Fall
Organic Harvest Benefit Reception & Dinner
One Market Restaurant, San Francisco
Kimberly Alter is a California native Chef who fell in love with San Francisco 11 years ago when she moved here to attend the California Culinary Academy. Since then she has worked in such highly acclaimed restaurants all over the Bay Area, including Acquerello, Gary Danko, Manresa and Ubuntu. Throughout her time working in these restaurants, she grew to have a deep respect and love for local and organic ingredients. Kimberly feels that the love and respect of the ingredients comes through in the food she creates. She strives to evolve as a chef, while respecting the integrity of every product.
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.
Ron Boyd is the Director of Research & Development for the culinary team at Beautifull in San Francisco. He is responsible for developing new recipes for their seasonally changing menu as well as overseeing back-of-house operations within the company’s new fresh foodspaces. The 2005 San Francisco Chronicle “Rising Star Chef,” brings more than 25 years of culinary experience in the Bay Area to his role at Beautifull. Positions at high profile restaurants such as the Grand Café, Domaine Chandon and most recently Aqua, give Boyd a deep respect for culinary technique and a philosophy of cooking that relies on the balance of flavors.
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.”
Donna Insalaco is the Executive Chef at Beautifull. She is inspired by a deep passion for the culinary arts and nutrition. Donna has over 20 years of experience that include stints at fine dining restaurants, high volume catering, commercial organic baking and boutique restaurant concepts. Donna recently held the position of Vice President of Operations for Fullbloom Baking Company, where she led the company’s expansion of operations and pioneered the bakery’s new facility organic certification. Donna’s inspiration for combining unique flavors with foods healing properties has helped guide her to the success she has today. Donna received her culinary and hospitality training from The New York Technical College and has honed her skills at many industry culinary events, including Dom Perignon’s Seminar Gastronomique and Food and Wine Pairing.
John Mitchell is the coordinating chef for this event, bringing together top culinary artists annually since 1993. John is also the Senior Vice President, Product Development & Merchandising for Beautifull. He is committed to the development, distribution and innovative retailing of organically produced products. Since 1997, as Director of Operations/Food Service for Whole Foods Market, John has designed, developed and operated innovative prepared foods departments within Whole Foods Market stores throughout California, the Pacific Northwest and Canada. Prior to Whole Foods, he spent seven years as a Chef/Partner of Lark Creek Restaurant Group. John began his career at Culinary Institute of America in Hyde Park, New York and remains an active alumnus. He currently sits on the Board of Directors of Revolution Foods, a company dedicated to delivering tasty and healthy meals and nutrition education to schools across the San Francisco Bay Area and the Los Angeles Metropolitan area.
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