Chef Profiles and Recipes - Dine Downtown
Hanna Pham19Market
Hanna’s culinary journey began in the aromatic sanctuary of her mother’s kitchen, where she learned to create the intensely flavored dishes of Vietnamese cuisine, using the freshest ingredients and a variety of exotic spices. Long before becoming a chef, Hanna dropped a career in graphic design to pursue her passion as a professional singer, performing to audiences around the world. Her travels and passion for food gave her the opportunity to sample and incorporate the various cuisines of different cultures. These creations are showcased at her award-winning restaurant 19Market.
Hanna's favorite place in downtown is San Pedro Square, where she visits the Farmers' Market.
Signature dishes: Beef Noodle Soup, Shaking Beef, Seabass in Claypot.
PDF Recipe: Vietnamese Traditional Chicken Salad
Guillermo GonzalezGuillermo Gonzalez has extensive experience in French, American, and Italian cuisine, with a unique mix of cooking experiences including traditional, banquet and specialty cooking projects. He studied under William Smith at City College of San Francisco.
His favorite downtown spot, other than Affinity, is Original Joe's.
Signature dish: Crepes
Adam Hayes
Adam Hayes joined Marriott Hotels & Resorts in 2006 in his native Florida, and has since worked his way up through the ranks to his newest position as Chef de Cuisine at Arcadia at the San Jose Marriott. He graduated high school and then began working in kitchens - progressively moving from one establishment to another to continue to gain knowledge and expertise - until he decided to get really serious about a culinary career and attended Johnson & Wales University, first receiving an Associate in Science, Culinary Arts and then later a Bachelor of Arts in Food Service Management. His commitment to food and wine is so firmly entrenched now, that he even has a certification as a Sommelier from the German Wine School in Koblenz, Germany.
Christopher Graze
Executive Chef Christopher Graze presents a fresh seasonal menu that features sustainably farmed, all natural and organic chicken and meat from local ranchers, and fishermen, and the freshest bio-dynamic vegetables available from local farmers. Christopher has found his new home in Silicon Valley after relocating from the Napa Valley. His upbringing involved extensive world travel, in which he experienced many different cultures that helped to shape his love of globally inspired cuisine. He has worked under the tutelage of chefs from Spain, France, Japan, and Thailand, the result is a cooking style that presents a diverse variety of flavors and ingredients found all over the world. Chef Christopher has received an American Hospitality Sciences 5 Star 5 Diamond Award. “I believe that food is as much about fun and bringing together a group of people, as it is about substance.”
Matthew LeGentry
If Chef Matthew LeGentry were stranded on a desert island and could choose to bring only four foods with him, he wouldn’t mess around. His choices would be prime New York steak, sashimi grade ahi, premium extra-virgin olive oil and, oh yeah, some nice carrots to munch on.
Since the beginning of his cooking career, LeGentry has been obsessed with the quality of the individual ingredient. Italy is his favorite country and Italian his favorite food, because “it is so beautiful, and made with simple, pure ingredients. A dish can be made of three things and it explodes in your mouth.”
His favorite cooking implement is the whisk because of its multitasking power and he still goes out to buy a new knife with every paycheck.
The Grill is famous for its incredible meats, so when he goes home the chef likes to cook simple fish and veggie stir-fries for a change. If you are coming to the Grill for the first time, he recommends the awe-inspiring “Tomahawk” rib chop, a Flintstones-size 30-ouncer.
Claudio Zorloni
Claudio Zorloni was born and raised in Giussano, Lombardia, not far from the village of Barlassina, where the original Il Fornaio baking school began. He recalls: “Many of the dishes on this menu were inspired by the recipes I learned growing up in Lombardia. As long as I can remember, I have been especially fond of the robust flavors found in my homeland. When I was a child, dinner was the most important time of the day. My mother assigned specific chores to me and my three brothers. She chose me to be the one to help her cook. I learned so much from her on how to prepare the traditional foods of Lombardia. That’s when I decided to be a chef.” Claudio presents some of Italy’s most well-known Lombardian dishes such as traditional Filetto di Bue alla Lombarda.
Signature dishes: Risotto, Ossobuco alla Milanese and the traditional Pappardelle Gialle ai Funghi
Luis Molina
Luis Molina’s culinary career started in 2002 in Los Gatos. For the past six years, he has studied under Executive Chef and Owner Jim Stump at Los Gatos Brewing Company. Currently the Head Chef for the new Los Gatos Brewing Company location at San Pedro Square, he has a passion for cooking and creating unique daily specials. He is family oriented and values responsibility.
Luis’ favorite place in downtown is San Pedro Square.
Signature dish: Dry Aged New York Steak with blue cheese demi glaze
Mom (Libo Gomez)Mom (Libo Gomez), came from Oaxaca, Mexico, to open Mezcal Restaurant with her two sons in November 2008. She has been cooking for small and big venues for almost 45 years. Her grandmother helped teach her to cook and she invites you into her "home," Mezcal.
Signature dish: Chiles Rellenos with Picadillo
Chef Jay
In 2001 Jay arrived from Morocco and studied Entrepreneurship at Fresno State University. This developed into a love for hospitality and culture. In 2008 he teamed up with his brother Sham to create Morocco’s Restaurant in downtown San Jose. From monthly cooking classes to food and wine pairing afternoons, live entertainment and other ongoing specials, guests of Morocco’s will have something special to experience every single day. Chef Jay makes every person feel like family. He’s very excited to be a part of Dine Downtown San .
Signature dishes: Various tagines and lentil salad
Isaiah RothMorton's The Steakhouse
Isaiah Roth is from Olympia, WA. He studied at Le Cordon Bleu College of Culinary Arts in Portland, OR., and under Morton's corporate chefs Chris Rook and Tim Soldatt. Isaiah considers himself a 'hands-on' chef and loves to jump on the hot line and work along side with his line cooks. The secret to becoming a great chef, he says, is to work hard, be a good listener, and be ready to adapt to constantly changing situations. Aside from cooking, Isaiah enjoys playing golf, watching football and hanging out with friends.
Giuseppe Spatola
Giuseppe was born in Sicily in the city of Palermo. He moved to the United States at age 24. He opened and ran Siciliano Ristorante in downtown Redwood City for 12 years before opening Paesano Ristorante in Little Italy and Downtown San Jose in December 2010.
Giuseppe’s favorite downtown spot is Little Italy San Jose.
Signature dishes: Veal Gianfranco, Salmon Alla Siciliano, and Homemade Ravioli made fresh daily
Carolyn Allen-SamavarchianCarolyn Allen-Samavarchian - daughter of Paolo's founder, Jack Allen - carries on her father's legacy. Carolyn was born in San Jose and grew up in and around the family business beginning in her late teens. As a young woman, she pursued her interests in philosophy, journalism, English literature and travel - but she also inherited her father's passion for cooking. In 1979, her mother died and her father retired, leaving the day-to-day management of Paolo's to Carolyn and her sister. In 1991, the Allen sisters moved Paolo's from its original location at South 12th and Santa Clara streets to the River Park Tower complex, which sits on the banks of Guadalupe River Park next door to the Center for Performing Arts in downtown San Jose. Carolyn has served on the board of directors for the California Culinary Academy Educational Foundation. She is a freelance food writer and sometimes gives cooking classes in the kitchen of her Willow Glen home.
Danny Atienza
Danny Atienza studied Culinary Arts at City College of San Francisco. He began working at Fremont P.F. Chang’s five years ago as a pantry cook. After hard work and motivation, he worked his way up to become a wok cook. In two years, he was promoted to a sous chef. From that experience, he became culinary partner at the downtown San Jose P.F. Chang’s.
Danny’s favorite thing about downtown is the atmosphere, the scene.
Natalie Do
San Pedro Square Wine Bar and Bistro
Born in Vietnam, Natalie came to the United States in 1975. She lived in Falls Church, Va., until 1992, then moved to San Jose. Natalie is a self-taught chef who loves to explore different cuisines and use the season’s freshest ingredients and locally grown produce that everyone can enjoy in a relaxed dining atmosphere.
Her favorite place downtown is San Pedro Square.
Signature dishes: Cornish Gamen Hen and Rack of Lamb
Michael Miller
Michael Miler enrolled in the Culinary Institute of America in 1992 in New York City. While on the East Coast, he worked at some of the city’s most important culinary destinations, including Le Cirque under Chef Daniel Boulud and with Waldy Malouf at American Place. In fall 1994, Michael moved to Los Angeles and earned the saucier position at Spago under legendary Chef Wolfgang Puck. He spent five years gaining valuable experience there as a chef.
Ready for a new challenge, Michael and his wife took over the lease for the Coggeshall mansion, a Queen Anne Victorian located in Los Gatos. They opened the doors to Trevese in March 2007 and garnered back-to-back Michelin stars for 2009 and 2010. Silicon Valley Capital Club was thrilled to have Michael Miller join the SVCC team in 2010. Michael enjoys expressing his creativity through a variety of menus at the Capital Club.
In his spare time, he enjoys going to local farms and working with the fresh ingredients he finds. Michael lives in the Bay Area with his wife, son and furry canine, Lucy.
What's New
Downtowner Online Sign-Up
A weekly e-newsletter listing events and activities for everyone and everything downtown.