Chefs

The Chefs’ Warehouse chief objective is offering our Chefs everything they need to be a success. We specialize in inviting foremost experts in specific...

On a mission direct from the motherland of Spain, Chef Oscar and Chef Rodrigo have created a contemporary Catalonian oasis in Walnut Creek, California.

the chef Lars Smith prepares to open State of Mind Public House, a homage to California beer and food in Los Altos. A First Place...

James Beard Award Semi-Finalist Justin Severino is the Executive Chef and co-owner of both Cure, and Morcilla, Pittsburgh neighborhood restaurants dedicated to local sourcing and seasonal cooking.

Tavis and Sarah Rockwell met in the kitchen: He was a line cook, she, a pastry chef. Eight years later, they approach their fourth wedding anniversary. Tavis is now Executive Chef of Louisville’s LouVino Restaurant, a prospering Southern-style, culinary inspiration, while Sarah serves as his Chef De Cuisine.

If you didn’t know, Sierra Nevada Brewing Company is much more than a company boasting some of the finest IPAs in the galaxy. It’s a virtual ‘green’ planet unto itself.

Bottega’s Chef De Cuisine Art Coutinho and Villa Manodori Artigianale Balsamic Vinegar

Originating in Angwin California, the heart of the Napa Valley, Sparrow Lane Vinegars were born from European ancient methods using only the finest wines...

Ten Bay Area CW Chefs and Their Favorite CW Ingredient of the Moment Who: Chef Sam Ramadan Restaurant(s): Boca Tavern (Novato CA,) Boca Pizzeria (Novato, CA) Boca Pizzeria...

Francois Mellet, Chefs’ Warehouse Corporate Pastry and Chocolate Specialist, is honored in the 2012 Guinness Book of World Records for creating the largest chocolate sculpture on earth. Known for his precision and innovation, Mellet was the first chocolate specialist to bring “bean-to-bar” chocolate classes to North America.