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Executive Chef
Mark Gordon - Mark Gordon is full of creative talents. After exploring many arenas including zoology and photography, his passion for cooking turned him on to a different pursuit. As Executive Chef/Co-owner of Terzo, he features pan-Mediterranean cuisine inspired by his travels, with dishes changing daily to showcase seasonal, fresh produce purchased direct from local, organic farmers..more |
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Head Baker
Tony Calvert -Tony began his baking career ten years ago in the ski resort town of Alta, Utah, at the Alta Lodge. A course at the Culinary Institute of America in Napa introduced him to California’s famed food culture. Inspired by California’s possibilities, Calvert moved to the Bay Area in 2003 to attend the California Culinary Academy. more |
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Wine Buyer and Floor Manager
Simon Anixter - With almost 10 years of experience developing his passion for both wine and fine ingredients up and down the West coast, Simon Anixter joined Rose Pistola as Wine Director in January 2008, after previously serving in this capacity for its sister restaurant, Rose’s Café. more |
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General Manager
Matthew Smey - Anyone
working in the restaurant industry will tell you the
pains and anguish of working the Sunday brunch shift.
Not Matt Smey, General Manager of Rose’s Café,
who says with a smile, “as early as I can remember,
food has been the centerpiece of my life.” more |
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Proprietor
Laurie Thomas - What started as a personal love of food and a side business venture as a restaurant investor turned into a full career change for Laurie Thomas, now owner of Nice Ventures, which includes three successful restaurants in San Francisco: Rose Pistola, Rose’s Café, and Terzo. Prior to becoming a restaurateur, she earned a BS in Industrial Engineering from Stanford University, an MBA from Harvard Business School and held senior management positions at several enterprise software companies in Silicon Valley. more |
