Meet the Staff

National Chefs

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.

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.

Courtney Wohlert, Chef

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

Specialities: Classic French, European (Italian, German & Spanish), Korean, Asian Fusion, Mediterranean, Modern American

Born and raised in Idaho, Chef Courtney Wohlert grew up in the kitchen. Her grandmother and mother both played a vital part in her love for food. At the age of 16, she began her cooking career early, working full time at a popular local Italian restaurant. It was there that she fell in love with the craft of handmade pasta and began her path to become a Chef. Courtney pursued an Associates Degree of Culinary Arts & Sciences at the Oregon Coast Culinary Institute. Between then and now, she has competed heavily in high end accredited competitions worldwide. These competitions have not only increased her knowledge of worldly cuisines, but have helped her hone high standards of cleanliness, organization and serving food at the utmost quality. Now based in San Francisco, Courtney is part of the Mise En Place team as a Private Chef.

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

Coming soon...

LA 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