June 18th-June 30th: Chef Carlos Moreira of Allpa Culinaria

Posted by on Apr 4, 2013 | 0 comments

June 18th-June 30th Carlos Moreira (born June 13th, 1978),  emigrated eight years ago from his hometown, Callao, Peru,  to work for the Calvo Perez family’s  second location of their famed restaurant “Fresca”.  This was  awarded “Best Ceviche” and “Best Peruvian”  restaurant after he joined the team by S.F Gate’s – The Best of the Bay for two years in a row (2003 and 2004).  In addition, he also contributed in the opening of the third new sister...

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Chefs Susie Farber and Abbey Kletz of Simply Delicious

Posted by on Dec 18, 2012 | 1 comment

Living in Berkeley and Half Moon Bay provides Abbey Kletz and her sister Susie Farber with the freshest of ingredients from the sea as well as produce from the farms. Their passion for food goes well beyond the ordinary into creating dishes that are full of flavor and pleasing to the eye.  Their diverse menu will include braised lamb shanks, halibut, stuffed pork chops and Asian braised short ribs.  They have both been cooking and testing recipes for years. After a successful tenure at Guest Chef in June they...

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Chef Ikeena Reed of Keena’s Kitchen Catering and Events

Posted by on Dec 10, 2012 | 2 comments

Ikeena Reed is the Owner & Head Chef for Keena’s Kitchen Catering & Event Services in Oakland, California. The creator of Keena’s California Soul CuisineTM, Ikeena has been setting the trend of serving sustainable, organic Soul Food dishes that appeal to both savory and dessert enthusiasts for over 10 years.   Ikeena believes that with gentle, gradual changes to ingredients in traditional Soul Food recipes and a heart-centered, non-judgmental approach to coaching, clients can learn to feed their...

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Chef Richard Dawkins of RMD Catering

Posted by on Sep 3, 2012 | 3 comments

Chef Richard Dawkins Born and raised in Brooklyn, New York of Jamaican and Panamanian parents, Chef Richard has always had a love of cooking. Starting off in a small commissary kitchen, he worked his way up until his boss pushed him to further his culinary education in school. Working his way through college, Chef Richie took a year to train in Germany at Hotel Chiemgauhof, returned to NYC to work at Windows on the World, and by graduation he was working at the Sea Grill at Rockefeller Center. He trained in...

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Chefs Nathan Britton and J. B. O’Brien with Miguel Mendoza of Fortnight

Posted by on Aug 27, 2012 | 3 comments

Nathan Britton and J. B. O’Brien graduate from culinary school on October 5th.  Less than a month later they will be running their own restaurant. Their pop-up concept, Fortnight, will run from October 23rd to November 3rd at The Guest Chef in Oakland.   For the two soon-to-be-graduates of the Culinary Institute of America at Greystone in St. Helena getting to run their own restaurant is a unique opportunity to put into practice what they have learned over the last 20 months, not only in the classroom...

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Chef Rhonda Wilcox

Posted by on Aug 13, 2012 | 1 comment

  A good lawyer knows the law; a clever one takes the judge to dinner – Anonymous                                                                                                                                                                                                    …we all have a judge we need to dine or...

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