VIP DINNER:
MENU:
Discover the amazing menu dreamed up by our guest chefs! From Basque-inspired appetizers to Californian duck and incredible French desserts and chocolates, paired with the best Napa wines, we will make sure you have a wonderful experience at the VIP dinner!
Discover the amazing menu dreamed up by our guest chefs! From Basque-inspired appetizers to Californian duck and incredible French desserts and chocolates, paired with the best Napa wines, we will make sure you have a wonderful experience at the VIP dinner!
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Chefs
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Chef Roland Passot grew up in Lyon, the culinary capital of France, and began cooking as an apprentice at the age of fifteen. Trained by some of France’s most famous chefs, Passot soon became an assistant sous-chef to Chef Jean Paul Lacombe, the two Michelin star chef of French Gastronomic institution Léon de Lyon. As a young man, Chef Passot crossed the Atlantic to spend four years cooking in Chicago at Le Francois, before being hired away to open The French Room at the legendary Adolphus luxury hotel in Dallas. There, Chef Passot earned national accolades for his cuisine, which he served to both Hollywood celebrities and European royalty.
Chef Roland has been awarded the James Beard Award for Best Rising Star Chef in 1990, James Beard Best Chef in California 2005-2007, Inducted into the Maitres Cuisinier de France in 1991, Best Food and Best French Restaurant by Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4-starts by the San Francisco Magazine, 4-stars by the San Francisco Chronicle, 1star by Michelin 2006, and has been on the Top 100 Restaurant List since 1998 (when it was first published), in the San Francisco Chronicle. |
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Chef Gerald Hirigoyen grew up in the Basque region of France surrounded by a strong cooking culture and his interest in the kitchen started at an early age. After having developed his skills in his hometown of Biarritz, Gerald moved to Paris to start his patisserie apprenticeships at the age of thirteen, before coming to the San Francisco Bay Area more than 30 years ago. He opened his first bistro – Fringale – in 1991, and in 2002, Gerald and his wife, Cameron, brought the French-Basque flavors he was raised on to downtown San Francisco with the opening of Piperade.
The Hirigoyens’ restaurants and Gerald Hirigoyen’s accomplishments have been featured in such renowned national food journals as Gourmet, Bon Appetit, and The New York Times. He was named one of “Food & Wine Magazine’s Best New Chefs in America” in 1994 as well as San Francisco Magazine’s “Chef of the Year” in 1995 and a second time in 2003. In 2006, Gerald was a nominee for the James Beard Award: “Best Chef, California.” Gerald and the restaurants have appeared in television programs on The Food Network, ABC, CBS, PBS, and NBC. |
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Chef Nicolas Delaroque found his passion for food early in life. Since the age of 14, food has been his focus. He attended culinary school in Paris, spent summer seasons cooking in Corsica, and winter seasons cooking in The Alps, and began his professional career in the kitchens of Paris. At the age of 23, he left France and cooked and traveled his way through Australia and Canada, ultimately finding his place in San Francisco. Nicolas has cooked with some of the Bay Area's great chefs, including Dominique Crenn and David Kinch. Since opening his own restaurant, Nicolas has received much acclaim. Everyday, Nicolas feels fortunate to do what he loves and be able to teach others. Nicolas is a stickler for technique, but strives for the perfect balance between work and fun in the kitchen. Nicolas describes his food as gourmand, intuitive and spontaneous, with a little bit of tradition. He continues to be inspired through his travels and voracious reading.
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Chef John Chacon began his culinary journey in a small Spaniard town in Northern New Mexico. He began working at the age of fifteen and was greatly inspired by Chef Ruby Gallegos, but also his grandmother’s homemade cooking, full of spices, meats and fresh vegetables that carried a warm and natural sense of Welcome to anyone who entered their home. This was not merely cooking, but a way of life passed on from generation to generation.
After gradually working his way up the ladder from all kitchen stations, he had the opportunity to work at the Mandalay Bay Hotel in Las Vegas, under Executive Banquet Chef Richard Ross, Certified Master Chef David Kelleway, the main Hotel Executive Chef and his Assistant Executive John Bray. His talent and passion were then recognized by the staff of the Border Grill Restaurant “Two Hot Tamales”, which helped him reach a defining point in his career and decide to begin an independent culinary path in the San Francisco Bay Area. Now, as Executive Chef Partner at Elevation LVK Restaurant & Bar in Livermore CA, at Qube Aviation Catering ant at Vineyard Table Catering & Events, his passion for cooking and people has taken a life of its own. |
Desserts by:
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Chef Claude Le Tohic, Chef Partner, and conceptual visionary of ONE65, brings a combined 12 Michelin-star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic’s decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic’s vision is to celebrate modern French cuisine without pretense, incorporating California’s fresh produce at its finest, and to offer a full range of menus -- from casual pastries and coffee to French-California fine dining -- for every taste, every hour, every occasion.
Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). Despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world. |
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Chef Yannick Dumonceau brings more than 15 years of experience as a sophisticated veteran pastry chef to the dynamic San Francisco culinary scene as executive pastry chef at ONE65. Motivated by colors, tastes, sounds, and emotions, Dumonceau realized that nature is his biggest inspiration for making standout pastries.
For him, pastries are always the highlight of celebrating various occasions and one of the reasons why this career excites him. At ONE65, Dumonceau is an essential member of the team as executive pastry chef and enjoys the different dynamics of working at ONE65’s Patisserie & Boutique, as well as ONE65’s Bistro & Grill and gastronomic, O’ by Claude Le Tohic. |
Chocolates by:
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Chef Juan Contreras' dishes, as Chef Pâtissier at Atelier Crenn, insinuate appearances and are meant to trigger memories, evoke emotions, and stimulate senses as they embody the restaurant’s mission: to encourage guests to engage in culinary dialogues. Chef Contreras’ philosophy and inspiration comes from respecting the past, searching for those small intricacies within nature, and highlighting landscapes, flowers, and aromas, all of which have the power to galvanize and convey language.
Chef Contreras has worked and traveled extensively and finds himself using cooking as a form of personal expression and creativity. Having discovered his persistent interest in food from an early young age, Chef Contreras enrolled in The Art Institute in Los Angeles, where he was simultaneously hired for his first job at a local fine dining steak house. He worked his way up from pastry manager to the grill station, where he learned the art of butchery and how to hone meat temperatures. Looking for a change in kitchen scenery, Chef Contreras transitioned to a new position at L’ Orangerie, where he learned French cooking techniques. On his days off, Chef Contreras apprenticed for some of Los Angeles’ top chefs to gain further mentorship. Chef Contreras then moved west to Santa Monica, where he persistently called and emailed Chef Dominique Crenn to snag a spot in her kitchen at Abode. As part of the opening team, Juan was able to learn every station in the kitchen and quickly ascended to Sous Chef, where he nurtured his appreciation for modern cooking and pastry. When Chef Crenn was presented an opportunity to move to San Francisco for the head Chef position at Luce in the Intercontinental Hotel, Chef Contreras went with her; as Executive Sous Chef at Luce, he played a large role in menu development and execution. Luce garnered a Michelin star in its first year of operation under the dynamic duo of Chef Crenn and Chef Contreras. After 2 years at Luce, Chef Contreras decided to reboot for inspiration and left on a one year sabbatical, which encompassed stints at Alinea, De Librije and Oud Sluis—all three Michelin star awardees. Chef Contreras then relocated back to San Francisco and to Atelier Crenn, an ambitious yet personal restaurant created by Chef Crenn, which garnered a Michelin star in its first year of operation and a second the following year in 2012, making it the first US restaurant with an executive female chef to hold two Michelin stars. In November 2018, Atelier Crenn broke its own record and became the first US restaurant with an executive female chef to receive three Michelin stars. In 2019, Chef Contreras was nominated for a James Beard Award for Outstanding Pastry Chef. |
Guest Speaker
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Shadi Bakour is the Co-Founder & CEO of PATHWATER.
PATHWATER is the most disruptive and innovative brand that's changing consumer habits in the bottled water industry. He drives the overall vision and strategy for the company. Prior to founding the PATHWATER, Shadi worked at Abraaj Capital in the Chief Investment Office and at Booz Allen Hamilton as a Cost & Risk Analytics Consultant. At Booz, Shadi built systems that saved the Depart- ment of Treasury over $10M per year. Shadi received a full scholarship and Bachelors with honors in Finance and Economics from George Washington University. During high school, Shadi was awarded a full scholarship to Culver Military Academy, where he graduated with the highest leadership ranking within the military system. Shadi is an exceptional leader with a strong background in business and finance. He started college math courses when he was 9 years old and completed Calculus before high school. His athletic achievements include marathon runner, captain of his collegiate soccer team, Junior Olympic fencer, and competitive swimmer. |
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Chocolaterie de Puyricard is a family-owned chocolate factory near Aix-en-Provence, in the South of France, created in 1967. At the very start the Grandma Marie-Anne Roelandts prepared the chocolates in her own kitchen while her husband Jan-Guy delivered their customers in his little truck. From 1967 to today, Chocolaterie de Puyricard has gone from strength to strength, without ever compromising its founding principles: family, craftsmanship, expertise and quality. The production process did not change except the numbers of employees which was multiplied to respond to the growing demand for the exceptional confectionaries of Puyricard. The raw materials are selected directly from producers all around the world by Mr. Roelandts himself, the “Maître Chocolatier”. He ensures the highest quality and the best taste of “homemade”, direct heritage from his parents.
Since 2010, Chocolaterie de Puyricard became the first French food company to be awarded by the Entreprise du Patrimoine Vivant (Living Heritage Enterprise) label, a guarantee of excellence recognized by the French Ministry of Economy. The Puyricard network represents today 20 stores mainly located in the south of France and also 3 situated in Paris. Answering to the abroad demand, Puyricard often trades with international partners as in Sweden, Moldova Republic, USA, Japan or even UAE. |
Beverage
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Chateau Potelle was born when we moved from France in 1980, to be part of the California winemaking adventure. We wanted to be creative in making wine rather than being constrained by the years of traditions that existed in France.
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Founded in 1982, Roederer Estate is nestled in Mendocino County’s cool, fog-shrouded Anderson Valley. As the northern California outpost of Champagne Louis Roederer, it builds upon a centuries-old tradition of advanced viticulture and fine winemaking. With 600 acres of proprietary vineyards, it is among the very few American sparkling wine houses that only sources estate-grown fruit. Special oak-aged reserve wines are added to each blend in both the multi-vintage and vintage cuvées, which are 100% estate-bottled.
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Domaine Anderson is tucked in the hillsides of Northern California's Anderson Valley. The cooling marine layer that is characteristic of this region provides ideal conditions for the cultivation of pinot noir and chardonnay grapes on its own 50-acre vineyard. Domaine Anderson's 100% estate-grown wines are crafted with precision and minimal intervention in order to best express the uniqueness of the terroir. The winery's commitment to land stewardship and sustainable practices extends to each its vineyards, including a rotating calendar of crops and livestock integral to the certified organic and biodynamic Dach vineyard.
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Redbreast has existed since 1903, when the Jameson Whiskey distillery began supplying whiskey to Gilbey's wine & spirits merchants. According to Irish Whiskey folklore, the managing director of Gilbey's was a keen ornithologist and named three of the company's Irish whiskeys after birds. On the verge of disappearing altogether the Redbreast brand was revived by Middleton Whiskey and is one of the most decorated Irish whiskies. Redbreast is the largest selling Single Pot Still Irish Whiskey in the world.
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The AXR dream began with four friends sitting around a table sharing, dreaming, laughing, and occasionally sipping! The room was filled with an intense passion for wine and a good intention to be true to themselves and the history of Napa Valley: this is where AXR was born. By utilizing modern and innovative techniques in the cellar, we extract the unique soul of Napa Valley's soils into wines enjoyable now, or many years to come.
The FAB 4, as we call them, are our three founders: Kelly Trevethan, Mark Schratz and Don Van Laeken, as well as our winemaker, Jean Hoefliger. This group of unassuming romantics believes in paying homage to the pioneers who had the vision, planted the vines, and grew the Napa Valley lifestyle. Our team is looking forward to engaging with new people, telling a joke or two, and sharing great wine! |
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PATHWATER is the first in the beverage industry to offer purified water in a uniquely REUSABLE bottle. The hybrid model incorporates the best of both worlds, a reusable bottle and convenient to find reverse- osmosis filtered water. Intended as an environmentally-friendly alternative to single-use packaging. As an impact-driven brand, PATHWATER's primary goal is to launch a revolution that will reduce plastic waste and disrupt a historically profit-driven industry.
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Table design
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Here at Bella Notte Events we plan elegant and fun, celebrations. Our bespoke approach to event design is a perfect fit for savvy clients looking for a unique and stylish celebration, from small gatherings to lavish affairs, we design for you. We adore fashion and design with a European flair to create events your friends and family will talk about long after the last flute of champagne is gone. We are available to discuss your dream event, and if you don't know where to start, we can help there too.
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- La Soirée is a 21+ event -
