Expediter

Dan Petrie
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 & Contributors

Scott Bogs
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 Personal Chefs

Henry Chen
Henry Chen
Chef de Cuisine - SF
Born and raised in the Bay Area, Henry began cooking while he was attending college at UCLA. Though cooking was something he stumbled into, he decided to pursue it professionally after graduating. His first restaurant job was at Osteria Mozza in Los Angeles. It was here he began to learn the fundamentals of cooking under chef Nancy Silverton. From there, he went on to help open her second outlet in Singapore.

Upon returning to the US he spent time in Chicago at Alinea before returning back to Singapore to work under chef David Thompson at Long Chim. It was here where he would spend the next three years immersed in Thai cuisine and culture.

Returning stateside once again, he took on the role of Chef de Cuisine at Momofuku Noodle Bar’s Uptown location. Eventually, Henry made the move back to the Bay Area to be closer to family. Most recently he was the Chef de Cuisine at Kin Khao in San Francisco.

Henry currently lives in Oakland with his partner Janis and their daughter Riley.
Renee Bulosan
Renée Bulosan
Chef
As a child growing up in San Francisco, Renée parked herself in front of the TV where she spent hours watching Julia Child, Jacques Pépin, and Martin Yan mixing, slicing, and seasoning on PBS. Her path was clear: She studied at California Culinary Academy in San Francisco and shortly thereafter moved to NYC to learn from some of the city’s great chefs. There, she worked at Eleven Madison Park and The Nomad, Mas Farmhouse, and Little Park.

But Renée’s impressive resume doesn’t end there. Since moving back to San Francisco, she has worked at Saison, Prospect, and the Crenn Dining Group. She brings the attention to detail, precision, and ingenuity cultivated from years at Michelin and The World's 50 Best Restaurants to mise en place, where you’ll find her cooking a wide variety of cuisines.
Sean Regan
Sean Regan
Executive Sous Chef - SF
Since 2015, Sean has been cooking his way up California’s coast at a variety of restaurants before settling in as a sous chef San Francisco’s Octavia, a One Michelin star restaurant. Sean prioritizes the fresh, local ingredients found on his state’s coastline, and brings his own research alongside influences from the talented chefs he’s worked with into his preparations.

After earning a Business Degree from Cal Polytechnic University, Sean decided to venture in the culinary world. He quickly rose to leadership positions in every restaurant he worked at while keeping the calm, easy-going attitude that he brings to the mise en place team, and our clients.
Jesse Persichetty
Jesse Persichetty
Chef & Account Manager
You might say that a passion for cooking runs in the blood of Jesse’s family. Born and raised in Sunnyvale California, Jesse grew up watching her dad in the kitchen. As soon as she could hold a spoon, she joined in. After graduating high school, Jessie moved to Sacramento where she attended Le Cordon Bleu culinary school and began working as a line cook. She swiftly found her way back to the Bay Area, where she worked her way up to Sous Chef at the Santa Clara Marriott’s specialty restaurant, Parcel 104.

Jesse has worked every station on the line, but found her home at Parcel’s private dining program, where she grew to love cooking for parties and private clients. Jesse has found her home at mise en place, cooking beautiful food for a larger roster of clients. One of her favorite things to prepare is hand made pasta which she provides to the San Francisco Bay Area chefs to use for their events.
Cat Wang
Cat Wang
Chef
Cat's culinary background spans numerous cities and countries. Her culinary career began in Los Angeles at many notable restaurants, including Animal, where she was a sous chef for over two years. Cat then worked as a stagiaire at a number of the World's 50 Best restaurants in Hong Kong, Bangkok, and Tokyo. She then moved to the Bay Area, where she worked as a sous chef at Kin Khao and Tosca Cafe. Most recently, Cat focused on the craft of sushi preparation as a chef at Akiko's in San Francisco. A fun, yet important part of Cat's background includes winning an episode of Food TV's Cutthroat Kitchen hosted by Alton Brown. This win enabled Cat to travel extensively through Asia - a very rare opportunity for chefs and restaurant professionals.
August Kauba
August Kauba
Chef & Sushi Chef
Coming soon...
Victor Donado
Victor “Vic” Donado
Chef & Restaurateur
Born and raised in Los Angeles to Guatemalan parents, the kitchen was the center of Vic’s household and home cooked meals equated to love. Since he can remember, food has always been a fascination. Vic’s mom taught him the fundamentals of cooking at a young age. She often retells the story of a three-year old Vic who she found standing on a chair, hovering over the stove, stirring a big pot of stew. Fast forward to 18, when Vic naturally found himself back in the kitchen.

By 2015, he found a home at the 21-seat French bistro Petit Trois in Hollywood, training closely under Michelin starred Chef-Owner Ludo Lefebvre as 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 turned down the extraordinary opportunity to relocate to the Bay Area in hopes of opening a restaurant he can call his own. Which he successfully did in 2020.
Andrew Rivera
Andrew Rivera
Chef
Before landing in Berkeley, California, Andrew spent years traversing the West Coast, working with several highly-regarded chefs and restaurateurs. In that time, he ran the kitchen at a Michelin-star restaurant in LA, developed gastropub menus in Portland, Oregon, 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’s important for Andrew to refine his approach to food by understanding the values they’re tethered to. His love of the Pacific Northwest and the values held among many in the field are incorporated in his cooking style today.

Los Angeles Area Personal Chefs

David Hoover
David Hoover
Chef de Cuisine - LA
David grew up in a restaurant family in Indianapolis, IN, where he was born and raised.

After graduating from USC in Los Angeles, he realized he wanted to be return to working in restaurants. Within a few years after graduating, he'd moved to Paris to go attend culinary school at Ferrandi.

After working in both Paris and Copenhagen at a number Michelin starred and worlds 50 best restaurants, he returned to Indianapolis where he spent over three years as an Executive Chef at two of Indianapolis' best restaurants.

David is known for his enthusiasm for cooking over wood fire, and using a variety of preservation techniques to add complexity to his food.
René-Alesandro Coreas
René Alesandro Coreas
Chef
René grew up in the greater Los Angeles area, born to immigrant parents who dedicated their lives to working in the hospitality industry. As such, food was always an important part of René's cultural upbringing. Watching his step-father start up his own catering company.

René’s career began at well-known Latin establishments learning the fundamentals of those beloved flavors. He was eager to expand his experience and knowledge as quickly as possible, and soon after began working for the highly esteemed Patina Restaurant Group under chefs such as Ludo Lefebvre and Michael Cimarusti.
In 2019, René joined a very dedicated and hard-working team to open the Michelin-rated French establishment Bon Temps in Downtown LA under Chef Lincoln Carson (formerly of the Michael Mina group). He trained closely under chefs from 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 is currently operating his own pop up with colleage and friend Stephanie Lemus, and both are working as Personal Chefs at mise en place.
Stephanie Lemus
Stephanie Lemus
Chef
Growing up in Los Angeles to immigrant parents, food and cooking has always been the cultural centerpiece in Stephanie’s family. Her close relationship with her mother, also a chef, instilled in Stephanie a passion for cooking at a very young age. Her upbringing made it clear: She was destined for professional kitchens.
After studying at Le Cordon Bleu, Stephanie set out to make her way into some of Los Angeles' most well regarded restaurants. She spent years working at Drago Centro, The NoMad, Bavel, and the late Michelin-rated Bon Temps under Chef Lincoln Carson. She found her way to mise en place, where Stephanie is known for her ability to execute technically complex yet approachable dishes with warmth, care, and a smile.

HR & Operations

Alex Chou
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?"
Byron Deguzman
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.

Content

Eloise Porter
Eloise Porter
Content Strategist & Copywriter
Eloise is a writer, content strategist, and editor based in Los Angeles whose career began with a baking blog. You can find her drinking a dirty martini, baking pies, and writing about the intersection of her Jewish identity and food.

Tech

Jeff Mankini
Jeff Mankini
Full Stack Web Developer & Web Designer
Jeff Mankini is a multidisciplinary web developer and web designer based in Milwaukee, Wisconsin. Backed by over 10 years of experience, Jeff has worked to bring web projects to life for clients like DataGrail, Linear A, and Zentap to name a few. Jeff strives to deliver an experience that is versatile, creative, and above all: ambitious.