Your party planning panacea
MEET OUR CHEFS
CHEF ALEX HONG OF SORREL
Alex fell in love with cooking ten years ago when he acquired his first restaurant job in Boulder, Colorado. He started on garde manger and learned the fundamentals of cooking as he worked his way up the ladder in the kitchen. Alex then proceeded to one of the most prestigious culinary schools in the world, The Culinary Institute of America in Hyde Park, New York where he earned an Associate Degree in Occupational Studies in the Culinary Arts. His first major introduction to fine dining was at Jean George where was exposed to both the operation and logistics of a three Michelin star kitchen as well as to the unique flavors and techniques of Asian and French inspired cuisine that Jeans Georges is famous for. Alex then proceeded to Quince restaurant where he fell in love with Italian cuisine and the art of hand-made pasta. Alex’s Cuisine at Sorrel is considered “New American” with Italian influences using the highest quality hyper-local ingredients that the Bay Area has to offer. Sorrel provides a forum for Alex to incorporate and innovate the passion and lessons he has accrued over a decade of learning into a vision of his own.
CHEF KIM ALTER OF NIGHTBIRD
KIM ALTER IS THE CHEF/OWNER OF NIGHTBIRD AND ADJOINING LINDEN ROOM, MARKING HER FIRST SOLO PROJECT IN SAN FRANCISCO’S HAYES VALLEY. ALTER WORKED AT THE HELM OF KITCHENS SUCH AS HAVEN AND PLUM IN OAKLAND, CALIFORNIA. PRIOR TO THAT, SHE HAS WORKED IN SOME OF THE BAY AREA’S MOST NOTABLE RESTAURANT KITCHENS INCLUDING MANRESA, UBUNTU, AQUA, AND ACQUERELLO.
ALTER’S MENUS SHOWCASE A COMMITMENT TO TECHNIQUE, WHOLE ANIMAL COOKERY, AND SUPPORT OF LOCAL FARMS. HER FOOD OFTEN TAKES FAMILIAR DISHES TO NEW PLACES WITH CREATIVE SPINS ON CLASSICS. ALTER EARNED A JAMES BEARD NOMINATION IN 2018, SUSTAINABLE CHEF OF THE YEAR FROM STAR CHEFS AND TOP 100 RESTAURANT FROM THE CHRONICLE IN 2019.
CHEF MELISSA AXELROD
Melissa has over fifteen years of experience running California Table, a successful boutique catering company. She has cooked at Delfina, Fringale and Ottimista. She has taken cooking classes in Tuscany, spent many hours reading cook books, cooking for friends and family and wandering farmers markets. She was the chef and owner of Mockingbird Restaurant. Melissa is a San Francisco native who comes from a very food-oriented family. All of her childhood memories have a taste associated with them. Naturally, she found herself helping in the kitchen at a young age and never really left.
CHEF GILBERTH CAB OF GILBERTH'S LATIN FUSION
ALWAYS FROM THE HEART
From grandmother's helper, to chef restaurateur—from the Yucatan countryside to urban San Francisco—every step for Gilberth Cab has been graced with love and friendship.
RECIPES FROM 'LA ABUELA'
'La abuela' is Spanish for 'Grandmother.' And it's from his grandmother that chef and owner, Gilberth Cab, first learned to meld the clean yet complex flavors of the Yucatan Peninsula.
Today, Gilberth's pan-American fusion approach stems from a variety of influences: his grandfather's produce stand, his experience at renowned San Francisco restaurants like SPQR and Kokkari, and his wife Julia's El Salvadorian inspiration. He also loves to incorporate the refreshing flavors of the tropics—like lemon, lime, grapefruit and papaya—in surprising ways.