We vet all our guest Chefs in person to ensure they will meet your standards and are a strong fit with our culinary vision. Their trial meal is a true test of skills, expertise, inspiration, and enthusiasm. We think you’ll be fond of them and their gastronomic creations & artistry!

Chef Teena Arora

Chef Teena Arora began her culinary journey at her family owned and operated Steakhouse, American roadside, and Indian restaurants in the Midwest. Over the span of 25+ years, she was able to demonstrate and hone a multitude of skills in the food industry, but most notably Culinary Instruction & Education. 

Chef Teena is well known as, Currysutra® and has been teaching Indian vegetarian & vegan Indian cuisine in the San Francisco Bay Area for a decade now. Her clients include Whole Foods Salud Cooking & Lifestyles School in San Mateo, Stanford University's Avanti Dining Society at Governor's Corner, Cavallo Point (guest Chef), the San Carlos Adult Center, and many private individuals, as well as Corporate clients. 

For the past three years, Chef Teena has competed in national food competitions like, the World Food Championships (WFC) in Las Vegas, the Live Well Network’s FoodRush Summer 2014 Grilling Competition hosted by Chef Ryan Scott, a native Californian, local Bay Area Chef, and she participated in the San Francisco Bay Area Travel & Adventure show sponsored by Cuisine Noir and the 16th Annual World Veg Festival hosted by the San Francisco Vegetarian Society (SFVS). 

In addition, Chef Teena has engaged in continuing education pursuits with the reputable, Shaw Academy where she has obtained foundational certificates in Personal Nutrition, Sports Nutrition, and Diet & Weight Loss. In addition, she has obtained certificates in Stanford Introduction to Food & Health and Child Nutrition courses via Coursera. Chef Teena has also conducted Wellness seminars in partnership with ConcernEAP for Corporate clients. From an academia standpoint, she has a Masters degree in International Management & Marketing, and a Bachelors degree in South Asian Languages & Cultures, and Business Administration.

More recently, Chef Teena has partnered with Thumbtack, Cozymeal and Verlocal to offer a culinary experience at her Chef's table. Students partake in hands-on cooking classes and share a meal together from the fruits of their labor. The classes are interactive and engaging, educational and gastronomically belly-pleasing. 

Currently in the works, her passion project.  A partnership with Atherton Appliance & Kitchens, Chef Teena offers an exquisite, one-of-a-kind culinary  program, "Explore Culinary Arts" with infinite passion, love and warmth. You can learn more about this initiative on the dedicated our story page here on this website. Local, passionate, and trained chefs along side Chef Teena will be front & center of this new culinary experience! Come taste & see what sets these Chefs apart in the industry.  Enjoy an educational, intimate, relaxed and delicious evening at our Chef's table! 

Chef Teena is dedicated to sharing her knowledge & obsession of plant based foods, and the medicinal benefits of Indian spices.  She is also crazy about mindful, healthy & Ayurvedic cooking. When Chef Teena is not in the kitchen, she enjoys kickboxing & boot-camp, cycling and yoga, globetrotting, watching The Ellen Degeneres Show, music concerts, dining out, entertaining, and spending time with family & friends. For more information about her culinary passion & beloved child, visit her website at www.currysutra.com.


Chef Tony Dietz

Chef Anton ("Tony") Dietz, a native of Germany, and a graduate of the Hotel & Restaurant Management program at San Francisco City College, has honed his culinary skills for more than 45 years in some of the most prestigious hotels, clubs, and restaurants in the San Francisco Bay Area.

Some of these establishments include the Mark Hopkins Intercontinental, Stanford Court, and Miyako and Fairmont Hotels, and the Bohemian and Pacific Union Clubs. Chef Tony was also a full-time Chef Instructor at the California Culinary Academy in San Francisco, and held the positions of Executive Chef and Corporate Director of Food Services for Saga Corporation and Atari, Inc., respectively.

Chef Tony also served on the Board of Directors of the Chefs association of the Pacific Coast, and conducted food-garnishing seminars for hotel kitchen staffs and caterers throughout the US. He also created prop foods for Aaron Spelling Productions, for such TV shows as Love Boat, Dynasty, and Hart to Hart, and directed the reorganization of the Commissary and Executive Dining room at 20th Century Fox studios in Los Angeles, California.

For the past 18 years, Tony has been Chef de Cuisine at Governor's Corner Dining Societies at Stanford University. His core specialties are kitchen ergonomics, quantity cooking, food presentation for plates, platters & buffets, and knife skills.

Chef Tony is passionate about holistic eating, sustainability, wholesome foods, and giving your body the nourishment it needs. When he is not in the kitchen, Chef Tony enjoys classical music, walking, traveling, dining out, and spending time with his grandchildren.


Chef Amy Fothergill 

Chef Amy Fothergill's background includes over 25 years of cooking experience and she has a degree from Cornell University's School of Hotel Administration. She has worked in restaurants, catering and healthcare foodservice as well as in the software business as a professional instructor and curriculum developer for a prominent Silicon Valley company. Now that she is a mother of two, she has adapted her technical cooking knowledge to teach others how to prepare healthy, easy and, most importantly, delicious food. She is well known as The Family Chef.

Currently, she teaches cooking classes privately as well as at grocery stores in the San Francisco Bay Area, she has been a guest chef for the Farmers Market at the Ferry Building in San Francisco and she performs cooking demos around the country. She is a speaker, consultant, blogger and the author of the award winning gluten-free cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. For more information, visit her website at www.amythefamilychef.com.


Awards and Accolades

 
 
 
 
chef bruno

Awards and Accolades

Won a total of 12 medals in American Culinary Federation sanctioned cooking competitions; 3 gold, 7 silver, 2 bronze.

Chef Lesa Jackson Nunes

Lesa Jackson Nunes is a formally trained chef with Le Cordon Bleu, internationally externed in Italy; grounded in French technique.   She is an Executive Chef /CEO with over 26 years professional production experience in a variety of venues: from large volume to small artisan concepts ~ catering, stadiums, multi-unit restaurants, and hotels. 

She began her career on the East Coast working her way up for 12 years in fine dining Michelin rated restaurants with Master Chef Harmut Handke and Executive Chef Don Hauck.  The last 14 years has been in California running large volume accounts as well as small artisan ones.

Lesa has taught cooking classes in a variety of venues around the SF Bay area and wine country. Prior to having her own business, her favorite places to work were Ritz Carlton, Whole Foods Market, Italy at Badia a Coultibuono, and opening an 11 kitchen stadium was challenging and fun.  She has led teams of 8-50 people running accounts no less than $2.4 to 7 million/ yr. to $22 million.

Lesa is presently launching her own multi-pronged culinary business – believing deeply in conscious business + the craft of true artisan food + structured professional management style is the key to securing good, clean food for future generations.  It can be complex and rewarding, but not hard!  She’s active with culinary pursuits, kitchen operational consulting, teaching and writing. 


Chef Bruno Ponsot

Chef Bruno was born and raised in the Eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a chef.

After two years he graduated first of his region, he then fulfilled his military obligations in the French Navy. After that he worked in Burgundy, did a brief stint in London Trader Vic’s then returned to France to work at the world renowned Paul Bocuse Restaurant in Lyon as a pastry chef. Then he did an externship at Gaston Lenôtre Patisserie in Paris. Chef Bruno also worked a summer season with Alain Ducasse on the French Riviera then emigrated to Orlando, Florida where he spend the next 23 years as a chef in various successfully acclaimed French restaurants such as Le Coq Au Vin before opening his own bakery & café, Bruno’s Gourmet Kitchen, which he ran for 9 years until the financial turmoil that we all know forced him to close his doors.  That’s when he decided it was time to change and headed out to California where his craft would surely be more appreciated. He is currently working as a culinary instructor at the International Culinary Center in Campbell.

When Chef Bruno is not working, he enjoys gardening, playing  guitar, tennis, or the famed French card game, “tarot”.