2008 Chef Biographies

Fall Organic Harvest Benefit Reception & Dinner
One Market Restaurant, San Francisco

Charlie Ayers is most widely known as the former executive chef for Google Inc., a position he won in a cook-off in 1999, judged by the company’s employees. While at Google, he gained a reputation for innovative, flavorful, and healthful foods that also good for the planet. Charlie's love of music and food have led him to cook for the Grateful Dead and to serve on the advisory board of Rock the Earth. His new restaurant, Calafia Café & Market a Go Go will open later this year in Palo Alto, California.

Patti Dellamonica-Bauler began her pastry career with the Lark Creek Restaurant Group in 1996, then launched PattiCakes, a Hollywood pastry catering business. She went on to become Pastry Chef at Wolfgang Puck’s Spago, then at Bistro Don Giovanni in Napa. In 2002 she returned to One Market Restaurant as its Pastry Chef. Patti features seasonal desserts made with the freshest of ingredients from the farmers’ market across the street at the Ferry Plaza.

Mark Dommen has upheld One Market’s traditions of excellence and innovation in American cuisine since becoming Executive Chef in 2004. Mark’s mentors include Hubert Keller of San Francisco’s Fleur de Lys, Gray Kunz at Lespinasse in New York, David Burke at Park Avenue Café and legendary Chef Jean-Louis Palladin of Palladin. From New York, he was invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. He describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.”

Christine Lee serves as the president of Charlie Trotter Foods, sprouted from the world-renowned restaurant, Charlie Trotter’s.  Charlie Trotter Foods brings the two decades of culinary philosophy and excellence of the restaurant to stores and homes in the U.S. and abroad.  Their line of certified organic sauces, marinades, vinaigrettes, and fully cooked heat & serve meats and vegetables take flavor, purity and convenience to new heights of excellence.

John Mitchell is the coordinating chef for this event, bringing together top culinary artists annually since 1993. John has been a Culinary Advisor and Research Development Consultant for the natural foods industry, following nine years as the Director of Operations/Food Service for Whole Foods Market. John spent seven years as a Chef for several restaurants within the Lark Creek Restaurant Group before that, including The Lark Creek Inn, One Market Restaurant and Lark Creek Walnut Creek.

Michael Orlandi has long had a passion for creating high quality food from seasonal, organic ingredients, and in 2007 he opened Gelateria Cici in Mill Valley.  In preparation he studied the art of making gelato from scratch from Italian dessert chef Luciano Ferrari, and conducted research in Italy.  Since opening the gelateria, Michael has developed hundreds of recipes using fruit, nuts, and vegetables from local farms.  He will bring his dedication to local and seasonal foods to Terra Madre in Turin, Italy this year, as a delegate for Slow Food Marin/Petaluma.

Charles Phan opened The Slanted Door in 1995, highlighting fresh, seasonal ingredients from small local farms in a small rotating menu of authentic home-style Vietnamese dishes. It was an immediate success, and Charles won the coveted James Beard Award for Best Chef: California in 2004. He believes that it is the duty of those in the food business to preserve cultural traditions. "Food is history—you can tell a lot about a culture by looking at how and what they cook and eat."