His large formats are beyond fun. We love his outreach with his cuisine and are excited to share it with you.
Brad Cecchi of Canon in East Sacramento brings his experience and techniques to events. He held a Michelin Star at Solbar in Calistoga in 2016 & 2017 but has many tricks up his sleeve like Whole Pilbil Roasted Pigs and more. Take a look at his gallery and build a package with this chefs outstanding flavors.
Duskie and John
Zazu & Black Pig Co
What a duo. Duskie and John are simply awesome people, leaders, chefs and parents. They have been a leading example of responsible chefs that continue to push and support farmers and proper animal husbandry. They believe in knowing the faces of the producers and support farmers and our industry in a manner that is hard to come by. We are so pleased to have them aboard and to cook with them.
Chef Kyle Itani of Hopscotch, Itani Ramen and Thistle Meats brings his heritage to his food. Born Japanese and Sicilian his influence is seen in his style. He has cooked in San Francisco, Japan and New York. He has an intimate understanding of farming from growing up going to his grandfather's farms in Salinas.
Outside of his kitchens chef throws down on large formats. He is a great choice for for large format but also skilled at his everyday menus. The industry love him and you probably will too.
Chef Marc Zimmerman's culinary background includes working in high profile Las Vegas restaurants including Nobu, Okada, Restaurant Guy Savoy, Social House, and Lutèce. A graduate of The Culinary Institute of America, Zimmerman was most recently the Business Development Chef of Alexander's Steakhouse, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. Now his first venture from MZ Dining Group, Ittoryu Gozu, will introduce a new perspective on Wagyu beef through full animal utilization, while featuring Chef Zimmerman's long nurtured relationships with farms in Japan, Australia and America.
Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.
Nicolai started a journey to become a chef through searching for mentors. His search for learning brought him to Boston (No 9 Park), Spain (Arzak, El Celler de Can Roca, Alicia), Italy, Greece, Australia, but Northern California (Fifth Floor, The Battery) was always home. Most recently he has founded Mustard Seed Hospitality which focuses on community and the importance of relationships.
To Nicolai, a meal is about so much more than food. Meals are bland without our farmers, cheesemonger, wine makers, delivery people, customers, and so many others. Elevation requires relationship.
Patricio Wise has opened every chef's dream, a taco shop. Upon touring and tasting you can see what sets his tacos apart- he does it right. To correctly produce food usually means extra work but in the case of the tortilla the extra work shines through.
Being nominated for a James Beard Award is about as cool as it gets. We love having his expertise in the community. He is an absolute no brainer for anyone that loves desserts or chocolate.
Chef Rogelio Garcia is currently the Chef de Cuisine at the Michelin-starred Spruce restaurant in San Francisco. He grew up working in some of the best kitchens in Northern California including Cyrus, French Laundry, Angele, and The Commissary.
Rogelio is a natural with collaborating. His personality is a pleasure to work with and his sincerity to food is admirable to chefs and guests alike.
As Executive Chef for The Absinthe Group, Ryan McIlwraith collaborates with the teams at each of the group’s five unique restaurants to oversee menu development and kitchen operations. Previously Executive Chef of The Absinthe Group’s Bellota, McIlwraith joined the group in 2014 and launched the acclaimed Spanish restaurant in San Francisco’s SOMA neighborhood in May 2016. Under his leadership, Bellota earned numerous regional and national accolades, including three stars from the San Francisco Chronicle and restaurant of the year from Eater SF. In 2017, McIlwraith opened Barcino which is the sister restaurant to Bellota.
Telmo Faria opened Uma Casa a Portuguese restaurant in San Francisco. His flavors are elevated while having the soul of grandma's cooking. He brings a life to an event through his personality and his flavours of his heritage.
Tu David Phu
Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens (such as: Daniel, Acquerello and Chez Panisse) his cooking reflects a wide range of cooking cultures - from the American culinary greats to classical European traditions. His family hails from the Island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Consequently he has family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. Pilgrimages back to Vietnam were often.
Revisiting his favorite childhood dishes through the memory of taste, he started to cook the cuisine of his Mothers' generations-old wisdom handed down grassroots-style. In 2016 he began garnering press and accolades with his weekly pop up dinners “ANAVDE - A Vietnamese Dining Experience.” San Francisco Chronicle named him 2017 Rising Star Chef and most recently a featured contestant on Bravo's Top Chef Season 15