her to see Bar Crudo through the culmination of its first decade.
Chef Jeremy has worked in kitchen teams that have earned an accumulated total of four Michelin Stars.
- Bay Wolf
- Lazy Bear
"I take influence from many of the great local restaurants I've worked and inspiration from the bounty of amazing ingredients grown and raised in the Bay. That, plus cooking delicious, healthful food that brings people together!"
"As an Asian chef owning an Asian restaurant, I really want to debunk the stereotypes that plague Asian food."
"There are not many Asian restaurants that focus on quality – especially making Vietnamese cuisine and especially in New York. There are some people who get that we make great Vietnamese food with the fundamental flavors and techniques using high quality ingredients."
The Hunger Pang mission is to consistently deliver top quality food, exceptional customer service at an affordable price. We care about our guests’ experience, crew’s development and be a supportive member of our community as our restaurant enriches the neighborhood and improves quality of life.
At Sweetfin our philosophy is from "Pole to Bowl". That means that in sourcing our fish we aim to use the highest-quality and most sustainable raw fish we can find while still maintaining a reasonable price point. This philosophy extends into all areas of our offerings - from our produce to our sauces and even to the ingredients used to infuse our teas.
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, in late 2017 Rogelio began hosting a monthly Open Kitchen 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.
"My culinary story embodies a rebel spirit of collaborative cooking tradition, innovation, refined finesse to demystify the heaviness of the Southern plate with detailed planning, personal service and eco-conscious sourcing."
"I am always inspired by the seasonal bounty of Northern California and craft each menu with vitality to make the meal lighter, yet with savory deep South flavors."
German’s unorthodox culinary style draws from his Dominican heritage, his embrace of Mediterranean cuisine and Asian influence from working under internationally acclaimed Chef Yugi Wakiya.
Coupled with his love of California’s passion for ingredients that are local and sustainable, his cuisine draws people in by its uniqueness and comforting flavor profiles.
"These dishes won’t be traditional per se but they’ll be inspired by traditional flavors and palates. More than anything, I want it to be very tasteful. I want it to be fun. I want people to bring things to the table diners have never seen before.”
Through this dinner series, Phu hopes diners will see similarities in the food and stories presented to them with their own backgrounds.
Jack Daniel’s Cocktail Champion
An alumni of Wayfare Tavern & Lord George's Beverage Programs, Boots maintains that he is, "a bartender over a mixologist."