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Jennifer Abadi

Jennifer Abadi

Chef

Jennifer Abadi wrote and illustrated her cookbook memoir, A Fistful of Lentils: Syrian-Jewish Recipes from Grandma’s Fritzie’s Kitchen, and currently assists others in writing and preserving their own family recipes. Jennifer teaches at professional cooking schools in New York City such as The Jewish Community Center (JCC), the Institute of Culinary Education (ICE), and the Natural Gourmet Institute, as well as privately in individual homes. Her area of expertise covers a range of cuisines, such as Syrian, Indian, Moroccan, Iraqi, Egyptian, Yemenite, Persian, Greek, Armenian, Georgian, and Turkish, all of which she can customize to your needs. Jennifer is currently doing research for, and writing a second cookbook that focuses on Sephardic/Judeo-Arabic recipes, traditions, and memories for Passover.

Jennifer Abadi Supports

The Edible Schoolyard Project

ABOUT THE LUMINARY

Charlie Palmer

Charlie Palmer

Chef

Chef Charlie Palmer has perfected the concept of “Progressive American Cuisine” at his slew of lauded restaurants, including the three-star flagship Aureole in New York City. Influenced by classical French technique, Chef Charlie combines bold flavors and farm-fresh, regional American ingredients to create unexpected and inventive dishes. A frequent guest on NBC’s The Today Show, the James Beard Award winner has also written a number of popular cookbooks, including his most recent, Charlie Palmer’s American Fare.

China Live

China Live

Restaurant

China Live is an interactive culinary and cultural destination created by lauded chef George Chen in the heart of San Francisco’s Chinatown, offering an in-depth exploration of Greater Chinese gastronomy. The culinary hub’s mission is to demystify Chinese ingredients and recipes while educating guests on the rich history and influence of China’s culinary legacy. China Live’s Broadway Street presence includes the Oolong Café, Market Restaurant & Bar, Retail Marketplace, and the fine dining Eight Tables by George Chen, making it a must-visit San Francisco Bay Area culinary destination.

China Live Supports

Chinatown Community Development Center

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Chris Cosentino

Chris Cosentino

Chef

Chef Chris Cosentino is the meat-loving mind behind Cocksomb, the celebrated San Francisco restaurant that pays homage to the Bay Area’s culinary bounty and heritage. His early culinary career saw him in the kitchen of some of the world’s most prestigious restaurants, including Chez Panisse and Rubicon. Chef Chris is also a beloved reality T.V. personality and cookbook author; he’s hosted his own show on Food Network, competed on The Next Iron Chef, and won Season 4 of Bravo’s Top Chef Masters.

Chris Cosentino Supports

Chefs Cycle Share Our Strength

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Eugenio Jardim

Eugenio Jardim

Sommelier

A native of Brazil, Eugenio Jardim can trace his first memories of wine back to the leisurely Sunday brunches shared with his father, who would serve the slightly chilled Chianti “in fiasco” to offset the tropical heat. Eugenio pursued his wine dreams in San Francisco, where he worked alongside some of the biggest names in wine, including Debbie Zachareas, and helmed wine programs at restaurants like Jardinière and Bar Jules. The sommelier has been a featured guest and speaker at wine events around the world and has been featured as a wine expert in numerous publications and television programs.

Eugenio Jardim Supports

The Nika Project

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Francis Hogan

Francis Hogan

Chef

Francis Hogan brings more than 20 years of culinary experience to his position as the inventive executive chef of Pleasanton tapas destination Sabio On Main. His culinary career has included stints at renowned restaurants in his hometown of Philadelphia, Seattle, San Francisco, and now Pleasanton. The well-rounded chef is also a certified member of the butcher’s guild, cheese specialist, and sommelier. His food draws inspiration from seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area.

Francis Hogan Supports

The James Beard Foundation

ABOUT THE LUMINARY

Glenas

Glena's

Restaurant

One of the hottest new restaurants to hit San Francisco’s sizzling dining scene, Glena’s Tacos & Margaritas has quickly become the go-to spot for the zestiest bites in town. Helmed by chef Michael Gaines, who’s worked in the kitchens of popular Bay area restaurants like Kin Khao and Manresa, Glena’s boasts bright salsas and tangy margaritas in a cozy, welcoming setting. The casual restaurant has been featured in the San Francisco Chronicle, SF Weekly, and Eater SF.

Glena's Supports

La Cocina

ABOUT THE LUMINARY

Marc Forgione

Marc Forgione

Chef

Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first working in his father’s restaurant and then with notable chefs Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel. Chef Marc opened his eponymous restaurant in TriBeCa in 2008, where he showcases his innovative yet approachable New American cuisine using seasonal, local ingredients. In 2010, he earned his first Michelin star at just 30 years old, making him the youngest chef/owner in NYC to receive that honor. That same year, he won the Next Iron Chef competition on Food Network.

Marc Forgione Supports

Project Heal

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Massimo Falsini

Massimo Falsini

Chef

Chef Massimo Falsini is the award-winning executive chef at the Michelin-starred Solbar at Solage,  an Auberge Resort in Napa Valley. A native of Italy, Chef Massimo has spent over 25 years in some of the finest kitchens around the world and earned a Michelin star when he helmed Harry’s Bar in Rome. Today at Solbar, he imbues the flavors of his Italian childhood with the exceptional local produce that Northern California is known for.

Massimo Falsini Supports

San Francisco-Marin Food Bank

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Maybecks

Maybeck's

Restaurant

Just blocks from the Bay, Maybeck’s is a San Francisco neighborhood favorite serving up new American cuisine in a cozy, playful atmosphere. Influenced by Italian flavors, the Marina restaurant is known for its generous cocktails, house-made gelato, and hand-made pastas. Co-owned by chefs Erik Lowe and Aaron Toensing, Maybeck’s delights its diners with innovative takes on American standards, full of flavorful, seasonal, and local ingredients. Maybeck's also features Chef de Cuisine, Blake Askew, who seamlessly combines his knowledge of French techniques with his love of classic American comfort food, and pastry chef, Jennette Taylor, who skillfully runs their acclaimed pasta, pastry, and seasonal bar programs. 

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

Alexs Lemonade Stand

ABOUT THE LUMINARY

Nominee

Outstanding Restaurant 

PAST WINNER

Best Chef: NYC
Alice Waters

Alice Waters

Chef, Author, Proprietor

Recognized as one of the most important culinary voices in America, Alice Waters has led the charge in cultivating and eating seasonally and locally while supporting the local food economy. Her restaurant Chez Panisse in Berkeley, California has consistently been named one of the 50 best in the world. In 1996, Alice's commitment to education led to the creation of The Edible Schoolyard at Berkeley’s Martin Luther King, Jr., Middle School. The program is nationally recognized for its efforts to integrate gardening, cooking, and sharing school lunch into the core curriculum. Alice is also the author of eight books, including the seminal book for home cooks: The Art of Simple Food: Notes and Recipes from a Delicious Revolution.

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

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

Alexs Lemonade Stand

ABOUT THE LUMINARY

Nominee

Best Chef: NYC

PAST WINNER

Who’s Who of Food & Beverage

Gary Danko

Gary Danko

(1)

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 Restaurant

PAST WINNER

Outstanding Service
Best New Restaurant
Best Chef: California

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.

Jamie Bissonnette Supports

The James Beard Foundation

ABOUT THE LUMINARY

PAST WINNER

Best Chef: Northeast

Experiences

Jennifer Abadi Supports

The Edible Schoolyard Project

The mission of The Edible Schoolyard Project is to teach essential life skills and support academic learning through hands-on classes in a one-acre organic garden and kitchen classroom. At the core of the mission is a free, sustainable, and delicious lunch for every child. The Edible Schoolyard curriculum is fully integrated into the school day and teaches students how their choices about food affect their health, the environment, and their communities. Using a local sustainable criteria for purchasing food, the organization supports not only the students but also the farmers and ranchers, who are taking care of the land for future generations. The Edible Schoolyard network now includes 4,800 schools and programs in all 50 states and 57 countries.

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