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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

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.

Traci Des Jardins Supports

La Cocina

ABOUT THE LUMINARY

Debbie Zachareas

Debbie Zachareas

Wine Expert, International Wine Judge

Debbie Zachareas is a highly regarded wine expert, international judge, and lecturer. Her passion is on display at the Ferry Plaza Wine Merchant and Napa’s Oxbow Wine & Cheese Merchant, where she is both owner and managing partner. Over her career, she has helped shape San Francisco’s wine culture through innovative wine programs, emphasizing small-production and sustainably farmed wines. She has developed wine programs at bacar, Ashbury Market, and EOS. Her expertise has been featured in numerous media outlets, including Food & Wine and Saveur. Debbie works closely with Family House and Make a Wish Foundation and consults with organizations to help fundraise for local and national institutions.

 

Debbie Supports

Family House

ABOUT THE LUMINARY

Melissa Perello

Melissa Perello

Chef

With a trio of James Beard nominations and an award for Best New Chef by a popular food magazine 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.

Melissa Perello Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Patricia Gonzalez

Patricia Gonzalez

Chef

After 12+ years working in the finance industry, this economist 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. Paella and tapas are her favorite dishes to cook, but there is a long list of foods she loves and usually prepares.

Patricia Gonzalez Supports

The American Red Cross

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

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.

Martin Brock Supports

Citymeals-on-Wheels

ABOUT THE LUMINARY

California Caviar Company

California Caviar Company

Purveyor

Deborah Keane founded California Caviar Company in 2007 for two reasons: to make caviar an approachable, even everyday, indulgence and to support responsible aquaculture. Known as the Caviar Queen, she has set the bar for sustainable sourcing and her accomplishments have gained the attention of renowned chefs, including Jacques Pepin. California Caviar Company operate a tasting room in Sausalito, where you can taste caviar by the gram without the commitment.

California Caviar Company Supports

Tipping Point

ABOUT THE LUMINARY

David Nayfeld  Matthew Brewer

David Nayfeld & Matthew Brewer

Chefs & Proprietors

At Che Fico, a new Italian eatery opening next spring in SF, Chef David Nayfeld and restaurateur Matthew Brewer reinvent fine dining in a relaxed setting. Prior to moving to the Bay Area, Chef Nayfeld was the first chef-in-residence at Fifty Seven and before that he held a post at Eleven Madison Park, during which the restaurant was awarded three Michelin stars, six James Beard Awards, and a four-star review from the New York Times. Meanwhile, Chef Brewer cut his culinary teeth first as a chef de partie for three-Michelin-starred L2O and then as operations director for Chicago restaurateur Brendan Sodikoff.

David Nayfeld & Matthew Brewer Support

FoodCorps

ABOUT THE LUMINARY

McEvoy Ranch

McEvoy Ranch

Purveyor

McEvoy Ranch produces certified organic extra virgin olive oil and wines made from organically grown grapes in the rolling hills just west of Petaluma, California.

McEvoy Ranch Supports

Tipping Point

ABOUT THE LUMINARY

Christopher Wong

Christopher Wong

Chef, Caterer

Chef Christopher Wong has been cooking in SF for more than 20 years. He has run restaurants such as luella, Social Kitchen and Brewery and now Blueprint tap room. He has recently opened his services to private dining. Let him cater a unique menu and experience for you in your home or event site. He has experience in wine pairing, craft beer dinners, and elegant or casual gatherings. His range of expertise covers Asian, European, regional American and Latin American flavors. Let Chef Christopher Wong give you and your guests a memorable dining experience.

Christopher Wong Supports

The James Beard Foundation

ABOUT THE LUMINARY

Corkbuzz Wine Studio

Corkbuzz Wine Studio

Master Sommelier

Corkbuzz is a convivial wine bar and restaurant in Manhattan’s Union Square founded by Master Sommelier, Laura Maniec. The wine selection is not only approachable, but also diverse to offer novices and connoisseurs alike a chance to experience a discovery. You will be personally looked after by Laura and the staff, who welcome every chance to deepen your appreciation for wine. Corkbuzz also features an intimate event space for lessons and dinners. A meal at Corkbuzz is deeply satisfying and built for guests to experience the magic of a perfect pairing.

Corkbuzz Wine Studio Support

The James Beard Foundation

ABOUT THE LUMINARY

Avital Ungar

Avital Ungar

Owner/Founder of Avital Tours

Avital Tours’ genesis story begins with a visit to Paris and Aix-en-Provence. Upon returning to her hometown of San Francisco, Avital was inspired by the culinary scene in the Mission, and chose to follow her passion for food and art, professionally. She is now a certified sommelier and has led artisan food and wine tours for the past five years. Avital Tours, established in 2011, is her way of telling the stories of chefs and restaurant owners in town. The company follows five core values: breathe curiosity, take responsibility, embrace quirky, create community, and build awesome experiences. The result is that every tour with Avital and her expert guides are remarkable and memorable.

Avital Ungar Supports

Be The Match

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

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

 

 

 

Anita Lo Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee

Best Chef: NYC

Michael Recchiuti

Michael Recchiuti

Food Purveyor/Artisan, Chocolatier

Michael and Jacky Recchiuti founded Recchiuti Confections in 1997. Known as the Picasso of chocolatiers, the self-trained master focuses on traditional European techniques to transform locally sourced ingredients into indulgent artisan delights. Michael pairs single-origin chocolate with his famed signature infusions, like lavender and lemon verbena, to surprising and delightful effects. With beautiful packaging and luxe finishing touches on each truffle, opening a box of Recchiuti chocolates is a true sensory experience. Devotees can find Recchiuti chocolates at his shop at the Ferry Building Marketplace, Little Nib in the city’s Dogpatch neighborhood, and theLab, an experiential venue where Michael hosts guest chefs for collaborative pop-up dinners.

Michael Recchiuti Supports

Creativity Explored

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

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.

Joseph Jewell 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.

Simi Hansen Supports

Tipping Point

ABOUT THE LUMINARY

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
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.

Lauren Beebe Supports

Alex's Lemonade Stand

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 throughout the Bay Area, earning her the nick-name SakeMama. Jessica has been on the cover of sake magazinse, written dozens of articles on sake, and been a judge at an international tasting competition. Jessica’s interest in Japanese culture runs deep.

SakeMama Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

Clif Family Winery

Clif Family Winery

Winemaker, Food Purveyor/Artisan

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.

Clif Family Winery Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

Scott Conant

Scott Conant

As an award-winning chef, restaurateur, cookbook author, and frequent television guest, Scott Conant is a bit of a Renaissance man — but it all comes back to his culinary technique and his genuine passion for hospitality. After over 30 years helming some of the finest restaurants in America, Chef Conant has plenty of accolades under his belt, including a “Best New Chef” designation from Food & Wine and regular appearances as a judge on Food Network’s highest-rated show “Chopped.” Most recently, Chef Conant opened his newest restaurant, Impero Caffè at the INNSIDE New York Hotel, and unveiled the SC Culinary Suite where he serves up his favorite soulful creations in an intimate atmosphere through cooking demos, private dinners, and parties.
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

Jewel Zimmer

Jewel Zimmer

Pastry Chef, Food purveyor/Artisan, teacher

Jewel has been working as a pastry chef in San Francisco restaurants since the late 1990s. In 2009, she debuted her first national artisan chocolate collection at Barney's New York. She has since expanded her business to large markets such as Dean and Deluca, Neiman Marcus, and numerous boutiques as far away as Japan while maintaining a product made from small single origins. In 2014 she put production on hold and focused on education, training individuals who wanted to break into the chocolate industry, team building events, and classes for all ages.

Jewel Zimmer Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

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
GrapeSeed Wine Fund

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.

GrapeSeed Wine Fund Supports

Tipping Point

ABOUT THE LUMINARY

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.

Jonathan Stevens and Cheryl Maffei Support

Global Exchange

ABOUT THE LUMINARY

Semi-finalist

Outstanding Baker

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

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 

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.

Anani Lawson Supports

Opening Act

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

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

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.

Allison Hopelain & Russell Moore Support

ACCESS Women's Health Justice

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

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

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

Simone Miller

Simone Miller

Chef, caterer, author

Chef Simone Miller perfected her craft in professional kitchens throughout New York and Connecticut before moving to California. While starting her San Francisco-based Zenbelly catering company, she was diagnosed with an acute sensitivity to gluten. Wanting to create the same fare she was known for, the chef challenged herself to maintain her culinary point of view without gluten and grains. Now an advocate for Paleo eating, Chef Simone has written two gluten-free and grain-free cookbooks — The Zenbelly Cookbook and the upcoming The New Yiddish Kitchen, which will be released spring of 2016.   Headshot photograph credit: Marisa Pfenning

Simone Miller Supports

Tipping Point

ABOUT THE LUMINARY

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. He later trained at the Culinary Institute of America, and worked with chefs who pioneered French cooking in America. He has made New Orleans his home since 2003, and opened Domenica, a regional Italian restaurant in 2009. Six years later, he received a Best Chef: South award by the James Beard Foundation. Chef Shaya currently owns and operates three beloved restaurants in New Orleans, Domenica, Pizza Domenica, and Shaya, a modern Israeli restaurant.

Alon Shaya Supports

The John Besh Foundation

ABOUT THE LUMINARY

WINNER

Best Chef: South
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.

Ed Sbragia Supports

Tipping Point

ABOUT THE LUMINARY

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.

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.

Suzanne Goin Supports

Larchmont Charter School

ABOUT THE LUMINARY

Semi-finalist 

Outstanding Chef

PAST WINNER
Best Chef: Pacific
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

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.

Jean Hoefliger Supports

Tipping Point

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.

Adam Sbragia Supports

Tipping Point

ABOUT THE LUMINARY

Hells Kitchen

Hell's Kitchen

TV Show

“Hell’s Kitchen” is the Emmy-nominated reality competition show that minted chef Gordon Ramsay as a breakout television star, and not just a renowned chef. Renewed for seasons 17 and 18 by Fox, each season features a class of ambitious chefs, who must enter a series of grueling challenges and dinner services, to compete for a head chef position at one of Chef Ramsay’s portfolio of restaurants. Contestants are split into two teams and rewarded or punished after completing each challenge. Throughout the show, they must endure Chef Ramsay’s candid and often times scathing and shouty critiques that live up to the show’s name.

Hell's Kitchen Supports

Waterkeeper Alliance

ABOUT THE LUMINARY

Beverly Trengove

Beverly Trengove

Sugar Guru

By day, Beverly Trengove works as a packaging and graphic designer, but by night, she is an artisan-confectioner, who has a penchant for skeletons and bones. Since 2010, Beverly has been handcrafting and selling sugar skull cubes made to order in small batches. Measuring just one inch tall and using two teaspoons of sugar per cube, these petite spine-chillers add just the right dose of sweetness to coffee, tea, and cocktails.

Beverly Trengove Supports

Meals on Wheels America

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.

Susan Coss Supports

Global Exchange

ABOUT THE LUMINARY

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.

Dana Cree Supports

Pilot Light

ABOUT THE LUMINARY

Nominee

Outstanding Pastry Chef

Padma Lakshmi

Padma Lakshmi

Emmy-nominated Padma Lakshmi is an award-winning author, actress, bonafide food expert, and model. She is the host and judge on Bravo’s Emmy-award winning show “Top Chef.” She established her credentials with her first cookbook, Easy Exotic, which was named Best First Book at the 1999 Gourmand World Cookbook Awards at Versailles. More recently, she has released her New York Times best-selling memoir Love, Loss and What We Ate. She is also a co-founder of the women’s health nonprofit Endometriosis Foundation of America.

Padma Lakshmi Supports

Keep a Child Alive

ABOUT THE LUMINARY

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

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.

Chris Kajioka Supports

The James Beard Foundation

ABOUT THE LUMINARY

Brady Williams

Brady Williams

Chef

Born in Southern California and raised throughout different parts of the country, Brady fell in love with hockey at a young age. At the age of fifteen he moved away from home to pursue a promising professional career in the sport. After an injury ended his playing days, he moved home and started his first job – working at his grandparent’s neighborhood diner. Soon after, he made his way to Dallas to attend college, but found his desire to cook too great to ignore and began working in local restaurants. In 2012, he was selected as the Chef de Cuisine at FT33 in Dallas, opening the restaurant under chef Matt McCallister and garnering numerous local and national awards. He then moved to Brooklyn, where he worked under chef Carlo Mirarchi as the Executive Sous Chef at Roberta’s and the two-Michelin-starred Blanca. In 2015, Brady joined Canlis as its sixth ever Executive Chef. 

Brady Williams 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.

J. Kenji Lopez-Alt Supports

Arts in the Armed Forces

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.

 

Dana Cowin Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

PAST WINNER

Who's Who of Food & Beverage in America
Artisanal Bistro

Artisanal Bistro

Fromagerie & Bistro

From smooth triple crèmes to the spiciest of blues and everything in between, Artisanal Fromagerie & Bistro has something for every palate at an unparalleled level of quality. Helmed by maître fromager Max McCalman, a James Beard award winner and best-selling author, the epicurean gathering spot showcases handcrafted specialties that are the finest expressions of their region, culture, and season. Many of the cheeses were discovered by Max while judging national and international competitions or on his personal sojourns. The secret to their world-class program is a custom-made, on-site cave that allows cheeses to mature to their optimal ripeness.

Artisanal Bistro Supports

City Harvest

ABOUT THE LUMINARY

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

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.

Ryan Pollnow Supports

San Francisco-Marin Food Bank

ABOUT THE LUMINARY

Directors of Liquid

Directors of Liquid

Sommelier, Certified Beer Servers,

Michaela and Christine share an enthusiasm for the liquid world. In their over 30 years of combined experience, they have been bartenders, owners, beverage directors, consultants, and managers at various bars and restaurants across the United States. Both are certified beer servers through the cicerone program and both are on their ways to becoming certified. Christine is also a certified sommelier. Their mutual passion for potables has led them to the creation of Directors of Liquid, a platform to share their enthusiasm, experience, and expertise.

Directors of Liquid Supports

Meals On Wheels of San Francisco

ABOUT THE LUMINARY

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

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

Chuck Valla

Chuck Valla

Chef

Growing up in Thailand, Chuck Valla would religiously, albeit reluctantly, accompany his grandmother to the market every morning, picking over juicy limes and fresh bunches of cilantro to incorporate into that night’s dinner. Over the years, reluctance transformed into a deep-seated passion for traditional Thai cooking techniques and ingredients. Now, Chef Chuck draws on his grandmother’s cooking lessons to imbue classic Thai dishes with a modern twist at Thaithentic, a private catering company that brings the zest and flavor of Thailand to life. His grandmother would be proud.

Chuck Valla Supports

The American Red Cross

ABOUT THE LUMINARY

Thomas Pastuszak

Thomas Pastuszak

Wine Director

Thomas Pastuszak began his professional career studying neurobiology and classical piano at Cornell University and worked in restaurants to pay off his student loans. After finding himself drawn to the culinary industry, he pursued his passion, developing his reputation as an expert sommelier in the field. Thomas’ influence has earned him prestigious accolades. He was named one of Wine & Spirits Magazine’s Best New Sommeliers, included in Forbes' 30 Under 30, and recognized as the Sommelier of the Year by Food & Wine. In 2013 and 2014, Thomas launched two wine labels of his own focused on New York’s upstate wine region, the Finger Lakes.

Thomas Pastuszak Supports

Share Our Strength Cooking Matters

ABOUT THE LUMINARY

Lee Davidson

Lee Davidson

Chef

Lee Davidson is a health-focused chef who co-founded and currently operates Made2Gather, a catering company that features holistic eating to promote well being. Now based in California, Chef Davidson is a global citizen who grew up in South African communities, cooked with her Romanian grandmother and her Israeli mother, and attended university in London. Her cooking is the sum of her diverse experiences and combines her Israeli and South African background with local California ingredients.

Lee Davidson Supports

City Slickers Farms

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
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

Stuart Brioza and Nicole Krasinski

Stuart Brioza & Nicole Krasinski

Chefs, Proprietors

Originally hailing from the Bay Area, Stuart Brioza and Nicole Krasinski honed their craft across the country before introducing 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. Following that success they opened The Progress in late 2014 and continue to receive accolades including the 2015 James Beard Award: Best Chefs West.

Stuart Brioza & Nicole Krasinski Support

Share Our Strength Cooking Matters

ABOUT THE LUMINARY

WINNER

Best Chef: West
PAST WINNER
Best New Restaurant

Nominee

Best New Restaurant
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

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

Nominee

Best Chef: West

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 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
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 a local lifestyle 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's most esteemed food critics.

Anna Weinberg & Jennifer Puccio Support

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 Foundation

ABOUT THE LUMINARY

Semi-finalist


Outstanding Chef

PAST WINNER

Best Chef: Pacific

Nominee

Outstanding Service

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

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.

Laurent Manrique Supports

Tibetan Aid Project

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."

Justin Cogley Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist 

Best Chef: West 

Emily Luchetti

Emily Luchetti

Pastry Chef

After more than 20 years whipping up sweet treats in renowned kitchens across America, Chef Luchetti now serves as the chief pastry officer at a trio of acclaimed San Francisco restaurants: The Cavalier, Marlowe, and Park Tavern. She’s penned a host of cookbooks centered on pastries, and her approachable recipes have appeared in Bon Appétit, Everyday with Rachel Ray, and Good Housekeeping. A passionate mentor, Chef Luchetti also serves as a dean at the International Culinary Center and is the chairperson for the illustrious James Beard Foundation Board of Trustees.

Emily Luchetti Supports

Cookies for Kids' Cancer

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.”

Jonathon Sawyer Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

WINNER

Best Chef: Great Lakes

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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 one in four 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. Seventy 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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