Tastemaker Collective featured San Francisco's top chefs and the world's greatest culinary talent, presenting critically-acclaimed dishes and fabulously mixed drinks.


Dominique Crenn. Atelier Crenn

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Growing up in France, Dominique Crenn developed a keen interest in cuisine from her parents, who celebrated fine dining. A graduate of the Cours Charlemagne in Paris with a baccalaureate in economics and a bachelor’s degree in international business from the Academy of International Commerce of Paris, Crenn has traveled extensively, learning to use ingredients from different cultures to provide her guests with endless culinary pleasures. Crenn began her formal training as a chef when she moved to San Francisco in 1988. Building an impressive résumé, Crenn worked under the tutelage of  luminaries Jeremiah Tower and Mark Franz at the celebrated Stars. Crenn opened Atelier Crenn in January 2011, a concept that embodies both her heritage and an ode to “poetic culinaria.” The restaurant quickly earned its first Michelin star, and Crenn was awarded a second star in October 2012, becoming the first female chef in the United States to receive this accolade.

Sunday, October 1 at ATELIER CRENN

SOLD OUT

Chad Robertson, Tartine Manufactory

Renowned baker Chad Robertson, is the co-owner of Tartine Bakery and Tartine Manufactory in San Francisco. He trained at the Culinary Institute of America in New York with his wife and co-owner, Elisabeth Prueitt. They traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California.  After successes with Tartine Bakery and Bar Tartine, the team opened Tartine Manufactory in Spring, 2016.  A space dedicated to makers, Tartine Manufactory focuses on simple, seasonal items highlightig the best of California.

Friday, September 29 at TARTINE MANUFACTORY

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Evan Rich, Rich Table

Evan Rich’s cooking career began with a car crash—at age 15, Evan totaled his parents’ car and wound up working as a dishwasher to pay down the damages. With the taste of restaurant workings fresh in his mind, Evan headed to the Culinary Institute of America, graduating in 2000 before moving to Manhattan. He began his career as a pastry assistant at the Austrian-inflected Danube, and eventually worked his way to executive sous chef at Bouley. It was during his time at Bouley where Rich met his future wife and business partner, Sarah. After Bouley, Evan continued to cook in Manhattan at the Japanese-focused Sumile.In 2007, the now husband-and-wife team was ready for a change and headed west, landing in San Francisco, where Sarah took a sous chef position at Michael Mina while Evan worked as chef de cuisine at Quince. They moved on together to Coi, rounding out their skills and experience before opening their first venture together, Rich Table, in 2012.

Thursday, September 28 at RICH TABLE

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James Lowe, Lyle's, London

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James Lowe opened Lyle’s, in Shoreditch, in April 2014. The food is British, produce-led and driven by a common sense philosophy. He was previously head chef at St John Bread & Wine for four years and started the London based chef collective the Young Turks in 2011. He draws inspiration from a network of farmers and fishermen that he has been working with over the last twelve years. His desire is to show people, both at home and abroad, what's possible with British ingredients through his fresh approach. Lyle’s won a Michelin star 18 months after opening, and was voted 54th in The World’s 50 Best Restaurants 2017. Lyle’s was placed 12th at the National Restaurants Awards and James was voted Best Chef at the GQ Magazine Food & Drink Awards 2016. 

Friday, September 29 at TARTINE MANUFACTORY

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Daniel Patterson, COI

Daniel Patterson is the Oakland-based chef, author and restaurateur behind Coi, Alta Group's Alta at Mid-Market, the newly opened Alta at Minnesota Street Project and forthcoming Alta at The Grant, as well as several other Bay Area restaurants. He is also the co-founder of the "revolutionary fast food venture" LocoL. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef in the West. Patterson is the author of two previous books, and his essays have appeared in The New York Times, Food & Wine, Financial Times, San Francisco Magazine, and Lucky Peach. 

Tuesday, September 26 at COI

SOLD OUT

Matt Abergel, Birdyard, Hong Kong

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Matt Abergel is the Co-Owner and Executive Chef of Yardbird, RŌNIN, Sunday's Grocery, and Birdyard. At the beginning of his career, Matt worked in Japanese kitchens throughout Canada before moving to New York City to work under Masayoshi Takayama at Masa. When he moved to Hong Kong in 2009, the food culture of the city inspired him to finally open his own restaurant and in 2011, Matt opened Yardbird with his business partner, Lindsay Jang. Yardbird is a modern izakaya that specializes in chicken yakitori and since its inception, the restaurant has garnered a great deal of local and international praise. In 2014, Yardbird ranked #45 on San Pellegrino’s list of the '50 Best Restaurants' in Asia.  In 2018, Matt and Lindsay plan to open Birdyard in Los Angeles. Like Yardbird, Birdyard will be a family-style, neighborhood restaurant that combines the highest level of service with the best quality food and drink in a fun and relaxed environment

Thursday, September 28 at RICH TABLE

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Juan Arbelaez, Nubé, Paris

Originally from Colombia, Chef Juan Arbelaez presents luminous and colorful cuisine, using playful twists, with a  focus on seasonal bounty. Born in Bogota, Juan settled in Paris to learn French cuisine at the Ecole du Cordon Bleu. At its conclusion, he joined the brigades of two large Parisian palaces: the Bristol with chef Eric Fréchon and George V with chef Eric Briffard. Juan then ventured into a season of Top Chef with future show winner, Jean Imbert. Imbert then offered the position of executive chef of his restaurant l'Acajou in Paris. Juan then embarked on new culinary adventures in Boulogne overseeing Plantxa, before manning the helm of restaurant Nubé at the hotel Marignan Champs-Élysées.  Considered to be one of the best examples of a new generation of chefs on the forefront of modern French cuisine, Juan continues to push boundaries and exam fresh interpretations of classic dishes.

Wednesday, September 27 at CALA

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Michael Cimarusti, Providence, Los Angeles

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At his much acclaimed Los Angeles restaurant Providence, Executive Chef Michael Cimarusti has created stunning and contemporary seafood-centric cuisine for a decade. The chef and the restaurant have earned national accolades that include several James Beard Award nominations and two highly coveted Michelin stars. He combines his knowledge and intense appreciation of the dynamic nature of seafood and shellfish from around the world with an advocacy for sustainable fishing practices, resulting in a respect for the best products that is at the forefront of each dish he makes. “Seafood has inspired me in a personal way from the very start,” he says. “It is my duty to staunchly support its conservation and best practices, and it’s my privilege to have the opportunity to showcase it on a nightly basis.”

Cimarusti cultivated this high regard for the ingredients he plates in his experiences leading up to founding the restaurant in 2005. Prior to Providence, he dedicated six years to serving as executive chef at downtown L.A.’s famed seafood restaurant Water Grill, earning both glowing local reviews and a national reputation for his fish fluency. The New Brunswick, NJ, native was first lured to L.A. by Wolfgang Puck to become chef de cuisine at the celebrity chef’s original Spago. Cimarusti also worked notable stints at fine-dining institutions in the U.S. and abroad, including New York City’s Osteria del Circo, at which he served as opening chef de cuisine; the Michelin three-starred Arpège with Chef Alain Passard in Paris; and Le Cirque, the iconic New York City establishment from Restaurateur Sirio Maccioni, at which he had the opportunity to cook with renowned French Chefs Paul Bocuse, Roger Vergé, and Gérard Boyer.

Saturday, September 30 at FORT MASON

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Mark Rosati, Shake Shack, New York City

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Mark Rosati joined the Shake Shack team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, Mark has gone on to help develop permanent menu items and local seasonal specials for Shake Shack locations throughout the United States and abroad. Prior to joining Shake Shack, Mark cooked at NYC’s Gramercy Tavern from 2005 to 2007. He grew up in Stonington, CT, where at an early age he enjoyed many of the state’s legendary roadside seafood and burger shacks. Mark was named the Culinary Director of Shake Shack in 2013.

Saturday, September 30 at FORT MASON

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Mandy Aftel

Mandy Aftel is an internationally known artisan perfumer and award-winning author, most recently of Fragrant: The Secret Life of Scent. She has participated in many exhibitions, panels, and conferences on scent and food, and regularly collaborates with chefs and mixologists. She and her work have been featured in The New York Times, Vogue, Vanity Fair, Gourmet, Bon Appétit, Food & Wine, O, The Oprah Magazine, and Elle, on CNN, and in countless blogs. Aftel lives in Berkeley, California. 

Tuesday, September 26 at COI

SOLD OUT

Sven Chartier, Saturne, Paris

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Sven Chartier is one of the most talented chefs of the young French generation. Decorated with a Michelin star, his restaurant Saturne is among the highest acclaimed in Paris. At a very young age, Sven entered Alain Passard’s restaurant l'Arpège***. There, he spent more than two years developing a sensibility that gave him the will to go further. He then traveled around Asia and Oceania before returning to Paris, this time at Racines in Paris in 2008. It was there where he met Ewen Le Moigne, and they decided to open Saturne together 2010. Saturne celebrates the most natural winemakers and the kitchen is in total harmony with that philosophy . The menu changes instinctively to offer fresh and organic ingredients that match the wines. In 2014, the team opened the Clown Bar in Paris 11ème.

Sunday, October 1 at ATELIER CRENN

SOLD OUT

Gabriela Cámara, Cala

Gabriela Cámara, restaurateur and chef, opened the renowned Contramar with a group of friends in Mexico City in 1998 while she was studying History at Universidad Iberoamericana. Today, Contramar is both a neighborhood restaurant and a seminal institution of seafood-focused Mexican cuisine and high quality service. Throughout her career, Gabriela has opened 10 restaurants that have in different ways fused new links between art, food, culture and the environment. In 2015, Gabriela opened Cala in San Francisco, a Mexican seafood restaurant that uses local, sustainable Bay Area ingredients and offers second-chance employment to community members with a conviction history. 

Wednesday, September 27 at CALA

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Rafael Gomes, GrandCœur, Paris

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Rafael Gomes is a 34-year-old Brazilian chef with metropolitan accents, a master of inventive cuisine with South American influences.  Rafael put on his first chef's jacket in the United States at Gramercy Tavern* and Eleven Madison Park ***. Rafael won his place in the restaurant of Mauro Colagreco, Le Mirazur (No. 4 of San Pellegrino 2017). Thanks to the success of his collaboration with the Argentinian chef, Colagreco entrusted Rafael with the kitchens of his new Parisian establishment: Le GrandCoeur.  In a magnificent paved courtyard of the Marais, the cuisine is faithful to the excellence of the chef Rafael Gomes: the sharp selection of seasonal and quality products gives birth to tasty French cuisine of classic dishes and revisited with a Mediterranean influence.

Wednesday, September 27 at CALA

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Charles Joly, Diageo

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Charles Joly is a Chicago-native and lifelong food and beverage professional. Most recently, Charles has collaborated with esteemed restaurateur, Matt Lindner, to create Crafthouse Cocktails – a line of premium, bottled cocktails that debuted in 2013 and has since expanded to nationwide distribution. Charles was previously the Beverage Director at the Aviary in Chicago. Partnered with Chef Grant Achatz and his team, this venture proved to be one of the most progressive beverage programs in the world. Former Chief Mixologist and founder of the Drawing Room and Executive General Manager for Three Headed Productions, Charles has opened and overseen seven venues in three different states and has developed one of the most respected beverage programs in the nation.

FORT MASON

Lauren Mote, Diageo

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She’s a mixologist; a sommelier; an architect of potions, tonics and elixirs; an accomplished emcee, writer, spirit and cocktail judge; an international spirits diplomat and accredited instructor; award-winning bartender Lauren Mote wears many hats, but she’s perhaps best known as the DIAGEO Reserve & World Class Global Cocktailian, and the co-proprietor of Bittered Sling Bitters — an internationally successful portfolio of award-winning cocktail bitters and culinary extracts. Named the 2015 ‘Bartender of the Year’ by both the Vancouver Magazine Restaurant Awards and DIAGEO World Class Canada, we are thrilled to have Lauren at our Fort Mason event

FORT MASON

Henry French, Petit Marlowe

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Henry French is the Raw Bar Manager at Petit Marlowe – a Parisian-inspired wine bar and oysterette from San Francisco powerhouse Big Night Restaurant Group. French brings his raw bar expertise to Petit Marlowe from Big Night sister restaurant and seafood hotspot Leo’s Oyster Bar, where he led their lauded raw bar program and served as GM. French is to credit for sourcing the fine shellfish for which both restaurants have become so sought-after, including the group’s own proprietary Little Leo oyster.

French entered the restaurant industry over 15 years ago at New York’s Blue Ribbon Restaurants, where he worked his way up through various front and back of house positions before honing in on his affinity for fresh shellfish and earning the title of Raw Bar Manager. French went on to enjoy an illustrious career in restaurant management, leading front of house teams for some of the country's most celebrated restaurants such as Five Points and Minetta Tavern in NYC and Serpentine and Tosca Cafe in San Francisco. In 2015, French joined the team at The Cavalier as floor and service manager, and has been a part of the Big Night family ever since.

FORT MASON

Cali Gold

A native to Northern California, Cali Gold spent nearly a decade in Boston first cutting her teeth on bartending at Barbara Lynch’s world-renowned cocktail bar Drink. Later she would open and operate the bar program of Spoke wine bar in Somerville. After returning to the Bay Area, Gold spent some time working at various SF hotspots including 15 Romolo and Blackbird.

She currently manages the bar at Beretta, a neighborhood mainstay of the Mission District.

FORT MASON

Carlos Yturria

Now a partner at The Treasury and The Bee Hive ( about to open) ,it became clear at an early age that Carlos was meant to spend his life behind the bar, either in the concept stages, or mixing and pouring innovative new drinks. Carlos’s passion is building and designing new bars, such as the Ferry Plaza Wine Merchant, A-16, Range, E&O Asian Kitchen, and White Cap ( about to open). He also consults on cocktail menus for other Bay Area restaurants. During his career, he has worked at Town Hall, Absinthe Brasserie and Bar, Rye, Bacar, Range, A-16, Forgery, Prizefighter, and The Starlight Room. Throughout his many years in the industry, he has learned that one of the most important aspects to any bar is a friendly bartender.

FORT MASON

Elizabeth Montana

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Born and raised in the Bay Area, Elizabeth didn’t realize her passion for hospitality until the age of 27.  After two many years in an office job (yes, 2), Elizabeth left her gig in PR and events to start bartending and to find her way in life. Three years later, she again found herself at a crossroads. Unsure of what to do she went back into an office job, but this time was only able to prolong her pain for a short 2 months. Within two weeks of her return to a desk, however, she knew that she needed to be back behind the bar and in hospitality for the long-haul. She found herself at home as a part of the opening team at Forgery in San Francisco’s Mid-Market neighborhood, where she’s since grown into bar and venue management, and has a lot of fun creating and serving all kinds of drinks. 

FORT MASON

Helen Diaz

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Helen Diaz is a Bay Area Native and hospitality professional for over 15 years in San Francisco, CA. She's the winner of California Speed Rack 2017 and top 4 finalist for Lustau Solera Standout in Jerez Spain 2017. 

You can find Helen on the bar at Bloodhound

FORT MASON

Kevin Diedrich

Kevin Diedrich is one of San Francisco’s most distinguished bartenders and P.C.H., where he is managing partner, is the culmination of a career spent honing his craft in cocktail destinations on the east and west coasts. Diedrich hails from northern Virginia and started bartending at the Ritz-Carlton in Washington, D.C. He became lead bartender at the company’s San Francisco property in 2005, followed by stints at Michael Mina’s Clock Bar, CASK, and Bourbon & Branch. In 2008 he returned to Washington, D.C. to open Michael Mina’s Bourbon Steak, and later spent time in NYC cocktail dens PDT and Clover Club. Diedrich returned to the Bay Area to open the Burritt Room in 2010 and was named one of the San Francisco Chronicle’s “Bar Stars” the following year.

P.C.H. is Diedrich’s vision of a modern neighborhood bar, one he developed over a several month-long pop-up in the space called “Turnkey at Cantina” which allowed Diedrich to better understand the needs of the neighborhood. The cocktail menu highlights unique flavor combinations that have culinary inspiration such as the OH Snap made with Aviation Gin, sugar snap peas, Manzanilla Sherry, Absinthe, citrus and tonic and the Shiso Delicioso featuring Olmeca Altos Blanco Tequila, shiso, red bell pepper and citrus. For the meticulous ice program the bar team uses an assortment of saws and tools to carve more than 300 pounds of ice each month. The end result is four types of custom-shaped ice, perfectly translucent and customized for each cocktail glass. 

P.C.H. aspires to be a welcoming sanctuary for the residents of the neighborhood and guests to the area alike. P.C.H. features a pineapple logo fashioned after the universal symbol for hospitality, a nod to the world class, approachable service that is the focus of the P.C.H bar team

FORT MASON

Sean Hoard

Sean Hoard cut his teeth behind the bar at Please Don’t Tell (PDT) in New York City.  In 2010, he returned home to Portland and landed at two of the city’s most celebrated watering holes: Clyde Common and Teardrop Lounge (a bar he would go on to manage).   In 2014, he and Teardrop owner, Daniel Shoemaker, founded The Commissary — a company that produces and delivers fresh, world-class cocktail ingredients daily for bars and restaurants.  In August 2017, he and Shoemaker doubled down, opening a second Commissary, this time in West Oakland, under the new name Super Jugoso.  He is currently a managing partner of The Commissary and Super Jugoso and creating bar programs nationally for his favorite hotel group: The Mighty Union.

FORT MASON