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Hanna Pham
Why did you decide to become a chef?
As a professional singer I was able to see the world and taste the culinary delights of European, Latin and Asian cuisines. Those experiences ignited my passion for cooking and experimentin with different flavors
Where did you study?
San Jose State University, BA Graphic Design
Under whom have you studied?
My mom. In our family, everything happens in the kitchen and revolves around food.
What is your signature dish?
Vietnamese tacos! Vietnam meets Mexico in a perfect marriage of flavors!
What are 3-5 kitchen ingredients or tools you cannot live without?
Fish sauce, garlic, lemongrass, ginger and love.
What is your favorite dish to cook at home?
“Bun Rieu”. It’s a traditional Vietnamese soup and my mother’s recipe made with pork, tofu, tomato broth, shrimp paste and rice vermicelli noodles.
Who would be your “ideal” diner?
Those with an adventurous mind who are willing to try something new.
What do you like most about downtown?
It’s the diversity of people I love the most. We have people from all walks of life, all looking to have a good time in one neighborhood.
If you weren’t a chef, what would you be?
I would be a happy restaurant diner
Michael Heines
Fahrenheit Restaurant & Lounge
Why did you decide to become a chef?
Besides the obvious love of food and cooking, the reason I wanted to become a chef happened one night after dining in a restaurant. I thought I could do better than that. Then I started reflecting on the numerous meals I have had in which I felt I could also do better, so I decided to put my money where my mouth was and attend culinary school.
Where did you study?
I went to the Orlando Culinary Academy, which was considered one of the top culinary schools in the country.
Under whom have you studied?
I have been extremely fortunate to have studied under some of the greatest chefs in the world: Thomas Keller at the French Laundry, Todd Humphries at the Martini House, whom also mentored some of the top chefs in the country, and Roy Yamaguchi of the world famous Roy’s.
What is your signature dish?
The salmon dish that is going to be on the Dine Downtown menu consisting of pan seared salmon sitting on a bed of herb braised fingerling potatoes tossed in chive sour cream, served with roasted beet puree and crispy fried onions could be considered my favorite if not signature dish.
What are 3-5 kitchen ingredients or tools you cannot live without?
Five must-haves are a sharp knife, a nice solid bottom sauté pan and sauce pot, my Vitamix blender and my headphones to listen to music.
What is your favorite dish to cook at home?
When I am at home nothing beats crispy bacon, light fluffy cheesy eggs served on brioche that have been toasted under the broiler with just the right amount of mayonnaise.
What would be your “ideal” dinner?
My ideal meal would start with something light but super flavorful like a sashimi platter, hopefully with some kind of spice on the plate. What fish is hard to say because every time I get sushi I want something different, but definitely a beautiful fatty salmon would be involved. I would enjoy this with a crisp slightly sweet sake, maybe from the Niigata Valley in Japan. Followed by some form of crispy pork dish, preferably with a form of porridge or grit and a sunny-side-up egg, accompanied with a Bookers bourbon and ginger ale. Then I would have a perfectly crisped porterhouse cooked medium rare on the inside, but hot enough so that the fat on the outside has had time to caramelize, topped with butter poached morrells that have been smoked and placed in a hollandaise made from the poaching butter served with fresh asparagus set on a bed of whipped garlic potatoes. I’d pair this with a glass of Peter Michel Les Pavots, a red wine blend from Napa. This is the wine that made me say, “that is why people like wine” 13 years ago. Finally, the meal would be completed by one (maybe two) pot de cremes for dessert with a Bailey’s whipped cappucino and a Romeo and Julietta Cigar.
What do you like most about downtown?
Some people might think its odd, but the thing I like most about San Jose is the Light Rail. I can walk 5 minutes from my condo and be on the train, and after 22 minutes of listening to music I’m downtown. I walk 2 blocks to Philz to get a coffee, then 1 more block to work.
If you weren’t a chef, what would you be?
If I weren’t a chef I would definitely be in Hollywood trying to direct movies.
Andy Hatcher
Why did you decide to cook as a profession?
I fell into cooking as a kid when I was turned down for a feed lot job at Harris Ranch for being to young. The only jobs I could qualify for at my age in the company were Bus boy or Prep Cook.
Where did you study?
California Culinary Academy (Pre Le Cordon Blu)
Under whom have you studied?
US =George Morrone, Mateo Granados, Chad Callahan, John Sola, Phil Kastel, ITALY= Antonio Di Vita, Leo Cantarelli, Elena Corsini Mastro
What is your signature dish?
Pappardelle al pomodoro con prosciutto e pesto & Fiorentina di vitello cotto con salvia e burro
What are 3-5 kitchen ingredients or tools you cannot live without?
Foie Gras, Foie Gras, Foie Gras, Foie Gras and Foie Gras. Over turn S.B. 1520…….
What is your favorite dish to cook at home?
BBQ Pork loin Chops with beets and bacon and balsamic
What would be your “ideal” dinner?
Whole roasted deboned Pig stuffed with Foie Gras wrapped with Bacon then wrapped in caul fat to seal in all the goods, served with fresh tortillas and Chile Picoso.
What do you like most about downtown?
Just moved to San Jose via SF so I like the peacefulness and above all our clientele in downtown.
If you weren’t a chef, what would you be?
Farmer/ Rancher/ Mechanic
Lorenzo PalafoxGordon Biersch Brewery Restaurant
Why did you decide to become a chef?
I decided to become a Chef because of my background. My dad was a Chef and I grew up really close to him… I love and enjoy cooking!
Where did you study?
I studied at the Chefs Association of Pacific Coast Culinary School.
Under whom have you studied?
My mentor was Joe Rivas. He was a theasury of the Pacific Coast Culinary School
What is your signature dish?
My signature dish is the ‘White Chocolate Mousse Tartelette”
What are 3-5 kitchen ingredients or tools you cannot live without?
Thermometer, knives, spoons, salt, pepper and etc.
What is your favorite dish to cook at home?
Traditional Mexican food
What would be your “ideal” dinner?
If it’s not Gordon Biersch, then it will be a nice, quiet and relaxing place that serves French food.
What do you like most about downtown?
The variety of restaurants, culture, and ambiance of downtown
If you weren’t a chef, what would you be?
Firefighter
Claudio Zorloni
Claudio Zorloni was born and raised in Giussano, Lombardia, not far from the village of Barlassina, where the original Il Fornaio baking school began. He recalls: “Many of the dishes on this menu were inspired by the recipes I learned growing up in Lombardia. As long as I can remember, I have been especially fond of the robust flavors found in my homeland. When I was a child, dinner was the most important time of the day. My mother assigned specific chores to me and my three brothers. She chose me to be the one to help her cook. I learned so much from her on how to prepare the traditional foods of Lombardia. That’s when I decided to be a chef.” Claudio presents some of Italy’s most well-known Lombardian dishes such as traditional Filetto di Bue alla Lombarda.
Signature dishes: Risotto, Ossobuco alla Milanese and the traditional Pappardelle Gialle ai Funghi
When did you decide to become a chef?
20 years ago
Where did you study?
I’ve been a Sous Chef at La Pastaia for the last 10 years and prior to that I was at Scott’s Seafood.
Under whom have you studied?
Chef Forrest Gingold
What is your signature dish?
Anything with seafood
What are 3-5 kitchen ingredients or tools you cannot live without?
Immersion blender, extra virgin olive oil, Cowgirl Creamery cheese, basil oil and reduced balsamic
What is your favorite dish to cook at home?
Mole
Who would be your “ideal” diner?
Forrest Gingold, to make him proud
What do you like most about downtown?
The Hotel De Anza
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David McWilliams
David was raised in California, and after spending two years in the Navy, where he was discharged with outstanding evaluations, he began to pursue his interest in cooking, which would become a life long career for him.
He started out as a Chef’s Assistant at the California Catering Guide, and a Head Line-Cook at Los Gatos Brewing Company. He then moved on to help open A.P. Stumps in San Jose, a fine-dining restaurant, where he assumed the position of Head Line-Cook again. A.P. Stumps has been consistently rated a 4-star restaurant since its opening in 1998.
In 2000, realizing that his career was now becoming a passion, David decided to enroll at the prestigious CIA in Hyde Park, New York. While attending the CIA, David successfully completed his externship at Charlie Trotter’s in Chicago, a 5 Diamond establishment which was named by Wine Spectator in 2000 as “ America’s Best Restaurant”. During his externship there, he had the good fortune to work directly with Charlie Trotter and his Chef de Cuisine, Matt Mergess.
After graduating from the CIA in 2002, David returned to his native California and to A.P. Stumps, and took the position of Sous Chef. In 2004, he was promoted to Chef de Cuisine.
In October of 2005, David took the position of Executive Chef at the Gardens of Avila restaurant at Sycamore Mineral Springs Resort, which is renowned for its mineral springs and health and wellness programs. David’s philosophy towards food reflects the resort’s philosophy, with an emphasis on simplicity and healthy fresh foods. David believes in staying with the basic fundamentals and in letting the foods’ own flavors shine through his dishes. He seeks out and uses organic produce andsustainably-raised products whenever possible. His passion for high-quality fresh ingredients results in his unique cuisine, which fuses his creativity with the foods’ lively, bright flavors.
Mom (Libo Gomez)Mom (Libo Gomez), came from Oaxaca, Mexico, to open Mezcal Restaurant with her two sons in November 2008. She has been cooking for small and big venues for almost 45 years. Her grandmother helped teach her to cook and she invites you into her “home,” Mezcal.
Signature dish: Chiles Rellenos with Picadillo
Isaiah RothIsaiah Roth is from Olympia, WA. He studied at Le Cordon Bleu College of Culinary Arts in Portland, OR., and under Morton’s corporate chefs Chris Rook and Tim Soldatt. Isaiah considers himself a ‘hands-on’ chef and loves to jump on the hot line and work along side with his line cooks. The secret to becoming a great chef, he says, is to work hard, be a good listener, and be ready to adapt to constantly changing situations. Aside from cooking, Isaiah enjoys playing golf, watching football and hanging out with friends.
Why did you decide to become a chef?
Conditions were perfect. I’ve been in working in the industry since I was 15 and all the way through to getting my bachelors in political science it stayed consistent. Also it melds very well with my entrepreneurial business approach.
Where did you study?
San Diego State University, California Culinary Academy, Le Cordon Blue
Under whom have you studied?
John Bentley, Orion Balliet, Patrick Farjas, Marty Cattaneo, Salvatore Calisi, Kevin Templeton,Allen Weller and Amy Toder
What is your signature dish?
Pan seared sea scallop with grilled avocado and Meyer lemon buerre blanc
What are 3-5 kitchen ingredients or tools you cannot live without?
Rubber spatula, tongs, rolling pin, metal spatula and chefs knife.
What is your favorite dish to cook at home?
Pan Seared Ahi Tuna with Napa cabbage, wasabi tobiko, kecap manis, red onions, and sesame
What would be your “ideal” dinner?
A perfect chunk of pot roast with a cooking jus/demi glace reduction, plugra buttered mashed potatoes, English peas, pearl onions, and a crusty French baguette
What do you like most about downtown?
I love the urban landscape and the ambitious individuals who are progenitors of culture. Food, art, music, in its grassroots form, I cant wait to see the epicenter of culture that San José is becoming.
If you weren’t a chef, what would you be?
Unemployed
Do you have a recipe you’d like to share publicly?
Instead of a recipe, I have a concept: Please everyone STOP BOILING YOUR RIBS! Seriously! Just sear them in the oven at 500 degrees for about 10 minutes then put them in a large pan, cover them with stock/water add some flavor (onions, carrots, peppercorns, etc.) and cook them at 300 for 2.5-3 hours. They will be falling off the bone.
Carolyn Allen-SamavarchianWhy did you decide to become a chef?
Food service is in my DNA. When my grandfather Carlo Aiello landed in the United State in the1890’s he started a bakery Manhattan then founded the very first tomato canning company in the United States in upstate New York in the early 1910’s and opened another one in San Jose in 1917. It eventually became Contadina. My parents have been in the restaurant biz since 1943 and started Paolo’s in 1958.
Where did you study?
On the job at Paolo’s.
Under whom have you studied?
Anyone I have ever watched cook but I am basically self-taught.
What is your signature dish?
A couple of Paolo’s signature dishes since the old days are the Gamberi Livornese and the Empress Salad.
What are 3-5 kitchen ingredients or tools you cannot live without?
Cheese, bread, fresh fruit and a good knife.
What is your favorite dish to cook at home?
Persian stews & kabob (my husband is Persian)
Who would be your “ideal” diner?
Anyone who loves food
What do you like most about downtown?
It’s my home. My family has had a business here for over 50 years.
If you weren’t a chef, what would you be?
Writer or kitchen designer
Natalie Do
San Pedro Square Bistro & Wine
Born in Vietnam, Natalie came to the United States in 1975. She lived in Falls Church, Va., until 1992, then moved to San Jose. Natalie is a self-taught chef who loves to explore different cuisines and use the season’s freshest ingredients and locally grown produce that everyone can enjoy in a relaxed dining atmosphere.
Her favorite place downtown is San Pedro Square.
Signature dishes: Cornish Gamen Hen and Rack of Lamb
I am a 30 year old half Japanese San Jose native. I have always had a passion for food and the way it can bring people together. Some of my fondest memories are of spending time helping my mother cook dinner for family dinners and parties. I always knew I wanted to run my own kitchen and own my own restaurant.
After graduating from Bellarmine, I went on to study Computer Science at UCSD on a Regents scholarship. I began taking some jobs in the tech support and programming fields, but the cubicle life did not bring me much job satisfaction. During this time, I began working in the food industry. My first job was as a host in a fine dining restaurant with a wine cellar. Slowly, over the years, I moved my way up through the ranks from food runner to server. As I did not foresee going to culinary school anytime soon, I felt the best way to gain experience and knowledge was by working in as many different positions and different cuisines as possible. I have worked in a variety of cuisines: Chinese, Japanese, Vietnamese, French, Latin, Italian, etc.
After my first new restaurant opening (Macaroni Grill Eastridge), I became addicted to opening new restaurants and Vino Vino is my 6th new restaurant I have been a part of the opening staff. For many years I was a server and restaurant manager (Azucar, Billy Berk’s, White Shallot) and was able to get more experience in the back of the house cooking. Finally, I got my big break into the kitchen staff as a prep and line cook at a small French/Vietnamese restaurant called White Shallot. Most recently, I spent a year working for Compass Group/Bon Appetit in the corporate dining rooms at Cisco Systems. While there, I learned the majority of my prep and line cooking skills eventually working my way into the executive kitchen, where, under Chef Richard Ramos, I learned most about the art of plating. The speed and fluidity of cooking under pressure in the kitchen just seemed to come naturally to me and my speed and consistency helped me stand apart from those with many more years of experience.
When the opportunity for Vino Vino came up, it seemed like a perfect fit for what I had been doing in the executive kitchen at Cisco. The strain of getting up at 4:30 AM for Cisco and then coming to Vino Vino and working late night began to wear on me and the opportunity came up for me to help run the kitchen full time at Vino Vino, so I took it. Though we only have a panini grill and a machine to sear tuna, we serve 150-200 people on busy nights. We strive to make our menu as creative and diverse as we can and are always looking to make our ingredients more local and fresh. We are even considering adding a weekend brunch (I love crab cake benedict). I can honestly say I love what I do and enjoy coming to work every day, what could be better.
