June 18th-June 30th: Chef Carlos Moreira of Allpa Culinaria
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...
Read MoreChef Betsy Nevins for Catholic Charities
April 30th-May 5th Raised in the heartland, Betsy Nevins has been close to the ingredients of good cooking since very early in life. As a young girl growing up in Indiana, she developed her love of cooking and experience from watching and helping her mother, grandmothers and aunts prepare delicious family meals. From her days of planting the family garden with her grandfather to the harvesting and canning of the bountiful produce with her grandmother, she has firsthand experience of farm-to-table cooking and...
Read MoreRock Wall Wine Company with Chef Skrentny
April 9th-April 28th Rock Wall Wine Company, one of the East Bay’s most prolific wineries, has organized a Wine Maker’s dinner featuring the culinary stylings of one of Guest Chef’s most popular chefs. Chef Paul Skrentny is back and he’s bringing a unique menu inspired by the newest offerings at Rock Wall Wine Company. For these two weeks, Chef Skrentny is teaming up with Rock Wall and offering diners a delicious 6-course prix fixe menu with, or without, wine pairings. Come on out and...
Read MoreChef Dave Tendick of Smoke House 10
Many people often ask where I learned to cook and I have a several influences. My first experience with cooking was with my great grandmother. My cherished memory of her was going to her house when I was very young and learning how to bake cookies and make Swedish pancakes with meatballs and dup. In the early 90′s, while working in the kitchens of Tourelle in Lafayette, and Lascaux in San Francisco, I was being mentored by Steve Silva, Executive Chef, of both restaurants. I also studied at Diablo Valley...
Read MoreChefs Susie Farber and Abbey Kletz of Simply Delicious
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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