chef amey
With more than 30 years of culinary experience, Chef Amey has led kitchens at celebrated Bay Area institutions. Her cooking is rooted in bold flavors, seasonal ingredients, and global influences shaped by private estate work and time spent cooking in France and Italy. A former Outstanding Chef of America, one of Amey’s most treasured career moments was cooking for James Beard, whose mentorship continues to inspire her approach to hospitality and food.
Chef Anna is a personal chef and professional dancer, passionate about creating food that brings people together. Every menu she makes tells a story and transports her clients on an experiential journey that highlights the joy of eating. She brings her love of local organic seasonal produce, compassionately raised sustainable meats, and wild seafood to every service.
Chef Dannon is committed to helping clients heal through food. Inspired by her mother’s culinary talent, she embarked on a journey that led her to discover the transformative power of nutrition. She has a background in culinary arts and holistic nutrition which is why she caters to clients with dietary needs, including allergy-friendly diets and postpartum clients. Her approach to the kitchen is infused with creativity and a desire to enjoy life, inspired by her two young daughters.
chef gary
A former biotech and pharmaceutical operations leader, Gary returned to school to pursue a lifelong culinary passion. Originally from Maine and Massachusetts, Gary has called San Francisco home for the past 13 years. Outside the classroom, you’ll find Gary at live music events. A food enthusiast at heart, Gary counts José Andrés as a culinary idol for both his celebrated restaurants and his humanitarian work with World Central Kitchen.
Chef Giovanni, a Brazilian-American chef born in San Francisco and raised in Brazil, is a graduate of The Culinary Institute of America and has spent the last four years building his career as a chef. Gio’s love for food began with his grandmother, Norma, whose Italian cooking inspired him to pursue the craft. Those early memories remain at the heart of his cooking, guiding his belief that food is about connection and storytelling. Blending Brazilian warmth with Italian tradition, Gio strives to please clients with his commitment to excellence and care in his cooking.
Born into a family of fishermen on a remote island in Unceded Coast Salish Territory, Gita’s life and culinary work is guided by a deep connection to nature. Her passion for food began in her grandmother’s kitchen, and eventually led to farming, then professional kitchens, including farm-to-table restaurants and wellness retreats. Now based in the Bay Area, she cherishes the abundance of fresh, vibrant ingredients. A personal chef since 2020, Gita draws inspiration from Japanese, Mediterranean and Mesoamerican cuisines. Her food weaves together mindfully selected ingredients to create nourishing and joyful meals.
chef mara
Chef Mara is from Petaluma and has been cooking for as long as she can remember. A natural creator, she loves bringing friends and family together, using food as a form of celebration. She’s known for her positive, unshakeable demeanor in the kitchen, helping steady even the most intense moments. She joined The Heirloom Chef for its community of creative women and the diversity they bring to the table. When she’s not in the kitchen, you can find Mara exploring the outdoors.
chef md
Chef MD is originally from the Philippines and grew up calling many places home, with Maui holding her heart for years. She began her culinary career in San Francisco and is thrilled to be back in the Bay Area, for its deep respect for food and craft. Cooking professionally for nearly two decades, MD brings a thoughtful, playful approach rooted in classical technique, island influence, and zero-waste values. She’s passionate about real ingredients, intentional flavor, and feeding people well.
chef nichole
Born and raised in Santa Cruz, Chef Nicole returned home in 2006 after living and cooking in places like Boston, Asheville, Austin, and LA. After 15 years running professional kitchens, Nichole was drawn to Heirloom Chef for our intentional approach and values-driven mission. She is inspired by the ability to source incredible produce grown just miles from home and by the community of farmers, fishers, and food lovers that surrounds the area. A career highlight was cooking for Jane Goodall and chatting with her about squirrels and her beloved pet blue jay.
Chef Paula’s culinary journey began long before her professional debut in 2007, rooted in memories of assisting her father in the kitchen as a child. With experience spanning hotels, restaurants, and catering companies, she now curates her own pop-up, Paeng, celebrating her heritage through innovative dishes. Based in the Bay Area, she draws inspiration from its diverse cultures and bountiful produce. Paula is deeply influenced by WOC chefs revolutionizing the industry, promoting inclusivity, and fostering a healthy work-life balance.
chef rivkah
Originally from Brooklyn, Chef Rivkah has called California home for over a decade. A lifelong nature enthusiast and forager, she brings a deep love for nature and storytelling to her cooking. She strives to turn meals into meaningful experiences and loves to find ways to incorporate wild and homegrown ingredients. When she’s not cooking (and making sure everyone stays hydrated!), Rivkah can be found caring for fruit trees, foraging, and crafting herbal medicines.
chef ronny
Chef Ronny is a dedicated culinary professional and proud Oakland native. With nine years of experience, Ronny has worked her way through the culinary ranks. Ronny joined The Heirloom Chef driven by her passion for providing fresh, local, and homemade food to those who need it most—whether supporting clients with medical needs or simply bringing world-class cuisine to busy households. One of her favorite culinary memories is catering backstage and finding herself in the middle of a moment shared by Mos Def, Talib Kweli, and Chris Rock after a “Black Star” performance—a testament to the extraordinary experiences her career has brought her.
Chef Toni has been a professional chef passionate about her art for over 10 years. She received her culinary degree from the Art Institute of California and landed her first cooking job at Levi Stadium. Her attention to detail and kind nature makes her a perfect fit for families with special dietary needs. Chef Toni loves using fresh seasonal ingredients to create bold and delicious comfort foods.
Born and raised in Cincinnati, Diane has worked in administration in the arts and culinary fields for her entire career. As a vegetarian, she appreciates being a part of a team that focuses on health-conscious eating and sustainable living. She is a level one Sommelier and enjoys discovering new wines at local wine tastings and visiting wineries during her travels. In her free time, she loves to spend her time outdoors, hiking local trails and kayaking.
natalie
