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The Michelin-Grade Chefs Behind The City’s Best Restaurants

Our chefs make Feastly what it is–a diverse collection of experiences to tantalize every palate and suit every fancy. We’re so proud of our lineup that we’re highlighting some new additions and seasoned veterans.

These chefs are taking it to the next level, bringing their years of experience from high-profile culinary establishments. This Michelin-grade and award-winning crew is elevating the average popup meal, creating delicious dining experiences from the traditional to the avant-garde.

* denotes Michelin stars acquired by the restaurant as of 2016.


 

ISTANBUL MODERN: LAURA & SAYAT OZYILMAZ

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Laura and Sayat Ozyilmaz

Culinary Street Cred

Her: Cafe Boulud (*) and Eleven Madison (***) Park in New York City; Saison (***) in San Francisco

Him: Blue Hill Stone Barn (*) and Le Bernadin (***) in New York City; Mourad (*) in San Francisco

Popup Concept

Istanbul Modern SF: An elevated take on Turkish cuisine, like wild pistachio braised short ribs or Turkish eggs Benedict.

Fun Fact

After their wedding, Laura and Sayat road-tripped across North America, cooking in reputable restaurants in 12 U.S. and Mexican cities.

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Behind The Feast


WE HAVE NOODLES: DARREN SAYPHARAJ

darrens

Culinary Street Cred

The Modern (**), The NoMad (*), and DoveTail (*) in New York City

One of the 2016 Zagat LA’s “30 Under 30”

Popup Concept

We Have Noodles: Fine dining experience combined with a love of Asian street noodles. In addition to his popups, the chef slings his noodles at Smorgasburg LA.

Fun Fact

Chef Darren is Vietnamese, Laotian, and Chinese. We Have Noodles is opening a brick-and-mortar soon, so stay tuned!

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Behind The Feast


ANJU BAR: BRANDON KIRKSEY

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Brandon Kirksey

Culinary Street Cred

Girin Steakhouse and Tavolàta (Seattle); Flour+Water and The Slanted Door (SF)

One of Seattle Met‘s “Next Hot Chefs of 2015”

James Beard nominee, “Best Chef Northwest”

Popup Concept

Anju Bar: Upscale versions of Korean favorites, like barbecue ssam wraps with pork belly and vegetables, or crispy fried chicken and fish cake soup.

Fun Fact

Brandon is opening his first brick-and-mortar, a restaurant with Korean drinking snacks and ample adult slushies. Keep your eye out for Foxsister in the Mission!

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Behind The Feast


 

KANTINE: NICHOLE ACCETTOLA

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Nichole Accettola

Culinary Street Cred

Nopa in San Francisco

Popup Concept

Kantine: Scandinavian-inspired eatery based on a ten-year stint living in Copenhagen. The chef also does cooking demos and serves smørrebrød sandwiches at the Ferry Building Farmer’s Market.

Fun Fact

Nichole’s 12th anniversary celebration was featured in Martha Stewart Weddings. Kantine will be a permanent fixture on Market Street in SF later this year!

 

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Behind The Feast


 

MOE INANI

Culinary Street Cred

SAISON (***), Nobu, Morimoto

Popup Concept

INANI: Moe combines his Saudi heritage with his passion for Asian cooking to create unique fusion menus with dishes like lamb-butternut squash dumplings and albacore crudo with tahini vinaigrette.

Fun Fact

Moe’s mom is also a chef, owning an Indonesian fusion restaurant in the Middle East.

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PAUL SHOEMAKER

Culinary Street Cred

Providence (**); Alain Ducasse; The French Laundry (***); Water Grill

Popup Concept

Chef Paul brings an elaborate 13+ course tasting experience to Feastly. His menus feature products from local purveyors, fishermen, and agriculture. Look for elevated dishes like foie and summer truffle ravioli.

Fun Fact

His guilty pleasures? Chocolate and salt.

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ON THE LAM: ARON HABIGER

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Culinary Street Cred

Petit Trois in Los Angeles; The North Left and The Crosby in Santa Ana; Naked Japanese Bistro in Salt Lake City

Popup Concept

On The Lam: Sophisticated, Pacific Northwestern cuisine reflecting Chef Aron’s Washington roots and his culinary travels.

Fun Fact

The one ingredient he always keeps in his fridge is Sriracha.

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Behind The Feast


HANK AND FRIDA BURGER TIME: JAMIE LAUREN

jamielaurenhankfrida

Culinary Street Cred

Beechwood in Los Angeles; Absinthe in San Francisco

2005 San Francisco Chronicle‘s “Rising Star Chef”

2008 Restaurant Hospitality’s “Rising Star Chef”

Popup Concept

Hank and Frida’s Burger Time: Named after Chef Jamie’s two dogs, it celebrates all things burger and sides, like tater tots, deviled eggs, and homemade pickles.

Fun Fact

Chef Jamie was the only Bay Area “cheftestant” on season 5 of Top Chef, airing in 2009. Though she doesn’t compete anymore, she does work on the culinary production of shows like Top Chef and Master Chef.

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Behind The Feast


 

THE PINK LADY PROJECT: GARY NGUYEN

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Culinary Street Cred

Westbound and Alma in Los Angeles; Melisse (**) in Santa Monica

One of the 2016 Zagat LA’s “30 Under 30” 

Popup Concept

The Pink Lady Project: Fusion menus inspired by travels in Australia and Asia, showcasing fine-dining chops and light, fun dishes.

Fun Fact

When he’s not cooking, Chef Gary runs Cork District, an apron brand he started in 2014 with fellow LA chef Joe Johnson.

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MODERN SEAFOOD: JUSTIN MAUZ

img_1317Culinary Street Cred

Coi (**) in San Francisco; Joel Robuchon at the Mansion (***) in Las Vegas; Sixteen (**) and L2o (***) in Chicago; Osteria, Zahav, Fork, LaCroix, Parc, and Le Bec Fin in Philadelphia

Popup Concept

Chef Justin is bringing the elevated seafood style of two Michelin-starred Coi to his popup diners. An intimate setting with a fine-dining menu, service, and chef.

Fun Fact

When he’s not cooking, the chef loves hangin’ with his dog Reggie and experiencing the beauty of Sonoma.

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BANH OUI: CASEY FELTON & ARMEN PISKOULIAN

bahn-oui

Culinary Street Cred

Her: Providence and Red Medicine in Los Angeles

Him: Michael’s in Santa Monica, Scarpetta in Beverley Hills, The Tasting Kitchen in Los Angeles

Popup Concept

Banh Oui: So much more than the banh mi sandwich, like roasted squash with caramel. This chef duo also caters events and serves up grub at Smorgasburg LA.

Fun Fact

Casey’s all-time favorite meal was at The French Laundry. At The Tasting Kitchen, Armen enrolled in their whole-animal butchery program.

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Behind The Feast

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