Best of the Bay award winner and 20-year veteran of fine restaurants and hotels in San Francisco, including Marriott Marquis, Radius, and Broken Record, Chef Mark Furr heads up the culinary experiences at the inaugural Musica Marin International Chamber Music Festival.y
As a classically trained chef in French kitchens for ten years, Furr has appeared on the Travel Channel and garnered prestigious awards including Zagat’s Top 10 Bites at Eat Drink SF Grand Tasting.
Chef Mark Furr is currently the Director of Culinary Arts & Music, and Musica Marin and Tiburon Yacht Club in Tiburon.Close
Chef Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens (such as: Daniel, Acquerello and Chez Panisse) his cooking reflected a wide range of cooking cultures - from the American culinary greats to classical European traditions. But his roots were quite different. His family hails from the Island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Consequently he has family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. Pilgrimages back to Vietnam were often.
After a decade of cooking, he began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite childhood dishes through the memory of taste, he started to cook the cuisine of his Mothers' generations-old wisdom handed down grassroots-style. In 2016 he began garnering press and accolades with his weekly pop up dinners “AN - a Vietnamese Dining Experience.” San Francisco Chronicle named him 2017 Rising Star Chef and most recently a featured contestant on Bravo's Top Chef Season 15.Close
Randy Gardner has been a professional chef for over 20 years. His culinary expertise and talent have been showcased at many notable Bay Area restaurants, including El Raigon, Bocadillos and Supperclub. Since 2012, he has served as head catering chef at AT&T Park, catering many high profile events, including concerts and VIP parties for large technology firms such as Genentech, Salesforce and Twitter.Close
Born in Mexico City, Mexico and raised in Los Angeles and Napa, California, Rogelio Garcia began his culinary career humbly as a dishwasher in Yountville, while working toward his high school diploma. A self-taught chef, Rogelio spent all his free time observing and helping in notable kitchens throughout Napa Valley and in San Francisco.
"The more I was working in the kitchen, the more I wanted to experiment with different flavors. And even though I was a dishwasher, I used to jump on the line with the cooks, and they used to show me, like, ‘Hey, this is what we do here, and his is how we set this up.’ I made it a point to learn as much as possible from as many people I could, not just from the executive chefs,” Rogelio recalls of his early years in the kitchen."
It wasn’t long before his eagerness and impeccable work ethic paid off. At age 15, he landed a job as sous chef at the now-closed, but highly regarded, Cyrus restaurant in Healdsburg. His rich history working in some of the finest kitchens includes positions such as executive sous chef at Calistoga Ranch, chef de partie at French Laundry, and executive chef at Angele and The Commissary. He attributes his successes to his culinary mentors and a deep passion for cooking.
In summer 2018, Rogelio joined the team at San Francisco’s Michelin-starred Spruce. As the chef de cuisine, Rogelio oversees the day-to-day operations of the kitchen and its menu of refined American dishes. Rogelio’s familiarity with Spruce’s style of cuisine – refined yet approachable – allows him to display his creativity, meanwhile incorporating many different techniques alongside the finest ingredients. Frequent trips to the local farmers’ markets and custom-grown ingredients from the restaurant’s farm, SMIP Ranch, are highlighted in his cooking.
Rogelio was a contestant on Bravo’s Top Chef and has cooked at the famed James Beard Foundation House. In his spare time, he enjoys spending time with his two young sons.Close
Edward Martinez's happiest childhood memories are of baking with his mother, who, tragically died when he was just seven. His father moved the family from San Jose to Fresno, and at thirteen he was already initiated into the city's gang culture. Like many teenagers yearning for independence and pocket money, Martinez took a job as a dishwasher at fourteen, but gang life took over, and by twenty, he was facing eight years in prison. Martinez plead no contest to a misdemeanor and, after imploring the judge, he was allowed to enroll in a culinary educational program. Pastry appealed to Martinez's geeky, obsessive, perfectionist side. He excelled, staging with celebrated Pastry Chef Matt Tinder at Meadowood and graduating at the top of his class. While working as a restaurant pastry chef in Sacramento, Martinez met Chef Joey Elenterio of the Michelin-starred Chez TJ restaurant, who he would move on to work with at Tyler Florence's Wayfare Tavern in San Francisco. After putting in time at Bourbon Steak and Guy Savoy, Martinez reunited with Elenterio to open Cadence, where he earned a 2016 StarChefs Rising Star Award. Subsequently, Martinez was recruited by Chef David Barzelay to lead the pastry program at the two-Michelin-starred, format busting, dinner party styled Lazy Bear.Close
A Bay Area native, Jacob developed a passion for cooking and entertaining at an early age. Heavily influenced by his mother, who was a tremendously skilled home cook, and the diversity of the Bay Area, Jake began his culinary career at Mary Risley’s Tante Marie Cooking School in San Francisco studying the foundational techniques of French and Italian cuisine.
He was the opening chef at acclaimed Stock & Trade and is the current executive chef at Hardwood Bar & Smokery.Close
Rachel Aronow was raised on the West Coast where she was exposed to a style of cooking that fused unique Latin, Eastern European, Asian, and Middle Eastern cultures as well as her Ashkenazi roots. From an early age, Aronow relished being in the kitchen creating food for her friends and family to enjoy.
After graduating from California State University Chico, Aronow returned home to Sonoma County to focus her energy on a hands-on approach to the culinary arts. Aronow joined the team at Luma in Petaluma as a dishwasher. Aronow soared through the kitchen ranks and was promoted to Chef, where her menu received a Michelin accolade. Aronow was scouted by the United States Coast Guard to be the youngest cooking instructor for their highly competitive culinary school. It was the environment of culinary education which allowed for Chef Aronow to be in two great spaces. First, the opportunity to mentor young budding chefs-offering inspiration and passion to them. Secondly, earning mentorship and experience from a wide variety of critically acclaimed chefs and industry professionals.
Following her time with the Coast Guard, Aronow brought her passion and dedication to award-winning kitchens around the country, premiered on an episode of Guys Grocery Games, and most recently the Executive Chef of the Alembic in San Francisco where she earned a James Beard nomination for Rising Star Chef 2018 as well as Golden Gate Restaurant Association Rising Star Chef nomination.Close