Diane has mastered the art of the Paleo diet, eliminating the use of gluten, grains, legumes, and refined sugar in any dish she creates.
Originally from Texas, Davidson moved to Los Angeles as an adult. She then journeyed to San Francisco to become a certified Nutrition Consultant and Therapeutic Chef.
Balancing macronutrients to ensure the best vitamin and mineral content for her dishes, Diane utilizes the highest quality local produce. She obsesses about finding the best vegetables, fruits, pastured meats, and organic nuts and seeds.
Born and raised in the Maryland/D.C metro area, Urban began cooking when he was four years old with his mother, preparing dishes such as Hungarian Paprikash and Coq Au Vin. At age 17, he decided to enter the restaurant industry.
Chef Urban has worked under great chefs like Johnny Monis, a past James Beard nominee, when he moved to Seattle to reopen Blue Onion Bistro as Executive Chef. Moving to San Francisco, he opened Yuzu as an Executive Chef, training alongside master sushi chef Hiro Hashinomoto.
Matthew brings all of his cross-cuisine experience to create food that has a strong focus on California-Mediterranean tastes with an infusion of French and Japanese.
Fun fact: Matthew worked for Munchery chef Steven Levine while at the Cosmopolitan!
Debut dish: House Made Sugar Snap Pea Ravioli “Carbonara’
We have some fantastic chefs joining Munchery this week, bringing their diverse backgrounds and food styles to the table.
Chef Reccio was born and raised in a small fishing town south of Lima, Peru, called Chorrillos. Reccio fondly remembers helping his grandmother procure fresh fish from the market nearby, which ignited his passion for local, high quality seafood.
Arriving in San Francisco at the age of 18, Chef Reccio began his official culinary career at Enrico’s Sidewalk Cafe in North Beach. Working his way through Boulevard, Cosmopolitan, Pomelo, and others, he finally returned to his roots to help open Limon Rotisserie where he designed the menu and ran the kitchens for all three locations.
Alex loves to cook traditional Peruvian dishes with modern techniques and interpretations.
An alum of the legendary San Francisco restraurant, Gary Danko, creating fine cuisine is Chef Macomber’s forte. His philosophy on food is that it is a personal and trusting experience. Originally from Hawaii, Bronson grew up eating local and organic food from an early age. And it should be no surprise that this islander has a deep appreciation for locally caught, fresh seafood.
He dedicates himself to creating unique offerings that combine his classical French training with touches of his Hawaiian heritage.
We’re very excited to have Jon Helquist join us as Culinary Manager after a long-standing career working in some of the nation’s most progressive restaurants such as Quince, Chez Panisse, Seghesio Family Vineyards, and other fabulous establishments in the Napa Valley.
Growing up fishing, hunting, and foraging in Oregon’s lush Willamette Valley, Jon set the foundation for a love of cooking as well as an affinity for fresh, local ingredients.
Jon took the plunge at age 18 and rode the Green Tortoise (a bus that ran from Portland to San Francisco) to start a life in the food industry in San Francisco. He started at a coffee shop and worked his way to managing the venue.
His journey eventually took him to Chez Panisse, where he spent the better part of a decade immersed in one of the nation’s most decorated restaurants.
He began his first year hand making pastas and soups, while soaking up all the knowledge he could from this iconic staple of the Bay Area food community. Two chefs took him under his wing, Catherine Brandel and David Tannis. Working with these chefs, and in the Chez Panisse environment, helped shape his food philosophy, which is easy in theory, harder in practice – “Keep it simple.”
After nearly 10 years at Chez Panisse, Jon stepped out on his own as a restaurant consultant where he traveled to Italy and China to immerse himself in their cultures and gain new perspective on food, flavors, and textures. He brought this depth of experience to bear assisting on the opening of many well known restaurants like Quince, Oliveto and more.
Jon is most excited to work with a wide cross-section of chefs and work with them to create dishes that are fit with the local palate. We’re excited to have Jon here at HQ to work with our wonderful chefs to make Munchery the best it can be.
Get that second stomach for dessert prepped and ready because we have two new wonderful dessert chefs joining us at Munchery.
Chef Emily Guzzardi studied baking and pastry arts at the Culinary Institute of America in Hyde Park, NY, becoming immediately enchanted by the idea of having a small business while working at a bakery in Brooklyn.
Relocating to San Francisco in 2008, Guzzardi continued to foster strong connections with the food community through her work. In 2011, she decided to create her own business, BATCH baking, which specializes in exceptional homestyle baking.
Debut item: Marscapone Brownie
Diligently spending two years on a baking quest to create the perfect chocolate chip cookie, Chef Melissa Cohen finally achieved success. Leaving her desk job in 2012, she founded Salty Sweet, now serving her perfect chocolate chip cookie that has a twist – a sprinkle of salt.
Our customers have exclaimed, “Oh my deliciousness!” to her salty sweet cookies.
Debut Item: Signature Salty Sweet Chocolate Chip Cookie
We’re excited to welcome Chef Velvet Valentine to the team.
Velvet’s legacy goes all the way back to the the sister ship to the Titanic, where her great-grandfather was the Head Patisserie. Growing up making traditional Swedish dishes alongside her mother, she began cooking lessons with professional chefs at the age of 15.
Valentine received her formal training at the Prague Culinary Academy where she mastered a variety of cuisines, including vegetarian, vegan, and raw. She has had the honor of being Executive Chef at Oznot’s Dish in Brooklyn, New York.
Well-traveled, she brings her many experiences to the table as she hopes to bridge the gap between cuisines for a truly unique food experience.
Debut meal: Organic Manic Mushroom Tacos
We’re delighted to introduce two chefs who have been staples in the San Francisco food community recently.
Iso is the founder and head chef of forageSF and The Wild Kitchen, an underground supper club. Focusing on the abundance of local, wild, foraged food, he loves sourcing the best wild mushrooms, nettle, boar, and a large variety of local fish.
Check out when he’s hosting his next underground dinner here.
Born and raised in Atlanta, Georgia, Blair Warsham started cooking young as he assisted his grandmother in the kitchen. He’s worked all over the world, including France and Italy, cooking alongside Michelin-rated chefs Patrice Demangel of Sofitel Biarritz Miramar Hotel, Gerard Charbonier of Le Bougaincillier, and Jose Deancacleto of Holtel Million.
These days you’ll see Blair getting creative with graffEats, a pop up restaurant, and American Bao Bar, a new take on the popular Chinese bun.