Brandon Rowan-Taylor, a Bay Area native, is an acclaimed Sommelier, Personal Chef, and Event Producer. His culinary expertise is deeply rooted in Northern California's rich agricultural heritage. Educated in viticulture at UC Davis under the tutelage of Robert Mondavi and in beer brewing with Charles Bamforth of Sierra Nevada, Brandon's diverse background sets him apart. His passion for wine, ignited in Tuscany, led him to join The Court of Sommeliers in 2009, excelling as a Beverage Director, Wine Importer, and Educator.

Brandon's prowess extends to world cuisines, where he excels in creating exceptional menus and delivering unparalleled dining experiences. He has honed his skills at prestigious venues like The Moss Room, SF Academy of Sciences, and Shakewell, showcasing his ability to blend culinary innovation with a deep understanding of hospitality. Brandon Rowan-Taylor is not just a chef; he's a culinary artist, making every dining experience memorable.

We can accommodate dietary and allergy restrictions

Sardines & Olives

Patatas bravas ~ purple potatoes, tomato paprika sauce

Ensalada Espanola ~ heirloom tomato, green olives, manchego

Paella por Todos ~ custom paella

Pot du Crème ~ with fig tapenade

We can accommodate dietary and allergy restrictions

Antipasti ~ calabrese sausage, olives, pecorino

Insalada ~ heirloom tomato, burrata, purple basil

Pasta ~ gnocchi cacio e pepe

Pesce ~ poached monkfish, sweet potato, green beans

Dulce ~ apple frittata