Dan Petrie, Founder, Chef, Expediter
Dan started mise en place (meez ahn plahs) in 2007 after working at some of the Bay Area’s best restaurants. Two years at Gary Danko, then another two years at The French Laundry. After spending 14 years in the restaurant business, he entered the wine industry and worked for The Henry Wine Group for over 5 years.
By 2012, Silicon Valley had become very interested in restaurants, and Dan spent 6 years in the "restaurant tech" industry focused on business development. It was a natural fit since the tech industry needed people who spoke the language, and understood the intricacies of the restaurant business. Working in the tech industry, and meeting with thousands of chefs, GM's, owners, HR managers etc., kept him deeply involved in the industry. This was an invaluable career decision.
In 2017, it was time for Dan to make his way back to the industry, and he reinvigorated mise en place. Today, mise en place is comprised of a team of wildly talented chefs who've also spent many years in some of the world's most highly regarded restaurants. Together, mise en place brings a fresh, and ever evolving approach. Kindness, curiosity, empathy, transparency, and effort are some of the guiding principles that sets mise en place apart.
Advisors and Contributors
Scott Boggs, Consulting & Mentoring
The French Laundry, Hudson Ranch, The Spotted Pig, Rose Bakery, Lucques, Blue Bottle, Tartine Bakery. Farming, cooking, parenting.
San Francisco Bay Area Chefs
Renée Bulosan, Chef
Renée was born and raised in San Francisco. Her interest in cooking first started when she would watch Julia Child, Jacques Pépin and Martin Yan on PBS. She studied at California Culinary Academy in San Francisco. Shortly after, she decided to move to NYC to learn from some great chefs. She worked at Eleven Madison Park, The Nomad, Mas Farmhouse, and Little Park. Renée moved back to San Francisco and has worked at Saison, Prospect, and the Crenn Dining Group. She currently lives in the city and enjoys going on adventures with her family.
Moé Kobayashi, Chef
NorCal born and raised, Oakland native Moé Kobayashi began her kitchen career pursuing classic French pastry and competitive chocolate sculpting at the Notter School of Pastry Arts. After a brief stint in Carmel-by-the-Sea developing the bread and pastry menu for La Bicyclette, she set out to the Rhone-Alps for a position at La Bouitte.
Nestled in the French alps bordering Switzerland, this experience would be a formative influence on both her method and perspective towards food. After a year at La Bouitte, fulfilling the position of Chef de Patisserie for the final season, Moé returned to the U.S. - landing in Chicago to join the opening team of Acadia, and later, Alinea.
Following a string of restaurant openings as Chef de Patisserie, menu consultations, and private chef positions, she has launched her own venture: evoke, a pop-up restaurant following the lean startup method to brick and mortar, can be found in Oakland. You can also find Moé in San Francisco and the greater Bay Area, cooking with the team of Mise en Place and sharing her love of food and culture.
Victor “Vic” Donado, Chef & Restaurateur
Born and raised in Los Angeles to Guatemalan parents, the kitchen was always the center of Vic’s household and home cooked meals equated to love. Since he can remember, food has always been a fascination, especially being around the LA food scene. His mother often retells the story of when Vic was 3, and how she found him standing on a chair, hovering over the stove, stirring a big pot of stew. At a young age, Vic’s mom taught him and his sister the fundamentals of cooking, in hopes they wouldn’t starve when no one was home or resort to eating junk food.
Fast forward years later, Vic found himself naturally back in the kitchen at the age of 18. From working at a sushi restaurant, country clubs, food trucks, private events at Coachella, to opening a juice bar in Beverly Hills – Vic’s experienced it all. By 2015, Vic found a home at the 21-seat French bistro Petit Trois in Hollywood, training closely under Michelin starred Chef-Owner Ludo Lefebvre as a Sous Chef.
In 2018, Vic helped open Petit Le Valley in Sherman Oaks, Chef Ludo’s biggest restaurant to date. Soon after, Vic was offered the Chef de Cuisine position, but decided to turn down the extraordinary opportunity, as he had plans to relocate to the Bay Area in hopes of opening a restaurant he can call his own. In 2019, Smish Smash opened in Oakland, and it's a huge success since day one. Vic keeps plenty busy with his family, their restaurant, and mise en place.
We recently learned he's known in Los Angeles not only for his food. and work ethic, but his smile.
Sean Regan, Chef
Sean has spent the last 6 years working in restaurants along California’s coast before settling in San Francisco at Octavia, a One Michelin star restaurant founded by Melissa Perello of Frances.
Sean’s food has many influences based on his own research and through cooking with numerous talented chefs.After earning a Business Degree from Cal Polytechnic University, Sean decided to take a risk and start over in the culinary world. Being a very fast learner, Sean quickly rose to leadership positions in every restaurant he worked in while keeping a very calm, easy-going attitude in the kitchen.
Sean currently lives in San Rafael with his partner Taylor, a birth and postpartum doula, and their cat, Max.
Andrew Rivera, Chef
Before landing in San Francisco, Andrew spent years traversing the West Coast, working with several highly-regarded chefs and restaurateurs. In that time, he ran services at a Michelin-star restaurant in LA, developed gastropub menus for Portland startups, cooked Spanish tapas in the Santa Monica Promenade, and managed an iconic Seattle restaurant as the group’s youngest Executive Chef.
As a Pacific Northwest native raised by a mother who knew the name of every plant she passed, it became important for Andrew to refine his approach to food by understanding the values they’re tethered to. His love of the Pacific Northwest and those values are distilled in his cooking style today.
Andrew currently lives in Berkeley with his partner Maria who is pursuing her doctorate in Molecular and Cell Biology. They live with their dog Franklin, and loads of cookbooks.
Jesse Persichetty, Chef
Born and raised in Sunnyvale, California, Jesse's passion for cooking came at a young age where she and her dad would cook together at home. After graduating high school, she moved to Sacramento where she attended Le cordon Bleu, and began her career as a Line Cook. Soon it was back to the Bay Area and became Sous Chef at Parcel 104 in Santa Clara.
Outside of the kitchen she enjoys gardening, and spending time with her daughter, who was the youngest participant in a culinary competition in her school district.
Justin Fertitta, Chef
Chef Justin Fertitta has over 18 years of restaurant and private chef experience. Born and raised in the Midwest, he began working in kitchens at the young age of 15 and quickly realized his passion for cooking. He attended The Culinary Institute of America in Hyde Park, NY and after graduating in 2004, moved to New York City.
Over the next decade, he refined his skills, working in many renowned kitchens including Michelin starred Aquavit, The Waldorf Astoria and Desnuda, a twenty seat fine dining japanese ceviche restaurant. In his many years as a chef, he has experience in cuisines such as Vietnamese, Japanese, Classic French and Italian.
Moving to the Bay Area in 2017, Justin has continued to expand his repertoire as a private chef, working for some of Silicon Valley’s elite clientele as well as sharing his passion and knowledge by teaching culinary arts at 18 Reasons and San Francisco Cooking School.
This wide range of experience has refined his pallet to reflect the importance of cooking locally and seasonality no matter what the cuisine. Justin currently lives in San Francisco’s, Noe Valley and joins Mise en Place to continue sharing his passion for cooking and hospitality.
Los Angeles area Personal Chefs
Stephanie Lemus, Chef & Account Manager
Growing up in Los Angeles to immigrant parents, food and cooking is the cultural centerpiece in her family. Holding a very close relationship with her mother, also a chef, she learned her way around the kitchen at a very young age. Working in world renowned professional kitchens was where she was destined to be.
After studying at Le Cordon Bleu, she set out to make her way into some of Los Angeles' most well regarded restaurants. Stephanie spent years working in restaurants in Los Angeles such as Drago Centro, The NoMad, Bavel and the late Michelin-rated Bon Temps under Chef Lincoln Carson.
Stephanie is known for her ability to execute technically complex, yet approachable food and her unusually warm personality.
René Alesandro Coreas, Chef
Watching his step-father start up his own catering service, René had his hands on every opportunity he was given. This was the point of realization that the culinary scene was where he was meant to be. Starting his career working in very well-known Latin establishments learning the fundamentals of the flavors that many have fallen in love with, and was eager to expand his experience and knowledge. Working for the highly esteemed Patina Restaurant Group under chefs such as Ludo Lefebvre and Michael Cimarusti.
In 2019, René was met with the opportunity to be part of a very dedicated and hard-working team responsible for the opening of the Michelin-rated French establishment Bon Temps in Downtown Los Angeles under Chef Lincoln Carson (formerly of the Michael Mina group). He trained very closely under chefs coming from the likes of Coi and Lazy Bear in SF, Redbird in LA, and the Michael Mina Group; all before the restaurant's unfortunate closure due to the Covid-19 pandemic.
René and Stephanie Lemus quietly launched their pop up - Walking Spanish LA in 2020 on the streets of LA. It was an instant success, and Eater LA added it to their growing list of The Best Dishes Eater Editors ate This Week.
Byron “By” DeGuzman, Operations Manager
Byron has a passion for all things culinary which began at an early age. His enthusiasm drew him to him to work in the San Francisco Bay Area at technology companies, where he spent time working with and learning from restaurants, with a specialty in all things relating to BOH and their operations. Later, he worked the line in notable restaurants across the Bay Area.
Currently, he's immersed in operations at mise en place and seeing to it that our chefs and our teams are set up for success, while keeping in close contact with our partners and purveyors.
In his spare time, he's thinking about what's for dinner, and working on the craft of sharpening chef knives.
Alex Chou, Employee Experience & Happiness Architect
Alex aims to bring humanity to our workplace each and every day. He understands how critical it is that kindness, real transparency, and trust must be at the center of everything we do. Through this understanding we can bring about happiness, which enables our culture to thrive. He sees to it that our teams feel seen and heard, and that they're set up for success. If there's something that we can do better, he'll be sure to let the Founder know, and he's given full autonomy to make it happen.
"Time is our most precious commodity, so why not spend it being kind?"
Eloise Porter, Content Strategist & Copywriter
Eloise is writing her bio, but more likely somewhere in LA cooking dinner for a loved one...