Welcome Back!

IfOnly

Sign Up

By clicking on 'Sign Up' you agree to our Terms of Use.

Welcome  

We are excited to extend the privilege
of IfOnly membership to you.

  • Your exclusive access code:

  • By registering you agree to our Terms of use. There is no charge for this service, and we do not share or sell your information.

Welcome,

We look forward to delighting you.

Sorry, your email does not match our records. Please use your Amex Concierge email to sign-up for an IfOnly Concierge account.

Your email is already in our system, but has not yet been verified. We previously sent you an email - finish setting up your account by pressing the “CONFIRM EMAIL” button.

If you need us to send you another email, please press below.

If you do not receive an email within 5 minutes, please call 415-376-4646 and our Guest Experiences Team will assist you.

IfOnly makes impossible connections possible

Join now to access once in-a-lifetime experiences
with the world's top talent and help support their causes

You must be a member to view this section

Members have access to additional luminaries and categories.
At this time, memberships are limited, and available by invitation only.

Already a member?

Become a member

IfOnly

Welcome to IfOnly

  • We will never post to your account
    without asking first

  • Would you like to use email instead?

  • By registering you agree to our Terms of Use. There is no charge for this service, and we do not share or sell your information.

Welcome

Please set your password to become a member.

By registering you agree to our Terms of use. There is no charge for this service, and we do not share or sell your information.

Questions?

concierge-img Elizabeth and our concierge team would be delighted to assist you.

Call

(415) 754-8167 (M-F, 9am - 6pm PT)

Send a Message

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

Semi-finalist

Best New Restaurant

Winner

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

ABOUT THE LUMINARY

Restaurant Apicius & 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

Christopher Kostow

Christopher Kostow

Chef

Chef Christopher Kostow’s masterful blending of contemporary French cuisine with farm-to-table tradition shows a thoughtfulness that belies his age. In fact, at his Restaurant at Meadowood in Napa, Christopher became the second American-born chef and third youngest chef ever to receive three Michelin stars—perhaps the most coveted honor a restaurant can receive.

Christopher Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

PAST WINNER

Best Chef: West

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

Michael Bauer

Michael Bauer

Food & Wine Editor, Restaurant Critic

Michael Bauer is the executive food and wine editor and restaurant critic for the San Francisco Chronicle, the largest food and wine staff of any newspaper in the United States. He served as past president of the Association of Food Journalists, a current member of the James Beard Foundation Restaurant Awards Committee, and a 2004 inductee in the Foundation’s Who’s Who of Food and Beverage in America.

Michael Supports

The Chronicle Season of Sharing Fund

ABOUT THE LUMINARY

PAST WINNER

Who’s Who of Food & Beverage

Nominee

Food Coverage in a General-Interest Publication 

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, Shelley laid the foundation for what was to become A16, following that with Michelin-starred SPQR. Shelley 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

Alex's Lemonade Stand

ABOUT THE LUMINARY

Nominee

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

Nominee 

Outstanding Wine
Beer
or Spirits Professional
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

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 & Margrit Mondavi

Cecilia Chiang & Margrit Mondavi

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

Cecilia and Margrit Support

The Edible Schoolyard Project

ABOUT THE LUMINARY

Epicure & 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

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

Nominee

Best Chef: Northwest

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

Meals on Wheels Chicago

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

Nominee

Outstanding Chef

PAST WINNER

Best Chef: Pacific

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

ABOUT THE LUMINARY

Semi-finalist

Outstanding Chef

PAST WINNER

Outstanding Service
Best New Restaurant
Best Chef: California

Michael Mina

Michael Mina

Chef, Proprietor

Michael Mina’s 18 acclaimed restaurants 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
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

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.

Support

The James Beard Foundation

ABOUT THE LUMINARY

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

ABOUT THE LUMINARY

Nominee

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 seen at his family-oriented, authentic Italian New Orlean's restaurant Domenica in the historic Roosevelt Hotel. His expertise in rustic Italian cuisine and his respect for quality ingredients awarded Alon 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

ABOUT THE LUMINARY

Nominee

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

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Nominee

Best New Restaurant

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

ABOUT THE LUMINARY

Semi-finalist

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

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

ABOUT THE LUMINARY

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

Semi-finalist

Rising Star Chef of the Year
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

The James Beard Foundation

ABOUT THE LUMINARY

Nominee

Best Chef: Great Lakes
Stuart Brioza & 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

ABOUT THE LUMINARY

Nominee 

Best Chef: West
PAST WINNER
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 Pastry Chef

Simon Stilwell

Simon Stilwell

Beverage Director

Praised as one of Washington D.C.’s rising sommeliers, Simon opened Rasika West End in 2012 searching for unique wines to pair with modern Indian cuisine. Simon focuses his wine list with vintages that add complementary flavors and aromas to the award-winning fare. Currently at the acclaimed Rasika in Penn Quarter, he continues to perfect his pairings by developing a collection that embodies similar ingredients and cooking methods while introducing new wines from around the world.

Supports

Feeding America

ABOUT THE LUMINARY

Anna Weinberg & 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

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 Foundation

ABOUT THE LUMINARY

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

ABOUT THE LUMINARY

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

private-dinner-party-at-your-residence
Next time you host an intimate dinner party, let acclaimed chef Thomas McNaughton lend a hand. Thomas will prepare an unforgettable dinner for six at your home, complete with thoughtfully-selected wine pairings.
food-styling-apprenticeship-and-celebratory-meal
Help create a cookbook worthy of Thomas McNaughton’s creations. You’ll taste potential recipes and learn to style beautiful dishes for the photo shoot. Then celebrate with a special dinner for two.

Food Styling Apprenticeship and Celebratory Meal

San Francisco Bay Area

$2,500/person

Create Your Dream Experience

Offer a bid for it: $

Thank you for your suggestion.

Our mission is to help fans connect with the luminaries they love, and we're so pleased to be able to share your request with Thomas.

We will let you know if Thomas is able to grant you your request.

ifonly-recipe-of-the-month-collection
The ultimate gift for your favorite home cook. You will receive a beautiful polished lacquered recipe box, a hand signed recipe from Michael Mina and two other seasonal recipes from our exceptional roster of chefs. Each subsequent month, we will mail two additional seasonal recipes from our chefs' collections.
ultimate-pantry-basket
From Chef McNaughton’s artisan deli and larder, Salumeria, comes a pantry basket brimming with a multitude of food lover delights. Thomas will even include notes about each carefully-selected item.

We'll Hand Deliver a Message

Message Sent

Thanks for sending Thomas McNaughton a message.

market-tour-with-chef-thomas-mcnaughton-and-dinner-at-central-kitchen
Imagine shopping at the market with culinary master and local ingredients evangelist Chef Thomas McNaughton. Then, dine on a sumptuous meal for two prepared by Thomas at his San Francisco hot spot, Central Kitchen.
day-at-devil-s-gulch
The best way to experience farm-to-table freshness is to travel to an actual farm. Join Chef Thomas McNaughton at Devil’s Gulch for a tour and an incredible meal prepared by Thomas. For up to six guests.

Day at Devil’s Gulch

San Francisco Bay Area

$1,000/person

ifonly-essential-pantry-collection
Have you ever wondered what top chefs stock in their kitchen pantries? Some of the best chefs in the country answered with this collection of gourmet selections.
ifonly-ultimate-pantry-collection
A selection of the country’s best chefs has handpicked their top pantry provisions, and now these essentials are available in one gourmet collection.

Thank you for your request!

Our team will follow up with you shortly.

So we are sure to reach you, please enter or verify your contact information below:

We are sorry.

The requested quantity is not available.

Would you like to be notified when more becomes available?

You have been added to our waitlist!

So glad you like this! If we have it or a similar item again, we will be sure to let you know.

So we are sure to reach you, please enter or verify your contact information below:

This item has been added to your Wishlist!

The Charity

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.

How can we help you?

Loading... Please wait.