I have worked in kitchens since I was fifteen years old. Even before that, my parents, who were ‘foodies’, shared their experiences with me.
I graduated from the California Culinary Academy in 1984, and my first jobs were at excellent SF restaurants. I worked as a Chef at Restaurant Lulu under Reed Heron, then went on to the Lark Creek Inn under Bradley Ogden, From there I went to work for the Kimpton Group, where I remained for fifteen years, starting at Scala’s Bistro as Chef de Cuisine, went on to become Executive Chef at Red Star Tavern in Portland OR, and returned to San Francisco to become General Manager and Executive Chef at The Grand Café, one of the city’s largest premiere restaurants.
Learning the lessons of restaurant management and cost control has served me well.
But food has always been my passion.
I have traveled extensively throughout South America and Europe, learning first hand the various cuisines of the various countries, using only the purest of ingredients.
All this helped me fulfill my dream, which was to create Grace’s Table in order to serve interesting delicious comfort foods from many parts of the world at reasonable prices in a pleasant environment to the people who make my success possible – my customers.
I love my work. I hope you do too
If you have a moment, please read what others have to say about Grace’s Table.