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MEET OUR TEAM

At Executive Chef we are guided by simple but passionate beliefs. Make great food, have a great time and teach people about making great food while having a great time.

We are a mobile culinary event company and our team travels great distances (literally and figuratively) to make your event memorable.

Let Executive Chef design a hands-on cooking party or culinary competition that will bring your staff closer together and equip them with mad cooking skills. 

Alex Tamburro

Owner & Founder

Charles Gall

Event Producer

Everett Doner

Event Producer

Tatiana Costa

Event Producer

MEET OUR TEAM

FEATURED VIRTUAL CHEFS

 

CHEF JESSE BLOOM

Chef Jesse Bloom of Sacred Kitchen has been cooking up goodness for over 20 years. His specialty is Global Soul Food Cuisine and bringing people together around the Universal Language of Food. He's excited to bring his brand of flavor, fun and connection to your living room during these most unusual times. Learn more about his work and company at www.sacredkitchensf.com.

CHEF STEVEN RUBIN

Chef Steven grew up on Philadelphia's Main Line. He graduated from the Culinary Institute of America in Hyde Park, NY in 1994. During his internship, he fell in love with San Francisco and the Bay Area. He perfected his craft at a number of establishments including Starts Restaurant, working as a Sous Chef for Jeremiah Tower. Steven is currently Executive Chef for Red Door Catering Company in Oakland. He is also emcee/manager for Executive Chef Events traveling the country when time allows. One of his most memorable experiences was cooking for Jacques Pepin (Grilled Veal Partnerhouse).

CHEF DAVID ELIAS

David Elias is the founder and Chef of dine@, as well as a freelance chef, instructor and designer in numerous culinary and development capacities . A San Francisco Bay Area native, Chef Elias has trained and worked at several of the region's most highly regarded veteran restaurants including Hawthorne Lane (San Francisco), Bay Wolf (Oakland), and Thomas Keller's Ad Hoc (Yountville). Bringing this fine dining experience together with an everyday appreciation of great food and cooking has fueled his more recent successes as chef for Heart Wine Bar, Kitchenette, and Ebbett's Good to Go.  David's experience as an instructor and mentor brings together his talent for the craft; a life-long love of cooking with over a decade professional experience; and his passion for sharing, inspiring, and building community through food.

CHEF PAUL F. WIGGINS

Raised in So. Cal and by age 5, I knew I was going to be a Chef. My dad’s work moved us to Brussels, Belgium in '75 where I started cooking at small neighborhood cafes, while finishing High School at the International School of Brussels (diploma ‘76). My father made the most of his time with family. He LOVED to cook & I wanted to learn how he did it. I made myself Dad’s Sous Chef, and on my birthday, August 19, 1963, he presented me with my first cookbook, “The Boy’s Cookbook”, which I still own. The book confirmed my dreams of spending a career in professional kitchens. I have never had a regret or doubt about doing so. From Brussels to Philly, Ft. Lauderdale to Jackson Hole and to San Francisco, about its Bay and through the Napa Valley, I have, since 1975, cooked for a living with great passion and panache! Bon Appétit!

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