Great food coupled with a memorable social experience has always been our Chefs focus.

Our food is serious, but we want people to have a good time with it."

A native of Germany,  our Chef began his culinary career at a very young age. He served as an apprentice in Stuttgart in Southern Germany at the French Restaurant Soerenberg. After four years and completing his studies in the kitchen, he then relocated to Rudesheim on the Rhine River where he served as Commis de Cuisine in the upscale Hotel Traube. Continuing on his culinary journey, he then served as Commis De Cuisine at Hotel St. Raphael and Chef de Cuisine at Borchers Restaurant both located in Hamburg, Germany.

In 1994,  our Chef relocated to Oaxaca, Mexico to work at the Hotel Victoria as Sous Chef. Two years later, he moved to California and served as Personal Chef for the Southern Pacific Railroad Company. After working with the Railroad,  our Chef took trips around the U.S to explore the flavors of New Orleans, Miami, Los Angeles, Utah and Orlando. His experiences in Mexico and throughout the U.S. brought multicultural flare to his cuisine. He then settled in Oakland, California and served as Chef de Partie at the Waterfront Plaza Hotel at Jack London Square.

In 2005,  our Chef partnered with two friends and took over the Shelby's Restaurant in Orinda, California which became a destination restaurant known for its innovative, compelling cuisine. The restaurant features  his French influenced Contemporary California cuisine presented in a classically elegant space.