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Meet the Chefs

• Chef Jackie Jackson, Jackie's Place (2024 People’s Choice Winner)

  Chef Jackie runs the show at Jackie's Place: soul food at its finest in downtown San Jose. Jackie has been cooking since the age of 8, taught by her mother who was a chef most of her adult life. Jackie's business and clientele roster includes catering for companies like Google, Apple, The San Francisco 49ers, the City of San Jose, and TiVo. Jackie's Place opened in Japantown in 2018 to great success, but a devastating fire and the pandemic destroyed the restaurant. Jackie's prayers were answered when she was able to reopen in a new location in 2021. Three years after reopening her doors, Jackie is continuing her dreams serving great food in a place that creates memories for the community. Additionally, Jackie and her family are in the process of launching “The Big Love Foundation”, a nonprofit focused on addressing food insecurity.
  
  Photo credit: Trisha Leeper

  

• Chef Patrick Capurro, Be.Steak.A (2024 Judge’s Choice Winner)

  Chef Patrick Capurro began his culinary journey in the kitchens of Spiaggia, a renowned Michelin-starred Italian restaurant in Chicago. He continued his training at Michelin star recipient Longman & Eagle and then two-Michelin starred Sixteen. He spent three years as Sous Chef for Chef Sarah Grueneberg in opening Monteverde in Chicago. Upon moving to San Jose, he began working with Chef Jeffrey Stout as Sous Chef at Orchard City Kitchen, while supporting the development and creation of Be.Steak.A. Today, under the guidance of chef and owner Jeffrey Stout, he strives to engage the Be.Steak.A team to execute at their very best, while providing diners in the South Bay area a unique and memorable fine dining experience.
  
  Photo credit: Be.Steak.A

  

• Chef Marcelino Hernandez, ASA Los Gatos

  For the past thirty years, Marcelino Hernandez has been cooking here in the Bay Area. Currently the executive chef of ASA Los Gatos, his resume also includes The Basin and Casa de Cobre in Saratoga, CA. Born in Santa Clara del Cobre, Michoacán, Mexico, his passion for cooking stems from his family roots. Naturally soft-spoken, his food speaks volumes with rustic flavors and simple, yet carefully sourced, ingredients. Chef Hernandez has been working in tandem with Andrew Welch, the proprietor of ASA Restaurant, for the better part of 25 years, and their collaboration has inspired many signature dishes. Humble and kind, you can always find Hernandez in his brightly colored chef pants, smiling as he cooks. Simply put, Chef Hernandez's food tastes like love.
  
  Photo credit: ASA Los Gatos

  

• Chef Peter Armellino, The Plumed Horse

  Chef Peter Armellino began his culinary journey at 17 on Long Island, New York, inspired by the farmland and fresh seafood of rural Suffolk County. After moving to New York City in the early '90s, he refined his skills in acclaimed kitchens like Gramercy Tavern. A transformative culinary tour through Europe, where he dined at Michelin-starred restaurants, deepened his passion for fine dining. He later moved to the Bay Area, working with Chef Laurent Manrique at Campton Place and Aqua. In 2008, Armellino took the helm at The Plumed Horse, introducing a refined, contemporary California cuisine focused on fresh, seasonal, and sustainable ingredients. Under his leadership, the restaurant has earned a Michelin Star every year since. He’s been featured on the Food Network, appears at national culinary events, and supports causes such as Meals on Wheels and Tibetan Aid Relief.
  
  Photo credit: The Plumed Horse

  

• Chef Trent Lidgey, One Fish Raw Bar

  From the Atlantic Culinary Academy to Michelin-starred kitchens around the world, Chef Trent Lidgey’s culinary journey has been anything but ordinary. He began at the Boston Harbor Hotel before finding his spark at Clio under the legendary Ken Oringer, where rare ingredients and bold techniques reshaped his view of food. In 2014, he moved west to San Francisco, joining the acclaimed Atelier Crenn and eventually rising to R&D Sous Chef. His talent led him to Australia, where he trained at Brae and Attica before returning to Boston to master Japanese fish butchery at UNI. Now based in California, Chef Trent leads the kitchen at One Fish Raw Bar in Campbell—his first solo venture. There, he fuses global inspiration with local ingredients, crafting a refined yet approachable raw bar and sake experience. Chef Trent’s work is precise, playful, and deeply thoughtful—each dish a reflection of his journey.
  
  Photo credit: One Fish Raw Bar

  

• Chef Adam Bortolussi, Forbes Mill Steakhouse

  Born and raised in Los Gatos, Chef Adam Bortolussi discovered his love for food early on in his large Italian family, where the kitchen was the heart of daily life. A Los Gatos High School graduate, he began his culinary journey at Double D’s, Forbes Mill's sister restaurant, before formally pursuing culinary school in 2008. He joined the Danville location as a sous chef in 2009 and was promoted to Executive Chef in 2011, shaping the restaurant’s elevated dining experience until 2018. He later led kitchens at Blackhawk Grille and both Willard Hicks locations, then worked as a private chef from 2021–2024, allowing for personalized culinary work and time with his children. Now leading Forbes Mill's Los Gatos steakhouse, Chef Bortolussi brings classical training, deep community ties, and a passion for tradition and hospitality to every dish.
  
  Photo credit: Forbes Mill Steakhouse

  

• Chef Nicola Cavicchini, Il Vigneto at CordeValle

  With over a decade of experience in the world's most prestigious luxury resorts (including Four Seaons Maui, Rosewood Miramar Beach, and now CordeValle in San Martin) Chef Nicola's culinary journey has spanned Australia, Italy, Hawaii, and California. Today, as the Executive Chef at CordeValle's Il Vigneto restaurant, Chef Nicola has developed an elevated food and wine program that masterfully blends Italian and Californian flavors and sensibilities—creating an exceptional dining experience for diners and guests of this renowned resort and private golf club. With an unwavering commitment to ingredient-driven cooking, Chef Nicola crafts extraordinary dining experiences that celebrate the region's exceptional local ingredients, further establishing CordeValle as a premier culinary destination that redefines luxury dining.
  
  Photo credit: CordeValle

  

• Chef Michael Maydeck, Orchard City Kitchen

  Raised around the restaurant industry, Michael quickly found his home in the kitchen. As a child, he was drawn to the energy of restaurants, often roaming the kitchen at his mother’s workplace—tasting dishes, asking questions, and learning by observation. Though he started in front-of-house roles and gained insight into hospitality, it was clear early on that the kitchen was where he truly belonged. Despite his passion for cooking, Michael studied Psychology and Economics before returning to the restaurant world. After living abroad in Hungary, he visited Orchard City Kitchen in 2017 for a quick bite—and was immediately struck by the professionalism and ambition of the team. It didn’t feel like just another restaurant. It felt like home. That visit sparked a journey of growth and commitment that continues to shape his culinary path today.
  
  Photo credit: Orchard City Kitchen

  

• Chef Jacob Farleigh, Silos Morgan Hill

  Jacob Farleigh, a Bay Area native, was raised in the agriculturally rich valley of Morgan Hill. Family gatherings always revolved around food, sparking his love for cooking. In 2008 he began his chef’s journey at Le Cordon Bleu in San Francisco, graduating with honors in 2010. He completed an externship at the Michelin-starred restaurant Manresa under Chef David Kinch and went on to join the crew at Marché under Chef Guillaume Bienaime. Michelin-starred Dio Deka came along next, followed by stints at 1601 Bar & Kitchen and The Stanford Park Hotel. Jacob now leads the culinary team at Silos Morgan Hill, which opened just last year.
  
  Photo credit: Trisha Leeper

  

• Chef Ross Hanson, Oak & Rye

  Named a Rising Young Chef by Gentry Magazine, Ross graduated from the California Culinary Academy in San Francisco. After working at several of the finest restaurants in Telluride, he returned to his hometown of Los Gatos to open his own catering business. After five years of “pop-up” restaurants, Ross opened the highly successful Restaurant James Randall. The restaurant enjoyed a ten-year run until the time came for a new venture: Oak & Rye. For more than a decade, Oak & Rye has been the place to go for delicious wood-fired pizza (baked in a special copper mosaic oven), a varied and delectable menu, and excellent cocktails.
  
  Photo credit: Trisha Leeper

  

• Chef Salvatore Calisi, Odeum

  Chef Salvatore Calisi began his culinary journey in his father’s New York restaurant and refined his craft in the kitchens of iconic chefs like Charlie Palmer, Daniel Boulud, and Rocco DiSpirito. A graduate of the Culinary Institute of America, he spent summers working on the resort islands of Elba and Sardinia, and later led acclaimed restaurants across NYC—including Valbella in the Meatpacking District. After relocating to California, Chef Calisi earned a prestigious Michelin Star as Executive Chef and Partner of Dio Deka in Los Gatos. His cooking blends Mediterranean flair with California’s seasonal ingredients, a style praised by the Michelin Guide for its creativity and global sensibility. A perfectionist at heart, Chef Calisi brings decades of experience and a deep respect for both tradition and innovation to every dish he creates.
  
  Photo credit: Odeum

  

• Chef Nick LaMantia, The Bywater

  Nick LaMantia is a seasoned chef with over a decade of experience in top-tier kitchens, including the Michelin-starred Chez TJ, modern brasserie Black Sheep, and acclaimed dining spots like The Lexington House, Dio Deka, and The Bywater. He brings a deep foundation in French culinary techniques, butchery, charcuterie, and from-scratch bread and pastry work. Nick has held leadership roles from Sous Chef to Executive Chef, notably leading the kitchen at Uproar Brewing Co., where he curated menus to complement craft beer offerings. Known for inventive plating, precise execution, and a focus on team development, Nick blends culinary artistry with operational expertise to deliver exceptional dining experiences.
  
  Photo credit: The Bywater

  

• Chef Anthony Secviar, Protégé

  A graduate of the California Culinary Academy and inspired by the forward-thinking kitchens of Spain, Anthony moved to San Sebastian to stagiaire at Akelare in 2004. He then worked as Sous Chef at Kokotxa for 12 months before leaving the Basque region to work in the kitchen at Ferran Adria’s groundbreaking El Bulli. Anthony returned to the United States as Chef de Partie at The French Laundry. Quickly promoted to Sous Chef, Anthony spent six years with Thomas Keller leading one of two kitchen teams at the restaurant. Before taking the helm at Michelin-starred Protégé, Anthony commanded the position of Chef de Cuisine at Addison at The Grand Del Mar Resort, Southern California’s only Mobil “5-Star” and AAA “5-Diamond” restaurant from 2011-2016.
  
  Photo credit: Protégé

  

• Chef Nicko Moulinos, Eos & Nyx

  Born in New Jersey and raised on the Greek island of Corfu, Chef Nicko Moulinos began his culinary journey inspired by his grandparents’ cooking. After training in top restaurants across Greece, he earned his degree from the Culinary Institute of America in Hyde Park. His career includes time at acclaimed New York kitchens like Boulud Sud, where he refined his Mediterranean technique, and the world-renowned Le Bernardin. He later led restaurant openings and rebrandings in Orange County and Washington D.C., where his work at Kith/Kin deepened his appreciation for West African and Caribbean cuisine. Now the Executive Chef at Eos & Nyx, Chef Moulinos brings global experience, deep culinary roots, and a passion for bold, thoughtful cooking to every plate.
  
  Photo credit: Eos & Nyx

  

• Chef Julian Silvera, Tasting House

  Executive Chef Julian Silvera began his culinary career in New York City before joining Florida’s Knife & Spoon, where he played a key role in earning the restaurant a Michelin Star. Passionate about hyper-local ingredients and committed to sustainability, Chef Julian brings both creativity and purpose to the plate. At the heart of his current work is a chef’s tasting menu with wine pairings, a multi-course experience that showcases his team’s talent, resourcefulness, and flair for memorable dining. Today, he brings this passion and expertise to Tasting House, delighting guests with exceptional, ingredient-driven cuisine.
  
  Photo credit: Tasting House

  

• Chef Alex Whiteman, Goodtime Bar

  San Jose native Chef Alex Whiteman studied at the International Culinary Center in New York, followed by a stint with David Chang at the famous Momofuku, before finding his way back to his hometown of San Jose to cook with Goodtime Bar. “We want people to sit down and eat cool stuff they don’t get to eat every day,” Chef Alex says. “It’s a challenge, but a good challenge.” Chef Alex pulls influences from Korean, Vietnamese, Japanese and Chinese cuisines, highlighting bold flavors and sharp palates. Working closely with Goodtime’s co-owners, Ann Le and Steven Huynh, he pairs dishes with the bar’s diverse natural wines, emphasizing the importance of using seasonal ingredients. “We’re really riffing off of what San Jose wants to accept and receive,” he says.
  
  Photo credit: Alex Whiteman

  

• Chef Roberto Mendoza, Alter Ego Cocktail Club

  Chef Roberto is a classically trained chef with more than 20 years of experience cooking in Michelin-starred restaurants like Atelier Crenn, Manresa, and Chez TJ. Mentored by celebrated chefs such as Jarad Gallagher and David Kinch, Mendoza learned the importance of leading by example, a philosophy that defines his approach in the kitchen today. As Executive Chef of MO Hospitality Group’s standout San Jose concepts (including Still OG, Paper Plane, and MINIBOSS in addition to Alter Ego), Mendoza values creativity over convention. “You don’t have to follow certain rules — you just have to go for it,” he says. His menus highlight fresh, often overlooked ingredients while drawing inspiration from his Latin heritage. For him, every dish should be a favorite, and each plate is an opportunity to surprise and delight. Chef Roberto's leadership is all about collaboration, mentorship, and pushing boundaries. His mission? To make fine dining more accessible, delivering refined, memorable experiences without pretense.
  
  Photo credit: Alter Ego Cocktail Club

  

• Chefs are still being announced—stay tuned!