Renzo Azzarello, Café Renzo

Chef Renzo Azzarello

If you visit Café Renzo in Palo Alto, ask for the man behind the vision, and find him absent…don’t worry he’ll be back. What’s more is that he’ll be back with fresh veggies from one of the local markets in the area. Chef Renzo doesn’t mince words when it comes to freshness (although, he does mince some of those fresh veggies.) If you’re looking for authentic, Sicilian flavor, you need a man who can talk shop about how the mineral content in the soil effects the flavor of vegatables and Chef Renzo knows a thing or two about that. Experts like him make produce sellers sweat. Cool, calm and collected, Chef Renzo only finds joy and relaxation while in the kitchen…two ingredients always prominent at Café Renzo.

Teorico Escober, The Fish Market of San Jose

Chef Teorico at his sushi bar

Chef Teorico Escober can pass on the meat; he loves to eat fresh steamed or grilled seafood. He first applied to work at The Fish Market because he enjoyed coming in as a patron. After 15 years, he still takes pleasure in coming to work. He loves the sushi counter because it is a social hub, close to the bar and very interactive. He can  get people to try new things.. If you’re not in the mood for sushi, try the oyster bar or one of the fresh off the boat specials like Opakapaka, Ling Cod, or the famous Dungeness crab. Otherwise, stop by the sushi counter and ask Chef Teorico to make you something special.

Tuyen Chung, Ginger Cafe

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Ginger Cafe's Tuyen Chung

Tuyen Chung came to the U.S. from Vietnam as a teenager, by way of mainland China and Hong Kong. He started cooking in his mother’s restaurant over twenty five years ago, honing his technique until he was ready to open his own restaurant, Fu Kee, a small self-service Asian Pacific Rim spot, in 1997, soon after getting married. He then opened the first Ginger Cafe in Gilroy in 2004, seeking to push his food and creativity to another level. He followed on the success of the first Ginger Cafe, which still thrives today, with a second outpost in Sunnyvale, California in February of 2007.
Chung’s complex style stems from history, where migration brought Chinese food into new places and mingled with local ingredients resulting in new twists on traditional dishes. While Ginger Cafe’s menu is rooted in Chinese cuisine, it is broadened, flavored, and inspired by Chung’s travels through Asia. The food at Ginger Cafe is a reflection of Chung’s creativity and attention to local palates.

Luigi Mavica, Il Fornaio Palo Alto

Chef Luigi Mavica

Before Chef Luigi Mavica steps into the kitchen at Il Fornaio in Palo Alto, he walks into his back yard and procures some fresh eggs from his hens for breakfast. His home garden grows veggies that sprouted from seeds from his father’s garden. That’s how committed Chef Luigi is to local and sustainable ingredients. His professional experience goes back to the late 70’s, and while he’s rolled up his expert sleeves in many restaurants, Italian is his passion. His commitment to the culinary arts is best summed up in a quote: “That is what I know and love.” As inviting and interesting as his dishes, Chef Luigi is usually behind the scenes; but, he might be willing to chat over a bottle of Amarone Il Bosco.

Carlo Ochetti, Il Fornaio San Jose

Chef Carlo Ochetti

Ochetti a native of Northern Italy, is originally from Intra, a city near Verbania in the Lago Maggiore region of Piemonte. After studying Italian and French cuisine at Stresa Scula Alberghiera in Verbania, he moved to the United States to put his culinary talents to use at a privately owned Italian restaurant in San Luis Obispo. He then opened Luciano Ristorante in Seattle, WA by the same owner. Yearning to return to California, Ochetti became the Chef Partner at Il Fornaio San Francisco where he worked the duration of 2011. Now as the new Chef Partner at Il Fornaio San Jose, Ochetti invites guests to Il Fornaio as he acquaints himself with the San Jose community.

Carolyn Allen-Samavarchian, Paolo’s

Carolyn of Paolo's

Since 1958 family-owned Paolo’s has steadfastly remained one of downtown San Jose’s most enduring and beloved Italian restaurants. Chef and second-generation owner, Carolyn (Aiello) Allen-Samavarchain, maintains her family’s commitment to their Italian heritage through the unique art and traditions of regional Italian cuisine. The menu offerings are diverse and interesting with California and East coast influences incorporating the finest local and imported ingredients. Maitre d’/Sommelier, Jalil Samavarchian, maintains an exceptional wine list and directs a knowledgeable and professional staff in this dramatic setting overlooking beautiful Guadalupe River Park. Their commitment to excellence and warm hospitality makes Paolo’s as inviting and contemporary today as it was more than fifty years ago.

Carolyn Allen-Samavarchian is the daughter of Paolo’s founders Jack & Geri Allen. Besides her work at Paolo’s Allen-Samavarchian teaches cooking classes and has served on the board of directors for the California Culinary Academy Educational Foundation.

Juan Melendez, P.F. Changs

Chef Juan Melendez

Chef Melendez of P.F. Chang’s San Jose is the hardest working person in his kitchen, and everyone knows it. Always looking for a new horizon, this master of world cuisine chose P.F. Chang’s because they are the best at what they do. His culinary passport has enough stamps to make most presidents blush. With a love for spice, Chef Melendez prefers the Sichuan beef, but there are plenty of things on his menu that would satisfy any palette. There is a reason why world travelers decide to drop anchor at certain ports, and Chef Melendez is more than ready to show you why you should pull up a seat at one of his tables.

Josiah Slone, Sent Sovi

Chef Josiah Slone

Chef/Owner Josiah Slone is a real character, and that is naturally infused into his masterful creations at Sent Sovi in Saratoga. While he prefers to zip around town in an AMG refined Mercedes rather than a Citroen DS, his palette is decidedly French. Utilizing traditional techniques, Chef Josiah likes to slow cook his creations to bring out all the flavors. His attention to detail goes as far as inviting his favorite duck farmer, Jim Reichert, over every year for an “all duck” tasting menu. Behind the scenes, Sent Sovi seems like your average fun-loving American family that happens to serve outrageously delicious French cuisine. Chef Josiah and Sous Chef Michael strive to get everyone’s attention by raising the bar everyday, while Manager/Owner Khin Khin Slone makes sure the boys don’t get too rowdy. You can count on having a great meal by Chef Josiah, but don’t try to race him in his Mercedes.

Umberto Pala, Vin Santo

Executive Chef Umberto Pala

Born and raised in Bergamo, Italy, in the Lombardi region, Umberto brings extensive culinary training and experience to Vin Santo. As a young boy he loved spending time in the kitchen and began working in restaurants at age 14. As soon as he was of age, he began studies at the San Pellegrino Hotel School, where he completed the three-year culinary arts program. Cooking has become a lifelong occupation and passion.
Umberto has held Executive Chef duties in several leading California restaurants. His training, experience, and expertise bring a unique style to the authentic Italian plates served at Vin Santo.