Meet the Staff

San Francisco Bay Area Chefs

Sean Regan, Chef

Service Area: SF Bay Area, Silicon Valley, Napa, Sonoma

Sean has spent the last 6 years working in restaurants along California’s coast before settling in San Francisco at Octiva, a One Michelin star restaurant. With a focus on fresh, local ingredients, Sean’s food has many influences based on his own research and through cooking with many 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 at while keeping a very calm, easy-going attitude in all of his kitchens.
Sean currently lives in Nob Hill in San Francisco with his partner Taylor, a birth and postpartum doula, and their cat, Max.

Renée Bulosan, Chef

Service Area: SF Bay Area, Silicon Valley, Napa, Sonoma

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 and 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.

Jesse Persichetty, Chef

Service Area: SF Bay Area, Silicon Valley, Napa, Sonoma

Born and raised in Sunnyvale California, Jesse’s passion for cooking came at a young age when she would watch her dad in the kitchen at home, and join him in cooking. After graduating high school she moved to Sacramento where she attended Le cordon Bleu culinary school and began her career as a Line cook for 2 years before moving back to the Bay Area. Upon my return I began working at the Santa Clara Marriott, starting off as a line cook in the hotel I quickly moved over to the specialty restaurant Parcel 104. After a couple years, she worked her way up to Sous Chef. After working every station on the line I started to focus on Parcels private dining program, where I grew to love private dining and cooking for large parties on my own. Currently, Jesse is at home with Mise En Place and cooking beautiful food for our clients.

Outside of the kitchen she enjoys spending time with my 9 year old daughter, who was the youngest participant in a culinary competition within her school district, and also has a passion for culinary arts.

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.

Tara Wachtel, Chef

Service area: San Francisco Bay Area, Napa, Sonoma

Specialties: Food & Wine pairing, Whole Animal Cookery, New American, Mediterranean, Pastry

As a Sonoma County native, Chef Tara Wachtel began her career working at some of the region’s favorite fine dining and winery destinations; focusing on New American and Farm To Table cookery. After a few years, she began traveling for work, to wilderness Alaska, with fresh fish in Hawaii, native ingredients in New Zealand, and Private Cheffing in Paris.

Upon returning to Sonoma, Tara began work at Zazu Restaurant + Farm, developing the winning line-up of whole pig cookery with Chef Duskie Estes; winning Cochon 555 at the Food + Wine Classic 2011 in Aspen Colorado.

As an avid oenophile Tara loves creating with wine in mind, and moved to developing the food and wine department for Rodney Strong Vineyards in 2014, and for boutique winery Paul Hobbs in 2017.

Chef Tara currently resides in West Sonoma County on a small orchard with her 7 year old son, Penn. She creates bespoke experiences for selected private clientele in Sonoma and Napa.

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.

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

Coming soon…

Los Angeles Chefs

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