Nick Difu, Nick’s on Main

Nick Difu of Los Gatos' Nick's On Main.

Raised in a family that was an important part of the Santa Clara Valley’s agricultural heritage, Nick Difu has brought authenticity and local roots to the new American bistro that bears his name. It opened in March and quickly established itself as a popular small chef’s restaurant on Los Gatos’ Main Street, across from the town’s legendary Ferrari dealership. Readers of Silicon Valley’s largest weekly newspaper, Metro, chose Nick’s on Main as “Best New Restaurant,” and Difu came in second to world renown David Kinch of Manresa as “Best Chef.”

As the saying goes, though, it takes a long time to become an overnight success. Difu spent more than a decade in the back kitchens of Los Gatos restaurants Café Marcella, the Wine Cellar and 180 Restaurant. Today, it’s his name on the door and Nick is there to greet patrons each night, ensuring a memorable dining experience.

Jeffrey Stout, Alexander’s

Executive Chef Jeffrey Stout

Alexander’s Steakhouse in Cupertino has been embraced by vegetarians, carnivores and fish-lovers alike thanks to the diverse and imaginative culinary skills of executive chef Jeffrey Stout. Providing refined cuisine in a stylish setting with an Asian flair serves as the foundation of a restaurant that defies easy categorization and continues to innovate. Along with co-owner James “J.C.” Chen, Stout remains ambitious in his efforts to deliver dishes without compromise.

Before Alexander’s, Stout worked as research and development chef for the California Cafe restaurant group and spent time at the Blackhawk Grille in Danville, the Fourth Street Grill in Berkeley and Napa Valley’s Domaine Chandon. A Bay Area native, Stout grew up with a Japanese mother and Anglo father, an upbringing he says formed his Asian and European cooking style.

Jim Stump, Los Gatos Brewing Co.

Executive Chef Jim Stump

Executive Chef Jim Stump breaks the mold of typical brewpub fare at the Los Gatos Brewing Co. Stump has created a diverse menu of upscale comfort food that goes well beyond burgers and grilled-chicken sandwiches. The handsome wood-accented interior and open kitchen with its wood-fired pizza oven and rotisserie grill add to the restaurant’s appeal.

Stump has plenty of culinary experience to draw on. After graduating from the California Culinary Academy, Stump worked as a chef’s assistant for Hubert Keller at San Francisco’s Fleur de Lys and then went to become saucier at The Blue Fox. He moved south to Silicon Valley in 1989 to join Don Durante at Birk’s Restaurant in Santa Clara where he rose from sous chef to executive chef. From there he became executive chef at Saratoga’s Le Mouton Noir. He opened the Los Gatos Brewing Co. in 1991 with Andy Pavicich Jr. in 1991. While still involved with the restaurant, he opened A.P. Stump’s in downtown San Jose in 1997, which enjoyed a 12-year run as one of downtown’s most celebrated restaurants.

Sachin Chopra, Sakoon

Sachin Chopra

Sakoon Executive Chef Sachin Chopra brings high style Indian food and a diverse background to Mountain View’s Castro Street. A graduate of the Culinary Institute of America in New York, Chopra first worked as a line cook at New York City’s famed Daniel restaurant. From there he went on to become sous chef at the Grand Hyatt Hotel in New York City. After a stint as a private chef, Chopra was hired as executive chef at New York City’s Tiffin, a restaurant that specialized in fusion Indian cuisine. He went on to open his own restaurant, Tapasserie, a small plates restaurant that combined the flavors of India, Spain and the U.S. A year later the busy chef became executive chef-partner at Spice Grill, also in New York.

In 2003, Chopra was recruited as executive sous chef at San Jose’s beloved Amber India. From there he went to Mantra in Palo Alto where was executive chef.

At Sakoon, Chopra offers a menu that draws on India’s diverse regional cuisines and adds a modern flair.

Carolyn Allen-Samavarchian, Paolo’s

Family-owned Paolo’s is one of downtown San Jose’s most enduring Italian restaurants. Executive Chef and second-generation owner Carolyn Allen keeps the menu interesting with a diverse menu that draws on Italy’s regional cuisines, with California and East Coast influences.

Allen-Samavarchian is the daughter of Paolo’s founder Jack Allen. She didn’t plan on entering the family business, but when her mother, Geri Allen died, she stepped in to help with run restaurant along with her sister, Jenny. Her sister left the family business, but Carolyn stayed on. In addition to he work at Paolo’s, Allen-Samavarchian serves on the board of directors for the California Culinary Academy Educational Foundation.

Tuyen Chung, Ginger Cafe

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 unique approach involves ingredients and flavors from Southeast Asia. This delicious and complex style stems from history, where migration brought Chinese food into new places, where it mingled with local ingredients and tastes that 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 Vietnam, Thailand, Cambodia, Malaysia and Singapore. Today the hybrid food found at Ginger Cafe is a reflection of the Chung and His team’s creativity and attention to local palates; it is also the result of team work from front of the house staffs and his kitchen crews.

Dominique J Faury, Twist Cafe & Twist Bistro

Executive Chef Dominique J Faury

Although it’s an unassuming neighborhood cafe, Twist packs some culinary firepower. Co-owner Dominique Faury cooked for years in top U.S. and European restaurants, including Le Bristol, Taillevent and Apicius, Parisian restaurants that earned two and three Michelin stars. Before opening Twist, Dominique’s partner Eileen Faury was executive chef at the Westin Hotel in Palo Alto. Faury is skilled at both white tablecloth fare as evidenced by the causal sophistication of Twist Bistro and the crowd pleasing sandwiches, soups, and hearty entrees at Twist Café.

Maurice Dissels, Birk’s Restaurant

Executive Chef Maurice Dissels

Maurice Dissels, a British-Guyana native, learned to cook at a young age from his maternal grandmother, who prepared daily meals for the family which included 11 children. He has built his culinary career in kitchens across America from Chicago to Vail, Colorado and finally landed in the San Francisco Bay Area more than fifteen years ago. Chef Maurice has been at Birk’s Restaurant for over 8 years and Executive Chef for over 6 years.

Sandro Costanza, Ristorante Da Mario

Owner and Executive Chef Sandro Costanza

Sandro Costanza, the owner and executive chef, left Calabria, Italy, in 1988, and since then has spent the decades cooking and table-waiting his way through restaurants in Paris, London, Rome, San Francisco, Santa Cruz, and finally Saratoga, California.

Steven Parker, Orlo’s

Executive Chef Steven Parker

Executive Chef Steven C. Parker joined the Dolce Hayes Mansion staff in March 2004. From the moment he set foot on the property, his energy, influence and personality began guiding the culinary team to a higher level of quality. More than four years later, his positive changes appear in the strategic planning he emphasizes, the pace and standards his team sets, the high-quality cuisine he presents, and most notably the creative menus he designs. His influence is apparent in all the F&B outlets and the mansion’s countless special events and holidays. For all of his notable achievements, Chef Parker received a well-deserved honor and award in 2008 when named Dolce International’s Executive Chef of the Year.

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 here at Vin Santo.

Wayne Hashman, The Wine Cellar Restaurant

Executive Chef Wayne Hashman

Wayne Hashman, who has been Executive Chef at the Wine Cellar Restaurant since the fall of 2004, built his culinary career in kitchens around the country. Growing up in the suburbs of Chicago, Wayne quickly found his calling and began managing his own kitchen at an early age. He took some culinary classes and then began his apprenticeship program at the Sheraton Hotel in Illinois where he quickly graduated to Sous Chef. Ready for a change, he packed up and moved to the Pacific Northwest where he had the role of Executive Chef at the Town Plaza Hotel in Washington and a resort hotel in beautiful Cannon Beach, Oregon. Ready for something completely different, he moved to Portland to assume the role of Executive Chef in charge of motion pictures – Catering to the Stars! Six years of traveling and hard work took his toll and Wayne headed for sunny California where he has been for over a decade in the role of Executive Chef at places such as Cinnabar Hills Country Club, Café Primavera, and Rick’s Beach Café before joining the Hauck Family at the Wine Cellar in charming downtown Los Gatos. Wayne’s extensive culinary background all comes in to play on his menu which he serves up in fresh, hearty portions using select purveyors such as Painted Hills All Natural Beef and Abalone Farms in cuisine he refers to as “New American with flairs of French, Italian and Asian”.