Dan Petrie, Founder
Dan started Mise En Place (meez ahn plahs) in 2012 from an enthusiasm for cooking outstanding food with close friends. After working at some of The Bay Area’s best restaurants, including The French Laundry & Gary Danko, it became clear to him that he should share his passion for food by catering small events, offering cooking lessons and preparing Michelin star caliber food in peoples homes. Today, Mise En Place is comprised of a team of wildly talented chefs from Michelin starred kitchens that span the globe.
Bay Area Chefs
Andrew Rivera, Chef
Service area: SF Bay Area, Napa, Sonoma, Silicon Valley
Specialties: New American, Spanish, Farm to Table
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.
Evan Eisen, Chef
Service area: San Francisco, SF Peninsula, North Bay
Specialities: Japanese, Sushi, New American
Having worked at the Michelin starred Sushi Ran in Sausalito and being exposed up close to the technique being practiced by Mitsunori Kusakabe (of Nobu NYC and Miami) as a young cook before spending the subsequent 8 years cooking in the kitchens of Aqua, Michael Mina & Jean-Georges, Evan developed an interest in sushi and traditional Japanese kaiseki cooking that never left him. After leaving his position of Executive Sous Chef at Tyler Florence's acclaimed Wayfare Tavern in San Francisco, he began freelancing and working as a private chef for clients that included Peter Thiel, Mark Zuckerberg, The Navy SEAL Foundation, Boots Riley, Cliff Bar, The Ritz Carlton, and several others.
Today, his reverence for Japanese cuisine continues and is offered through Mise En Place. In Japanese cuisine the term "omakase" often refers to the "Chef's choice", or a style of tasting menu comprised by the Chef rather than being specified by the customer. At its core, the practice of ordering "omakase style" is about entrusting your meal to the Chef, knowing that his ultimate goal is for you to have the best possible meal he can provide. It is the Japanese equivalent of the types of tasting menus you find in Michelin starred kitchens cooking haute cuisine, more often than not rooted in French technique and driven by the seasonality of ingredients so that they are consistently used at the very peak of their quality.
Justin Fertitta, Chef
Service area: SF Bay Area, Napa, Sonoma, SF Peninsula
Specialties: Farm to Table, New American, South Eastern Asian, Classic French
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.
Caleb Jones, Chef
Service area: SF Bay Area, Sacramento, Napa, Sonoma, Silicon Valley
Specialties: New American, Farm to Table, Classic French & Italian
Caleb Jones has over 21 years of restaurant and cater experience. Raised in Northern California Caleb got his first job and at a friends family Japanese restaurant at 15. Caleb then moved to San Francisco to earn a degree from the California Culinary Academy in 2003. He's spent time among some of the top restaurants in San Francisco including Michael Mina, Zuni Cafe, The Fifth Floor, Chez Spencer, Park Tavern as well as working in the corporate food world at Twitter and Airbnb. Caleb received 3 stars from the San Francisco Chronicle for his work at Claudine and was the chef of 20 Spot wine bar in the Mission district named Food and Wine magazines best wine bars in the United States.
Jonnatan Levia, Chef
Service area: SF Bay Area, Silicon Valley, Napa, Sonoma
Specialities: Latin American, Spanish, California, Farm to Table
Chef Jonnatan Leiva grew up in the Mission District, a rare local inspired by the creative flavors of his grandmothers cooking, love, care and passion that she poured into daily family meals which inspired Leiva to establish cooking as a defining element of his childhood. “I remember all my
friends eating PB&J sandwiches and going to summer camp while I was eating grilled beef heart and visiting all the local butcher shops.”
In 2008, The PlumpJack Group hired Leiva to cook at Jack Falstaff, recognizing great potential in his fresh, inspired use of local ingredients and his energetic approach to cooking. Within months, Leiva’s
outstanding performance led to his promotion to Executive Chef. Leiva remained focused on clean, crisp, balanced flavors and keeping the purity and integrity of each ingredient intact. Leiva’s skill, passion, and approach to cooking earned him the title of Rising Star Chef 2008 from the San Francisco Chronicle. Subsequently, the restaurant was awarded a three-star rating across the board by The Chronicle for food, service and atmosphere, and they were also included in the Top 100 Restaurant roundup of 2009.
He recently launched his chef-curated grab-and-go healthy food concept - FullSkoop, in 2017. Currently featured at all Equinox Gyms in the Bay Area, EatClub, Market On Market, Berkeley Bowl, Gus’s and more, FullSkoop’s dishes feature healthy yet satisfying fresh ingredients sourced from Bay Area farmers and fishermen.
He has done many family style “Outstanding in the Field” events and now joins Mise En Place as a Private Chef. He's has an amazing zest for life, family, pets and all things Bay Area.
Moé Kobayashi, Chef
Service area: SF Bay Area, Silicon Valley, Napa, Sonoma
Specialities: Japanese, patisserie, plant based and gluten-free
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 Donado, Chef
Service area: SF Bay Area, Silicon Valley, Napa, Sonoma
Specialities: Classic French
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 October of 2019, Vic found Mise En Place where he's able to continue honing his craft as a Private Chef.
Jonathan Ahrens, Chef
René Alesandro Coreas, Chef
Service Area: Central Los Angeles area, Pasadena, San Gabriel Valley, Long Beach area, West Los Angeles area, South Bay, Eastern end of the San Fernando valley.
Specialities: Modern American, Classic French, Mediterranean, Latin cuisine
Growing up in the greater Los Angeles area, being born to immigrant parents who dedicated their lives to working in the hospitality industry, food was always a very important part of René's cultural upbringing.
Watching his step-father start up his own catering service, René helped out 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, he was eager to expand his experience and knowledge as quickly as possible. Working for the highly esteemed Patina Restaurant Group and under chefs such as Ludo Lefebvre and Michael Cimarusti, there was no sign of slowing down.
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 is currently working on starting his own business and lending a part-time hand to his former chef Ludo Lefebvre, meanwhile he eagerly establishes himself in his new home that is Mise En Place