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Thomas McNaughton

Thomas McNaughton

Chef

Prior to opening his acclaimed restaurants flour + water, Central Kitchen and Salumeria, Thomas McNaughton gained experience at the premier Bay Area standouts La Folie, Gary Danko and Quince, as well as Michelin-rated restaurants in France, Germany and Italy. His deepest connection comes from the hands of farmers, artisanal producers and small productions within the Bay Area.

Thomas Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

April Bloomfield

April Bloomfield

Executive Chef, Co-Owner

April Bloomfield has spent most of her adult life in the kitchen and has worked with some of the most revolutionary chefs in America. She teamed up with celebrated restaurateur Ken Friedman to open the wildly popular and critically acclaimed The Spotted Pig. The two followed this success with the launch of The Breslin Bar and Dining Room. Both have earned coveted Michelin stars and their third restaurant, John Dory Oyster Bar, was awarded two stars by The New York Times.

April Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Nominee

Outstanding Restaurant 

PAST WINNER

Best Chef: NYC
Anita Lo

Anita Lo

Chef

Anita Lo has been recognized as one of the best chefs in the country, earning numerous accolades for her contemporary American cuisine that reflects her multicultural upbringing and classic French training. She opened Annisa in New York with Jennifer Scism in 2000 and immediately received rave reviews. In 2001, she was named one of ten “Best New Chefs in America” by Food & Wine magazine and went onto open the dumpling house Rickshaw and Bar Q. She also made television appearances on Food Network’s “Iron Chef America” where she defeated Chef Mario Batali as well as Bravo’s “Top Chef Masters” and Food Network’s “Chopped: All-Stars.”

 

 

Photo Credit: Noah Fecks

 

 

 

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee

Best Chef: NYC

Mourad Lahlou

Mourad Lahlou

Chef, Cookbook Author

Mourad Lahlou is the celebrated chef and owner of Aziza restaurant in San Francisco, as well as an acclaimed cookbook author. Born and raised in the ancient medina of Marrakesh, his modern reinventions of traditional Moroccan dishes earned Aziza the first-ever Michelin Star for a Moroccan restaurant.

Mourad Supports

Family House

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Jonathan Waxman

Jonathan Waxman

Chef

Nicknamed “Chef Obi-Wan Kenobi” by his fellow colleagues on "Top Chef Masters," Jonathan Waxman is one of the pioneers of California cuisine. In his storied career, Chef Waxman has graced such prestigious kitchens as Chez Panisse and Michael’s in Santa Monica, California, as well as the highly influential Jams in New York City. Today, this legendary chef and author is the chef/owner of Barbuto in Manhattan.

Jonathan Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Nominee

Best Chef: NYC

PAST WINNER

Who’s Who of Food & Beverage

Tyler Florence

Tyler Florence

Chef, TV Host, Vintner, Author

Regarded as one of America’s most important culinary voices, Chef Tyler Florence delights in sharing his unique culinary vision. From his early days as one of New York City’s finest young stars, to his 12-plus years as a Food Network star, to his namesake retail shop and Wayfare Tavern and El Paseo, Tyler’s passion for great food continues to grow.

Tyler Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Levi Mezick

Levi Mezick

Executive Chef

From his days as a 17-year-old prep cook to his most recent, highly acclaimed Monterey hotspot, Restaurant 1833, Levi Mezick has enjoyed a lifelong passion for great food. Chef Mezick’s ability to creatively riff on classic cuisines comes from years of working in Michelin-starred restaurants in Europe and the U.S. under such masters as Daniel Boulud and Thomas Keller.

Levi Supports

Voices for Children

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Restaurant Apicius and Chef Vigato

Restaurant Apicius & Chef Vigato

Located on the ground floor of an exquisite 19th century château in the heart of Paris, Restaurant Apicius is the model of fine dining. At the two Michelin starred restaurant, Grand Chef Jean-Pierre Vigato concocts dishes that pair the complex with the simple, all the while delighting the tastebuds. From the elegant decor of the château to the beauty of the stunning garden, this hôtel particulier is truly a sight to behold.

Apicius Supports

Paris Tout P’tits

ABOUT THE LUMINARY

Ryan Pollnow

Ryan Pollnow

Chef

At flour + water as chef de cuisine, Ryan Pollnow coaxed out flavors and elevated pizzas and traditional Italian food. It was there that he developed a following for his refined Northern California cuisine. A California native, Pollnow learned his craft in Basque Country in Spain, where he trained at two-star Michelin restaurant Mugaritz. He opened Aatxe in April 2015, bringing traditional Spanish recipes to San Francisco's Upper Market neighborhood.

Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

Corey Lee

Corey Lee

Chef

Corey Lee is a James Beard Award-winning chef and owner of the celebrated San Francisco restaurant Benu. Prior to opening Benu, Chef Lee was the chef de cuisine at The French Laundry. Corey has worked at some of the most acclaimed restaurants in the world, including seven 3-star Michelin restaurants in England, France and the U.S.

Corey Supports

The Asian Women's Shelter

ABOUT THE LUMINARY

Nominee


Best Chef: West

PAST WINNER

Rising Star Chef

Shelley Lindgren

Shelley Lindgren

Owner, Wine Director

After a trip to Italy, Shelley Lindgren felt San Francisco was lacking a good destination for pizza and wine. Inspired, she laid the foundation for what was to become A16, following that with Michelin-starred SPQR. Shelley's talents earned her the title of best new sommelier by Wine and Spirits magazine. She also received a nod from San Francisco magazine as best wine director, and was nominated by Wine Enthusiast as wine star sommelier of the year in 2012.

Shelley Supports

Slide Ranch

ABOUT THE LUMINARY

WINNER

Outstanding Wine Program

David Lynch

David Lynch

Sommelier, Author, Restaurateur

David Lynch is a sommelier, author and the owner of St. Vincent, San Francisco's acclaimed Mission District tavern. David draws inspiration from all over the world in making his wine selections, but Italy remains a first love. He was most recently the Wine Director of San Francisco's Michelin-starred Quince and its sibling, Cotogna, and was named 2011 Wine Director of the Year by San Francisco magazine.

David Supports

La Cocina

ABOUT THE LUMINARY

PAST WINNER

Outstanding Wine Service
Magazine Writing on Spirits

Wine & Beer

Debbie Zachareas

Debbie Zachareas

Owner, Partner

Debbie Zachareas has developed some of the most extensive and innovative wine programs to shape the wine culture of San Francisco. Debbie is currently the Managing Partner and Wine Buyer at the Ferry Plaza Wine Merchant in the San Francisco Ferry Building and at the Oxbow Wine & Cheese Merchant in Napa. She brings her passion for teaching and enthusiasm for wine to her own business as well as the Culinary Institute of America at Greystone.

Debbie Supports

Family House

ABOUT THE LUMINARY

Jacques Bezuidenhout

Jacques Bezuidenhout

Master Mixologist, Tequila Ambassador

Voted Best Bartender in San Francisco and appointed a judge in the San Francisco World Spirits Competition, Jacques Bezuidenhout is by any measure a master of fine spirits. The native South African became enraptured with the art of crafting the perfect cocktail during his time in London. Currently Master Mixologist for Kimpton Hotels & Restaurants, Jacques oversees more than 60 restaurants and bars in addition to his role as the National Ambassador for Partida Tequila.

Jacques Supports

The Museum of the American Cocktail

ABOUT THE LUMINARY

David Wondrich

David Wondrich

Author, Consultant, Speaker

David Wondrich is widely acknowledged as one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. David is the longtime Drinks Correspondent for Esquire magazine. He is the author of countless articles and has written five books, including the hugely influential Imbibe!, which was the first cocktail book to win a James Beard Award, as well as the widely acclaimed Punch.

David Supports

The Museum of the American Cocktail

ABOUT THE LUMINARY

PAST WINNER

Wine & Spirits

Dale DeGroff

Dale DeGroff

Master Mixologist, Author

Dale DeGroff, author of the award-winning The Craft of The Cocktail and The Essential Cocktail, developed his extraordinary techniques tending bar at great establishments, most notably New York's famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009. He has been credited with reinventing the bartending profession and setting off a cocktail revival that continues to flourish.

Dale Supports

The Museum of the American Cocktail

ABOUT THE LUMINARY

PAST WINNER

Outstanding Wine & Spirits Professional

2015 Who’s Who of Food & Beverage 

Jim Meehan

Jim Meehan

Mixology Master, Editor

Jim Meehan's passion for fine spirits has made him one of the industry's most celebrated figures. Jim earned a Rising Star Award from Cheers magazine, the Spirited Award for American Bartender of the Year at Tales of the Cocktail and the first ever Outstanding Bar Program Award from the James Beard Foundation in 2012. Jim is also deputy editor of Food & Wine magazine's annual cocktail book and contributing editor of Sommelier Journal.

Jim Supports

The Museum of the American Cocktail

ABOUT THE LUMINARY

PAST WINNER

Outstanding Bar Program

Dushan Zaric

Dushan Zaric

Cocktail Mastermind, Author

Dushan Zaric is the cocktail mastermind behind world-famous New York bars Employees Only and Macao Trading Co. He is widely recognized as an industry leader and a pioneer in craft bartending. His innovative work behind the bar has revolutionized the art of the cocktail. Dushan specializes in creating cocktails with a classic inspiration and then updating them with modern twists and extraordinary ingredients.

Dushan Supports

The Museum of the American Cocktail

ABOUT THE LUMINARY

Cecilia Chiang and Margrit Mondavi

Cecilia Chiang & Margrit Mondavi

Cecilia Chiang has quietly revolutionized how Americans perceive Chinese cuisine. In May 2013, Madame Chiang was awarded the nation's most prestigious honor — the James Beard Lifetime Achievement Award. Margrit Mondavi, along with her late husband Robert, have often been credited with developing California's Napa Valley into the international wine region it has become. Together they seamlessly blended the rich and abundant cultures of food and wine.

Cecilia and Margrit Support

The Edible Schoolyard Project

ABOUT THE LUMINARY

Epicure and Chef Frechon

Epicure & Chef Frechon

Epicure, Le Bristol's three Michelin star restaurant, is one of most celebrated restaurants in Paris. Chef Eric Frechon has transformed the restaurant into a national treasure and has been named "Chef of the Year" by Le Chef magazine. Located next to a magnificent French-style garden, the restaurant's large bay windows accentuate the light-filled dining room, leading to a lovely dining experience that will not soon be forgotten.

Epicure Supports

Paris Tout P’tits

ABOUT THE LUMINARY

Laurent Manrique

Laurent Manrique

Chef, Restaurateur

Laurent Manrique’s success as both a chef and a restaurateur stems from his mastery of French cuisine, dedicated patronage, and his uncanny business savvy. After earning two Michelin stars as the executive chef at Aqua in San Francisco, Laurent opened Café de la Presse along with wine bars Blanc et Rouge and Rouge et Blanc to resounding critical praise. In 2011, Laurent opened Millesime at the Carlton Hotel in New York City, which was named one of Esquire’s "Best New Restaurants." Inspired by the cuisine and wines of his native Gascony, Laurent returned to San Francisco and opened Aquitaine Wine Bistro in the fall of 2013.

Supports

Tibetan Aid Project

ABOUT THE LUMINARY

Dana Cowin

Dana Cowin

Editor, Author

Dana Cowin is the Editor-in-Chief of Food & Wine magazine. Largely considered one of the most influential gourmands in the country, Dana has appeared as a guest judge on the hit show "Top Chef" and serves as a director of City Harvest, a New York City hunger-relief organization. In 2012 Dana was inducted into the James Beard Foundation's "Who's Who" in Food & Beverage in America. Her book, Mastering My Mistakes in the Kitchen, is a hilarious and instructional cookbook that highlights Dana's many recipe disasters in an effort to inspire budding chefs everywhere.

 

Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

PAST WINNER

Who's Who of Food & Beverage in America
Jason Franey

Jason Franey

Chef

After six years of working with renowned Chef Daniel Humm as executive sous chef at Eleven Madison Park, Jason left to become the executive chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Jason set a new course to make 60 year-old Canlis the city’s preeminent food destination. Jason has received recognition from The James Beard Foundation, Relais and Chateâux, and Food & Wine magazine as a “Best New Chef” and “The People’s Best New Chef Northwest.”

Supports

FareStart

ABOUT THE LUMINARY

Justin Cogley

Justin Cogley

Chef

Hailing from Chicago, where he was chef de cuisine at Charlie Trotter's critically acclaimed restaurant for four years, Justin Cogley enjoys presenting a diverse palate of flavors on his menus and creates each plate with a purpose. Currently the executive chef at Aubergine in Carmel, Justin draws much of his culinary inspiration from foraging along the rocky shores of Monterey County's coastline. Named "Best New Chef" by Food & Wine magazine in 2013, he was recently inducted as a Relais & Chateaux "Grand Chef."

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist 

Best Chef: West 

Dana Cree

Dana Cree

Pastry Chef

Dana Cree began her culinary journey in 2000, studying at The Art Institute of Seattle. Known for her flavor-focused and detail oriented style, Dana draws on her broad range of experiences both at home and abroad as the Pastry Chef at Blackbird and avec. Her thoughtful, nuanced, and resoundingly delicious desserts perfectly represent the divergent dining experiences of both restaurants.

Supports

Pilot Light

ABOUT THE LUMINARY

Nominee

Outstanding Pastry Chef

David Kinch

David Kinch

Chef, Proprietor, Author

David Kinch’s food is driven by the terroir of the California Coast, and the cuisine of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States. As chef and proprietor of the acclaimed Manresa restaurant in Los Gatos, CA, David Kinch's singular cooking techniques have been rewarded with two Michelin stars for six consecutive years. In 2010, David was named the Best Chef in America for the Pacific region by the James Beard Foundation and most recently received a nomination for Outstanding Chef from the James Beard Foundation in 2014. 

David Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

PAST WINNER

Best Chef: Pacific

Mark Sullivan

Mark Sullivan

Chef

Mark Sullivan's harmonious connection to his craft is evident in his role as the executive and owner of Spruce in San Francisco, The Village Pub in Woodside, Café des Amis in San Francisco, and Mayfield Bakery & Cafe in Palo Alto. His elegant yet approachable food has made his restaurants both a local's favorite and a destination restaurant for out-of-towners. It is also what landed him on the cover of Food & Wine magazine as one of “America's Best New Chefs” in 2002, and also led to his recognition as chef at Spruce in Esquire magazine's 2008 “Best New Restaurants” issue. In addition, Spruce has received one Michelin star for the past five consecutive years, and The Village Pub has received one star for the past seven consecutive years.

Mark Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

Martin Brock

Martin Brock

Chef

As a chef with New York City’s hot spot Blue Ribbon Brasserie, Martin Brock brings his modern-European cuisine, which is rooted in classic French techniques, to the restaurant’s gourmet American fare. Chef Brock honed his skills with a culinary education in his native Germany, followed by stints in the kitchens of several Michelin-starred restaurants throughout Europe. In the United States, he has delighted diners at famed restaurants such as Gary Danko in San Francisco, and New York City’s Atria and Grayz. Those who haven’t had an opportunity to taste his culinary artistry first-hand might have witnessed it on the Food Network’s Chopped, where he was the winner of a February 2010 episode.

Supports

Citymeals-on-Wheels

ABOUT THE LUMINARY

Traci Des Jardins

Traci Des Jardins

Chef

Classically trained, Executive Chef Traci Des Jardins’ story began in France, where she apprenticed with legends like Alain Ducasse, Alain Passard, and brothers Jean and Pierre Troisgros. In 1997, Chef Des Jardins moved back to her native California to open San Francisco’s Jardinière, which would become the award-winning flagship in her culinary portfolio. She soon expanded with taqueria Mijita, gastropub Public House, upscale Mexican Arguello (an ode to her roots), and Spanish-influenced The Commissary. Chef Des Jardins’ dishes have garnered two James Beard awards plus numerous accolades from Food & Wine to San Francisco magazine.

Supports

La Cocina

ABOUT THE LUMINARY

Clif Family Winery

Clif Family Winery

Food purveyor/Artisan, Winemaker

The Clif Family Winery was founded in 2004 by Gary Erickson and Kit Crawford, two entrepreneurs whose love of food and the outdoors brought the world Clif Energy Bars. The winery embodies Clif’s values by creating unique, regional estate wines through organic farming methods that are kind to the community and the planet. With bikes for renting and wine for drinking, their tasting room named Velo Vino, Italian for “bicycle wine,” features a cycling-themed tasting room that pays tribute to Gary and Kit’s biking excursions in Europe, where a long day of cycling ended with a leisurely meal and a great bottle of wine.

Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

Lauren Beebe

Lauren Beebe

Founder, Like A Local Tours

Originally from Wisconsin, Lauren Beebe has lived in New York City since 2004 and in Williamsburg, Brooklyn since 2008. Passionate about people and knowing the best places to go as well as possessing an entrepreneurial spirit, she formed award-winning tour company Like A Local. She loves hidden bars, flea markets, and ordering too much food. Lauren is a licensed tour guide.

Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Patricia Gonzalez

Patricia Gonzalez

Chef

After more than 12 years working in the finance industry, Patricia Gonzalez decided to change careers. Following her passion for food and health, she went back to school to study nutrition and then started teaching cooking classes in her home. Patricia resides in the Bay Area and is currently enrolled in the Nutrition Consulting Program at Bauman College in Berkeley. Paella and tapas are her favorite dishes to cook, but there is a long list of foods she loves and usually prepares.

Supports

The American Red Cross

ABOUT THE LUMINARY

SakeMama

SakeMama

Sake Professional

A second-level certified sake professional, Jessica Furui has dedicated the last 12 years of her life to honing her craft. Over several trips to Japan, she observed the passion and humbling nature of the brewing process, which sparked a lifelong interest. Today, she owns her own consulting business named Haute Sake and has worked with highly regarded Japanese restaurants in the Bay Area including Akiko’s and Ozumo, where she earned the nick-name SakeMama. Jessica has been on the cover of Sake Today magazine, written dozens of articles on sake, and been one of ten judges for the 2010 U.S. Sake Appraisal event in Hawaii. Jessica’s interest in Japanese culture runs deep.

Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

Susan Coss

Susan Coss

Mezcalista

Susan Coss is a mezcal aficionado. Her story has its origins in marketing and communications in the sustainable food and beverage industry. Susan served as the director of the Eat Real Festival and also the Center for Urban Education about Sustainable Agriculture (CUESA), the organization behind the iconic San Francisco Ferry Building Farmers Market. She has spent time in Oaxaca, developing relationships in the food and beverage arena, and cultivating her private collection of mezcal. Today she is responsible for the blog Mezcalistas, and organizes tastings and events, like the Mexico in a Bottle mezcal event, the largest of its kind in the United States.

Supports

Global Exchange

ABOUT THE LUMINARY

Adam Sbragia

Adam Sbragia

Winemaker

As the fourth-generation of a winemaking family, Adam Sbragia was raised riding tractors with his grandfather Gino Sbragia, who acquired vineyards near Healdsburg. Adam also followed in the footsteps of his father, Ed Sbragia, who prior to establishing Sbragia Family Vineyards, worked his way up as Head Winemaker at Beringer. Adam has grafted his own path at Chateau Souverain in Healdsburg. Following a cellar internship at St. Clement, he was hired there full-time. Two years later, he was working with his father at Beringer. Having mastered every aspect of wine-production, Adam now applies his craft full-time at his family's vineyard.

Supports

Tipping Point

ABOUT THE LUMINARY

Bruce Hill

Bruce Hill

Executive Chef & Owner

Before the term “California Cuisine” was coined, chef and restaurateur Bruce Hill was helping to define the genre. A culinary wunderkind who launched his career under celebrated chef Jeremiah Tower, Bruce went on to fame in his own right, helping San Francisco’s Aqua earn countless stars and transforming Fog City Diner, Buckeye Roadhouse, and Betelnut. Committed to sourcing pristine products from local purveyors, Bruce found a permanent home as Executive Chef and Partner at San Francisco’s Bix and solidified his status as a Bay Area food juggernaut with the long-running success of Larkspur’s Picco and Pizzeria Picco. As the Executive Chef and Owner of Zero Zero and Fog City, his visionary cooking style and the casually elegant hospitality of his restaurants sets the standard for emerging chefs in California and beyond.

Supports

ExtraFood.org

ABOUT THE LUMINARY

Ed Sbragia

Ed Sbragia

Winemaker

Growing up as the grandson of an Italian immigrant, wine was both a livelihood and a source of enjoyment to Ed Sbragia. In accordance with Tuscan tradition, red wine was a staple at every dinner. At his father Gino’s vineyard in Healdsburg, growing Zinfandel grapes meant hard work, but in the process, Ed learned about quality and technique. After earning his master’s in enology from Cal State Fresno, Ed was hired as an assistant to Beringer winemaker Myron Nightingale. Thirty-two years, he consults as their Winemaker Emeritus. In 2006, he established his own label, Sbragia Family Vineyards in Lake Sonoma. There they create a limited production of big and polished reds and Chardonnay.

Supports

Tipping Point

ABOUT THE LUMINARY

Jean Hoefliger

Jean Hoefliger

Winemaker

Jean Hoefliger often jokes that finishing law school was what prompted him to turn his path to drinking. Inspired by the perfection of a 1947 Cheval Blanc, the Switzerland-born winemaker found his true calling and completed his viticulture degree at the Swiss Federal School of Changins. He had stints at wineries from Bordeaux to South Africa, but California soon called and he landed at Newton Vineyard. Now as the head winemaker at Alpha Omega Winery, he hews to the vineyard motto, “cultivating excellence,” which has yielded numerous 94-point plus vintages. In his spare time, Jean serves as a consultant to numerous wineries and co-founded Speratus Winery, which donates 100% of profits to provide scholarships to low-income students.

Supports

Tipping Point

ABOUT THE LUMINARY

GrapeSeed Wine Fund LLC

GrapeSeed Wine Fund

Winery

GrapeSeed is a wine club founded in 2015 in Healdsburg, California by a small team of industry insiders who share a passion for artisan winemaking. Connecting members to the finest winemakers, they enable connoisseurs to discover rare and exquisite small lots. Membership dues go toward supporting original wine projects focused on highlighting exceptional grapes and regions. Members then get to purchase these small-production extremely rare releases, sometimes totaling as low as 25 cases per creation. In a market increasingly dominated by generic big producers, GrapeSeed offers wine lovers an innovative, personal journey from vine to glass.

Supports

Tipping Point

ABOUT THE LUMINARY

J Kenji Lopez Alt

J. Kenji Lopez-Alt

Chef, Author

J. Kenji López-Alt is the author of the New York Times Best-Selling cookbook "The Food Lab: Better Home Cooking Through Science," the managing culinary director of Serious Eats, and a columnist for Cooking Light. His first book, The Food Lab: Better Home Cooking Through Science is almost 1,000 pages with over 300 foolproof recipes, it's a grand tour of the science of cooking explored through popular American dishes, illustrated in full color with thousands of photographs, charts, graphs, and do-at-home experiments.

Supports

Arts in the Armed Forces

ABOUT THE LUMINARY

Joseph Jewell

Joseph Jewell

Winery

When friends and winemakers Micah Joseph Wirth and Adrian Jewell Manspeaker teamed up in 2006, they made their first wine together in a Windsor garage. With two French oak barrels, a small basket press, and exactly one ton of Russian River Valley grapes, they produced 50 cases of single-vineyard Pinot Noir. With no winery affiliation or property of their own, they combined their middle names for the new venture and pooled their resources to build their own wine company dedicated to capturing the unique terroir of single-vineyard sites. The success of that first release enabled Micah and Adrian to invest seriously in their project and grow their garage experiment to a 2500-case production of exceptional wines.

Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Simi Hansen

Simi Hansen

Chef

After graduating from the French Culinary Institute with top honors, Chef Simi Hansen continued her education abroad, where she experienced the convivial atmosphere of tapas in Spain, fiery dishes in Southeast Asia, and locavore feasts at a biodynamic farm in New Zealand. Upon returning to the San Francisco Bay Area, Simi worked at Oakland’s Camino and renowned caterer Paula LeDuc before founding Wanderlust Catering, which specializes in California cuisine with global influences. In April 2015, she hired a fellow FCI alum, Matthew Kluz, who honed his craft at Waterbar and Paula Le Duc, to be the head chef. The duo places a strong emphasis on locally sourced organic produce and on strong industry relationships.

Supports

Tipping Point

ABOUT THE LUMINARY

Melissa Perello

Melissa Perello

Chef

With a trio of James Beard nominations and an award for Best New Chef by Food & Wine under her belt, Melissa Perello has come a long way since her high school days working in the kitchen of a local country club. The award-winning executive chef honed her skills at Aqua, Charles Nob Hill, and Fifth Floor before opening Michelin-starred Frances in 2009. Located in the Castro, the restaurant cemented her reputation for an ever-changing, ingredient-focused menu coupled with fuss-free fine dining. This past spring, Chef Perello added to her resume with Octavia, a much-anticipated sister restaurant serving California cuisine in a down-to-earth atmosphere.

Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Allison Hopelain and Russell Moore

Allison Hopelain & Russell Moore

Chefs

Front-of-house manager Allison Hopelain and Executive Chef Russell Moore own and operate Oakland restaurant Camino beloved for its dishes made over an open fire. At the forefront of the slow food movement, Chef Moore honed his craft at Chez Panisse for 21 years before opening Camino in Oakland's vibrant Grand Lake district. The owners who are also husband and wife can often be found at farmers' markets perusing seasonal ingredients. Their deep love for the neighborhood is on display every night as the duo mingles with customers in Camino's rustic modern dining room.

Support

ACCESS Women's Health Justice

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Gary Danko

Gary Danko

Chef, Principal

One of America's most talented and respected chefs, Gary Danko creates dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking. Winner of the James Beard Foundation Best Chef - California award, Gary infuses precise technique, creative flair, and adventuresome spirit at his critically-acclaimed namesake restaurant.

Gary Supports

San Francisco–Marin Food Bank

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Semi-finalist

Outstanding Restaurant

PAST WINNER

Outstanding Service
Best New Restaurant
Best Chef: California

Michael Mina

Michael Mina

Chef, Proprietor

Michael Mina’s 26 acclaimed restaurant operations stretch from coast to coast, and include the Michelin-starred hot spots in San Francisco and Las Vegas that bear his name. Since bringing San Francisco’s Aqua to fame in the 1990s, Mina has cooked for three U.S. presidents, garnered countless awards and influenced a generation of young chefs.

Michael Supports

All Stars Helping Kids

ABOUT THE LUMINARY

PAST WINNER

Who’s Who of Food & Beverage
Photography
Best Chef: Pacific Rising Star Chef

Nominee

Outstanding Restaurateur
Alice Waters

Alice Waters

Chef, Author, Proprietor

Easily recognized as one of the most important culinary voices in history, Alice Waters is a leading pioneer in using the freshest organic seasonal ingredients from local sustainable farmers. Her restaurant Chez Panisse has consistently been named one of the 50 best in the world, and Alice has received nearly every honor that can possibly be bestowed upon a chef.

Alice Supports

The Edible Schoolyard Project

ABOUT THE LUMINARY

PAST WINNER

Lifetime Achievement Award
Humanitarian Award
Fruits & Vegetables
Outstanding Chef
Outstanding Restaurant
Who's Who of Food & Beverage

Rajat Parr

Rajat Parr

Wine Director

One of the most respected wine professionals in America, Rajat began his career as an apprentice to acclaimed Master Sommelier Larry Stone. Over time, Rajat has developed a particular affection for the wines of Burgundy. Currently the Wine Director for the Mina Group, Rajat strives to find perfect pairings across a vast range of cuisines. In 2010, he released Secrets of the Sommeliers and followed up by becoming a winemaker with his new label, Sandhi Wines.

Rajat Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

PAST WINNER

Beverage

WINNER

Outstanding Wine
Beer
or Spirits Professional
Jamie Bissonnette

Jamie Bissonnette

Chef, Restaurateur

James Beard Award-winner Jamie Bissonnette has been generating quite a buzz in the culinary world. The Boston-based chef and restaurateur heads up two of the city’s most popular restaurants, Toro and Coppa. In the fall of 2013, he followed on that success with the opening of a second Toro location in Manhattan. A culinary champion in nose-to-tail cuisine, Chef Bissonnette is renowned for his exceptional charcuterie and passionate dedication to supporting local and sustainable purveyors. Chef Bissonnette has garnered critical acclaim from The Wall Street Journal, Bon Appetit, Food & Wine, and The New York Times, and was named “Best Chef: Northeast” by the James Beard Award Foundation.

Supports

The James Beard Foundation

ABOUT THE LUMINARY

PAST WINNER

Best Chef: Northeast
Suzanne Goin

Suzanne Goin

Chef, Restaurateur, Author

Born to food-obsessed parents in Los Angeles, it’s not surprising that award-winning chef Suzanne Goin began establishing her culinary voice when she was still in high school. After having worked at some of the most acclaimed restaurants in the world, Suzanne opened Lucques in West Hollywood. Lucques was quickly recognized as one of the top restaurants in the country, and she followed on this success with a.o.c. in 2002 and Tavern in 2009. Nominated six times for Outstanding Chef of the Year by the James Beard Foundation, there is no doubt that Suzanne is one of the most talented chefs around.

Supports

Larchmont Charter School

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Semi-finalist 

Outstanding Chef

PAST WINNER
Best Chef: Pacific
Alon Shaya

Alon Shaya

Chef

As a little boy in Philadelphia, Alon Shaya spent most of his time in the kitchen with his mother and grandmother, which instilled in him a passion for cooking. This same passion is evident at his family-oriented, authentic Italian restaurant Domenica in New Orleans' historic Roosevelt Hotel. His expertise in rustic Italian cuisine and his respect for quality ingredients awarded Chef Shaya a James Beard Award nomination for Best Chef: South as well as "Chef of the Year" by Eater New Orleans.

Supports

The John Besh Foundation

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WINNER

Best Chef: South
Michael Chiarello

Michael Chiarello

Chef, TV Host, Vintner

Chef, vintner, sustainable farmer and Emmy®-winning TV host Michael Chiarello is a culinary icon. From his pioneering days at Tra Vigne to his current critically-acclaimed Napa Valley restaurant Bottega, and now his latest San Francisco hot spot, Coqueta, Michael has combined his passion for seasonal, global flavors, and sustainable living with his Southern Italian roots to create dishes that have inspired thousands.

Michael Supports

Meals On Wheels of San Francisco

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Matthew Accarrino

Matthew Accarrino

Chef, Author

Matthew’s technique-driven approach was crafted through years of tutelage under legends Charlie Palmer, Thomas Keller and Tom Colicchio. Visits with his extended family and stints spent cooking in Italy at an early time in his career instilled a deep appreciation for quality, seasonal, handmade products and ingredients. Today, he brings his mastery to SPQR, which received a coveted Michelin Star in 2012.

Matthew Supports

Alex's Lemonade Stand

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Nominee

Best Chef: West

Michael Tusk

Michael Tusk

Chef

Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. Tusk attended the Culinary Institute of America (CIA) in Hyde Park, New York, and after graduation, Tusk departed for Europe to pursue a desire to explore Italian and French cuisine more deeply, ultimately working in several Michelin-starred restaurants.

Michael Supports

The Monterey Bay Aquarium

ABOUT THE LUMINARY

Semi-finalist


Outstanding Chef

PAST WINNER

Best Chef: Pacific

Nominee

Outstanding Service

Ken Frank

Ken Frank

Chef

Ken Frank brings a distinctive and personal touch to his contemporary French cuisine at the Michelin-starred La Toque restaurant in the heart of Napa Valley. Earning a three-star review by the San Francisco Chronicle and named one of “America’s Best Top 100 Wine Restaurants of 2012” by Wine Enthusiast magazine, Ken has established La Toque as a Napa Valley dining destination.

Supports

Planned Parenthood

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Chris Kajioka

Chris Kajioka

Chef

Chris Kajioka developed a passion for fresh and seasonal ingredients while working under an impressive roster of lauded chefs including Thomas Keller, Ron Siegel, and Mourad Lahlou. As the executive chef at Vintage Cave in Honolulu, Chris has mastered the fusion of local ingredients alongside some of the finest imported products in the world transforming the restaurant into a premier destination. His talents have earned him recognition from the James Beard Foundation and Food & Wine magazine.

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Jonathon Sawyer

Jonathon Sawyer

Chef, Restaurateur

Jonathon began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Since then, Jonathon has opened two restaurants in Cleveland, The Greenhouse Tavern - a French and seasonally inspired gastropub, and Noodlecat - a mash-up noodlehouse focusing on local ingredients and sustainability. His flagship, The Greenhouse Tavern, has earned many accolades including "Best New Restaurant" by Bon Appétit magazine. Jonathon was also honored as a recipient of Food & Wine magazine’s “Best New Chef” award in 2010 and is a James Beard Finalist for “Best Chef: Great Lakes.”

Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

WINNER

Best Chef: Great Lakes
Stuart Brioza and Nicole Krasinski

Stuart Brioza & Nicole Krasinski

Chefs, Proprietors

Hailing from the renowned Tapawingo in Ellsworth, Michigan, Stuart and Nicole introduced their unique approach to dining in 2011 with the opening of Michelin-starred State Bird Provisions in San Francisco. Their culinary style has attracted a national following and earned them recognition from Food & Wine magazine as “Best Chef All-Stars” and “Best New Restaurant” from The James Beard Foundation in 2013.

Support

Share Our Strength Cooking Matters

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WINNER

Best Chef: West
PAST WINNER
Best New Restaurant

Nominee

Best New Restaurant
Jonathan Stevens and Cheryl Maffei

Jonathan Stevens and Cheryl Maffei

Bakers

Opening Hungry Ghost Bread in 2004, Jonathan and Cheryl introduced Northampton, MA, to the tradition of crafting old-world artisan bread. With a focus on organically grown grains and local wheat, Hungry Ghost received national recognition from The James Beard Foundation, The New York Times, The Boston Globe, and most recently, in Modern Farmer Magazine for their pivotal role in the re-invention of the local grain economy.

Support

Global Exchange

ABOUT THE LUMINARY

Semi-finalist

Outstanding Baker

Anna Weinberg and Jennifer Puccio

Anna Weinberg & Jennifer Puccio

Chef & Restaurateur

Co-founder of the popular San Francisco restaurants Park Tavern, The Cavalier, and Marlowe, Anna Weinberg is a food industry veteran. A New Zealand native, she was recently named “Restaurateur of the Year” by San Francisco Magazine. Joining forces with acclaimed chef and culinary dynamo Jennifer Puccio, they have created the simple yet delicious cuisine that has earned both Marlowe and Park Tavern a three-star rating from San Francisco Chronicle esteemed Critic and Food Editor Michael Bauer.

Support

Alex's Lemonade Stand

ABOUT THE LUMINARY

Semi-finalist 

Best Chef: West
Anani Lawson

Anani Lawson

Sommelier

The only sommelier in the United States to have worked for Michelin three-star restaurants on both the west and east coast, Anani Lawson is a major tastemaker in the wine industry. As an alumnus of renowned restaurants The French Laundry and Per Se, Anani has selected wines for some of the most distinguished oenophiles in the world. While at The French Laundry, his talents were awarded the prestigious Grand Award from The Wine Spectator. An entrepreneur at heart, Anani shares his passion with others by customizing and filling private wine cellars, ranging from the novice wine drinker to the multi-million dollar wine collector.

Supports

Opening Act

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Joey Campanaro

Joey Campanaro

Chef, Restaurateur

Chef Joey Campanaro was raised in an Italian-American household where food from his childhood inspired him to make cooking his vocation. Prior to opening his critically acclaimed restaurant The Little Owl in New York City, Joey worked alongside esteemed chefs like Neil Murphy, Joachim Splichal and Jonathan Waxman. His culinary approach is firmly rooted in his Italian grandmother’s kitchen and he brings a lifelong passion for Mediterranean cuisine to every dish he creates.

Joey Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Marco Pelletier

Marco Pelletier

Chief Sommelier

After obtaining a degree in Engineering, Marco discovered his passion for French wine and mastered the discipline of sommeliership. Quickly rising to notoriety, Hôtel Le Bristol offered him the new challenge of Chief Sommelier at only 34 years of age, where he helped elevate the restaurant to its first three Michelin star rating. Whether satisfying the tastebuds of the individual guest or enriching the hotel’s wine list, Marco adds his personal touch while staying faithful to the hotel.

Marco Supports

Paris Tout P’tits

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Bobby Stuckey

Bobby Stuckey

Master Sommelier

Master Sommelier Bobby Stuckey joined world-renowned chef Thomas Keller at The French Laundry in 2000 and quickly established his prodigious talents. Within his first year, Bobby received The James Beard Foundation's Outstanding Wine Service award, an honor he recently received again in 2013. Bobby received his Master Sommelier Diploma in 2004, the highest honor from the Court of Master Sommeliers, and opened his Boulder hotspot, Frasca Food and Wine.

Bobby Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

PAST WINNER

Outstanding Wine Program
Outstanding Wine Service

Experiences

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Thomas McNaughton Supports

San Francisco–Marin Food Bank

The Food Bank’s mission is to end hunger in San Francisco and nearby Marin County, where 1 in 4 residents are in need of food assistance. This year, they will distribute 45 million pounds of food to the community, half of which is fresh produce. This is enough food for more than 102,000 meals each day. 70 percent is distributed through a network of 230 weekly farmers’ market-style pantries that help individuals, seniors and families stretch their food budget. Food is also distributed through additional programs such as senior centers, soup kitchens and youth programs.

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