Top Chef Contestants
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Collaboration Dinner Series with Top Chef contestants

Time: May 13-15, 6:00 - 9:00pm

We are thrilled to host a very special Collaboration Dinner Series featuring eight contestants from the current season of Bravo's Top Chef series! Over three evenings at Cavallo Point, these amazing chefs will present one-night-only menus showcasing their creative talents and highlighting our local agricultural bounty.

The Line-Up:

  • Friday, May 13: Chef Sarah Welch, Chef Sam Kang, and Chef Robert Hernandez
  • [sold out] Saturday, May 14: Chef Buddha Lo, Chef Jackson Kalb, Chef Robert Hernandez, and Chef Monique Feybesse
  • Sunday, May 15: Chef Jo Chan, Chef Monique Feybesse, and Chef Evelyn Garcia

MENU
Friday, May 13

marinated salmon, zucchini, trout roe, smoked potato cream, dill
–chef sarah welch

market salad, red lettuce, spring peas, tomato, radish, truffle vinaigrette
–chef sam kang

potato gnocchi, green garlic, caviar, crispy potato
–chef robert hernandez

tile fish, bacon dashi, asparagus, potato ecraser, espuma
–chef sam kang

sonoma duck breast, spring onion, english peas, dukkah, blackberry, jus
–chef robert hernandez

potato fritter, sour cream ice cream, thyme-lemon curd, black pepper parmesan crumb
–chef sarah welch

Pairings from our Wine Spectator Grand Award-winning cellar TBA.


MENU
Saturday, May 14

salmon, cucumber, cream cheese, everything crumble
–chef buddha lo

crispy prawn, carrot aioli, peanut
–chef jackson kalb

sharlyn melon, bonito, miso garlic, gochujang, crispy shallot, sweet herbs
–chef robert hernandez

malloreddus, kale sausage, delta asparagus fonduta, piave vecchio, pistachio
–chef jackson kalb

beef short rib, bacon, mushroom, potato
–chef buddha lo

mango, chiboust, coconut, lovage
–chef monique feybesse

Pairings from our Wine Spectator Grand Award-winning cellar TBA.


MENU
Sunday, May 15

oyster on the half shell, tomato water, yuzu oil
–chef jo chan

spring carrots, fromage blanc, heirloom grain olive oil crumble
–chef monique

charred squash, smoked eggplant purée, fresh herbs, puffed rice, chili vinaigrette
–chef evelyn garcia

tortellini, green garlic ricotta, brown butter carrot purée
–chef jo chan

libery farms duck, crepinette, vidalia jus, juniper, cipollini onion jam
–chef monique feybesse

almond buñuelo, caramelized peach, basil, cream
–chef evelyn garcia

Pairings from our Wine Spectator Grand Award-winning cellar TBA.


Sarah Welch is an American chef who serves as the Executive Chef, Founding Member, and Equity Partner at Marrow. She is also the co-Founder of the seafood-centric restaurant Mink in Detroit’s Corktown. Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019, and in that same year was named one of the top new restaurants by Eater. In 2020 and 2022, Sarah was named a James Beard Foundation semi-finalist in the Best Chef in the Great Lakes category. She received her training at the renowned International Culinary Center in New York City after getting a business degree at Michigan State University. She credits her childhood experience of growing up partially in Jamaica as an inspiration for becoming a chef. @chefwelch

A Southern California native, Sam Kang headed to New York in 2010 with just $700 in his pocket and the goal of becoming a head chef. His first job was at Chef David Chang’s Momofuku Ko, a two Michelin-starred restaurant where he developed his foundation for cooking. In 2012, Sam went on to work with Chef Daniel Humm at the three Michelin-starred Eleven Madison Park, which laid a foundation of teamwork, organization, and finesse. In 2016, Sam returned to Momofuku Ko as a Sous Chef and helped open The Bar at Ko and Wayo, where he was the Chef de Cuisine. Since 2020, Chef Sam has focused on a new passion for teaching and educating kids about food. @chefsamkang

Robert Hernandez is a Private Chef in San Francisco. He grew up in the suburbs of Los Angeles where his passion for food grew through family gatherings and his mother’s cooking. Some of Robert’s favorite childhood memories include large gatherings around the kitchen table, eating ceviche, tamales, essentially anything his mother or aunt put on the table. Robert has worked in many notable restaurants in San Francisco, including one Michelin-starred restaurant Octavia. At Octavia, Robert worked his way up to Chef de Cuisine and was recognized as San Francisco’s Rising Star Chef in 2019. There, he honed his culinary skills and developed a passion for marrying seasonal ingredients with his inherited flavor profiles. Methodical techniques have shaped his elevated yet approachable cuisine. @chefroberthernandez

Buddha Lo has always loved cooking, a passion he inherited from his father, who made a success of his family’s Chinese restaurant in Port Douglas, Australia, where Buddha would cook after school. He went on to study at the William Angliss Institute in Melbourne while working at a two-hat restaurant, then won a scholarship to a two-month stage at the two Michelin-starred Château Cordeillan-Bages in Pauillac, France. Returning to Australia, he worked for Raymond Capaldi, one of the country’s best chefs, becoming his head chef at age 19. After two years, Buddha moved to London and landed his dream job working for Clare Smyth and Matt Abe at the three Michelin-starred Restaurant Gordon Ramsay at Royal Hospital Road. After two years in London and winning the Gordon Ramsay Excellence Award, he went on to stage all over Europe in Michelin-starred kitchens in Sweden, Copenhagen, London, and France. Returning to Australia, he took the Head Chef role of a two-hat restaurant, winning various national and international awards including a spot in the prestigious La Liste. After 3 years back in Melbourne he decided to head back overseas and landed a job at Eleven Madison Park, where he cooked his way through the kitchen and won the Eleven Madison Park cook battle. Buddha is currently the Executive Chef of Marky’s and Huso in New York City, which is America’s only caviar tasting menu restaurant. Don't be misled by his formal training – Buddha is passionate about everything to do with food and cooking, whether it’s eating and cooking on the side streets or working at the best restaurants in the world. @buddha__lo

Jackson Kalb began his apprenticeship at the age of 13 at two Michelin-starred Melisse in Santa Monica, California. Before graduating from Cornell University’s School of Hotel Administration, he also worked at Joel Robuchon (3-star Michelin), Alinea (3-star Michelin), and Union Square Café. Jackson opened Jame Enoteca in 2018 and Ospi in 2020, with plans to open Gemma di Mare in mid-2022. All three stores are Italian and based in Los Angeles. @jacksonkalb

Monique Feybesse is the co-owner of Tarts de Feybesse, a pastry business that has garnered attention in the Bay Area for its homage to traditional French patisseries in Paris using modern technique and vision. Though she mostly dabbles in the sweet world presently, she has extensive experience in starred fine dining restaurants in San Francisco, New York, Copenhagen, and Paris. Monique accredits her style of cuisine to French and Filipino influences along with classic elements learned throughout her career. You can find her rushing around different cities or slowing down at home, watching her two young sons destroy the house. @moniquefeybesse

Jo Chan graduated from San Diego State University before attending the San Diego Culinary Institute. In 2012, she moved to New York City, where she began her career at Nobu Fifty-Seven. From there went she to work under Jonathan Waxman at Barbuto, eventually moving on to the kitchen of fellow Barbuto alumnus Justin Smillie, who collaborated with Stephen Starr to create Upland. Chef Jo then went to Scandinavia as the travelling Executive Chef for James Beard winner Marcus Samuelsson. She moved to Austin in 2018, where she became Executive Chef at Eberly. She has found a strong community in this city and hopes to deepen her roots here in the coming years. Her new project will combine her love of Italian food with Austin’s unique appetite for high-quality ingredients served in a casual setting. She lives with her beautiful fiancée, who is an English professor at Texas State University, and their two perfect dogs, Blue and Luna. @chefjochan

A Houston native, born to parents from Mexico and El Salvador, Evelyn García is the Chef and Co-Owner of Kin HTX. A graduate of the Culinary Institute of America, Evelyn cooked her way through New York City with stints at Jean George’s Spice Market under Chef Anthony Ricco, Masak with Chef Larry Reutens, and Kin Shop with “Top Chef” season one winner Harold Dieterle. After 10 years in NYC honing her skills, passion, and drive for Southeast Asian food and culture, she decided to move back to her hometown of Houston and open Kin HTX. From pop-ups to chef residencies to a restaurant and a product line, Kin HTX continues to evolve and showcase Evelyn’s passion for Southeast Asian flavors and local agriculture. @chefevelyngarcia