Chef Hannah

I grew up in Los Angeles and NYC, spending profoundly life-changing months in France and Australia as a child. I feel honored and privileged to have been influenced by early exposure to the world and all its differences, which I hope parlays into my approach to cooking and day to day life.

Classically trained at the Institute of Culinary Education in NYC, I first cut my teeth under Chef April Bloomfield at The Breslin, moving to the Bay Area to further expand my education at Sons and Daughters, Michael Mina, AQ and the much beloved local favorite, Dopo in Oakland.

From each restaurant, each travel experience, my goal is to leave a positive impression that lingers with you and yours: that you can feel satiated and nourished regardless of your needs and preferences. Diets and restrictions do not have to be so drab when you can enjoy the world on your plate! As someone who has had stomach issues (yet to be diagnosed) and several lifestyle changes in my 40 plus years of life, I empathize with the inablilty to tolerate certain foods for periods of time. It would be my pleasure to accommodate you however I can.

Focusing my services in the Bay Area, where I have lived and worked for over 7 years, has given me roots in one of the most bountiful regions of the US. There is so much here, from foraged mushrooms and sorrel, to vegetables I never knew existed! Farmers Markets and purveyors that keep on giving. Hello Berkeley Bowl! Tokyo Fish Market! The Butcher Shop! The essence of the joy I find with these things and my colleagues is something that I would like to share with you. I look forward to meeting you!