Expediter

Dan Petrie
Dan Petrie
Founder, Chef, & Expediter
In 2007, after working at some of the Bay Area’s best restaurants, Dan started mise en place as a place where kindness, curiosity, humor, and transparency come first. Two years at Gary Danko, two years at The French Laundry, five years at The Henry Wine Group, and a total of fourteen years in the restaurant business primed Dan for a career in the food and beverage industry. Add to that six years in San Francisco-based restaurant tech companies focused on partnerships and business development. While working in these two industries, Dan worked closely with thousands of chefs, GM's, owners, and HR managers in the food and beverage industry.

In 2017, he re-launched mise en place in San Francisco, and in 2020 expanded to Los Angeles. Today, it’s a team of wildly talented chefs who've also spent many years in some of the world's most highly-regarded restaurants. As a community of chefs and passionate food lovers, mise en place brings a fresh and ever-evolving approach. We look forward to cooking for you.

San Francisco Bay Area Personal Chefs

Henry Chen
Henry Chen
Chef de Cuisine
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 LA, where he learned the fundamentals of cooking under chef Nancy Silverton. From there, he went on to help open her second outlet in Singapore.

Henry spent time in Chicago at Alinea then returned to Singapore to work under chef David Thompson at Long Chim, where he immersed in Thai cuisine and culture for three years.

Returning stateside once again, Henry took on the role of Chef de Cuisine at Momofuku Noodle Bar. Most recently he was the Chef de Cuisine at Kin Khao in San Francisco.
Renée 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. 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
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.
Cat Wang
Cat Wang
Chef
Cat's culinary background spans numerous cities and countries. Her culinary career began in LA at several notable restaurants, including Animal, where she was a sous chef. 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 has 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. This win enabled Cat to travel extensively through Asia - a very rare opportunity for chefs and restaurant professionals.
Son Souvatdy
Son Souvatdy
Chef
Son was born and raised in Seattle and began his culinary career in 2007. His work is heavily influenced by Chef Tom Douglas of Dahlia Lounge, and Chef Jason Wilson of The Lakehouse Bellvue.

Over the years, Son worked his way up refining and honing his skills and management style to be able to manage kitchens in both Seattle, and Bellevue, WA.

He brings his training with Northwest inspiration to the San Francisco Bay Area to share his experiences, and cook with the team at mise en place.

Be sure to ask Son about a formative experience while on a trip to Laos with his father. He'll be sure to describe how the culture there, and other Southeast Asian cultures approach food and eating.
Victor Donado
Victor Donado
Chef & Restaurateur
Vic was born and raised in LA to Guatemalan parents, and the kitchen was the center of the household, where home cooked meals equated to love. Vic’s mom often retells the story of finding three-year-old Vic standing on a chair, hovering over the stove, stirring a big pot of stew. Fast forward to 18, and Vic naturally found himself back in the kitchen.

By 2015, he joined Hollywood's French bistro Petit Trois, and trained under Michelin starred chef-owner Ludo Lefebvre. 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 opportunity to relocate to the Bay Area, where he instead opened his own successful restaurant, Smish Smash.
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, Andrew refines his approach to food by understanding the values they’re tethered to. His love of the Pacific Northwest is incorporated in his cooking style today.

Los Angeles Area Personal Chefs

David Hoover
David Hoover
Chef de Cuisine
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 return to restaurants, so he moved to Paris to attend culinary school at Ferrandi.

After working in both Paris and Copenhagen at a number of Michelin starred and The World's 50 Best Restaurants, he returned to Indianapolis and spent over three years as an executive chef at two of Indianapolis' best restaurants.

David currently lives in LA and is known for his enthusiasm for cooking over wood fire, and using a variety of preservation techniques to add complexity to his food.
Jeffrey Hayden
Jeffrey Hayden
Chef
Like any good Italian American kid from Cleveland, Jeffrey grew up in the kitchen. Before turning to food, he earned his bachelor's in urban planning from Cleveland State.

It didn't take long for Jeffrey to find his way back to kitchens, and he quickly enrolled in the Culinary Institute of America in Hyde Park, New York.

From there, Jeffrey began his professional career at fine dining restaurants such as Alinea in Chicago, and WD-50 in New York City. He's continued developing upon this foundation since 2007 while focusing on Italian regional foods, namely pizza and pasta at Boot & Shoe Service, Tosca Cafe & Del Popolo. As the Chef de Cuisine of Del Popolo for the past 5 years, Jeffrey developed a menu that landed Del Popolo in the Top 100 Restaurants of San Francisco and earned a Michelin Bib Gourmand every year since they opened. It was also there that he learned to refine his understanding and respect for sourdough.

David Almany
David Almany
Chef
David has been working in both the United States and Singapore since 2005. His career began at Nancy Silverton’s Osteria Mozza in Los Angeles where he was a Sous Chef. After spending 3 years there, David accepted the role of Executive Chef of Silverton’s first international restaurant - Osteria Mozza in Singapore, where he spent 5 years.
Numerous years were spent working in the kitchens at other top restaurants including Tierra Sur in Oxnard, and San Francisco’s Zuni Cafe and Plumpjack Cafe alongside Chef James Syhabout.
Eventually, David opened his own Italian restaurant in Singapore as Chef & Proprietor. Currently, he’s settled back in Los Angeles with his family, and cooks for the many mise en place clients with an enthusiasm and expertise seldom seen outside professional kitchens. His vast background spans the cuisines of the entire Mediterranean region, with an affinity for Italian, Middle Eastern and Spanish cuisines.

Sacramento Area Personal Chefs

Jesse Persichetty
Jesse Persichetty
Chef & Operations 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. After graduating high school, Jessie moved to Sacramento where she attended Le Cordon Bleu 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. Jesse has found her home at mise en place cooking beautiful food for a large 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.