Login
My List
(must be logged in)
Home
FAQ
Desktop Site
Restaurant Gary Danko
800 North Point Street
San Francisco, California
Tel:
415.749.2060
Website
(1999 - )
A Relais & Châteaux restaurant
Back of the House
Martin Brock
Chef de Cuisine
2009 - Present
>
Gaby Maeda
Line Cook
2009 - 2014
>
Omri Aflalo
Chef Tournant
2007 - 2008
>
Richard Corbo
Chef
2006 - 2007
>
Jesse Kloskey
Expeditor
Food Runner
2005 - 2006
>
Alvin Luna
>
Andrew Kitko
>
Scot Woods
Chef de Partie
2003 - 2004
>
Chris Cristobal
Cook
2003 - 2005
>
David Bowman
Garde Manger - Entremetier
2003
>
Francis Wolf
Stagiaire
2003
>
Erik Lowe
Externship
2002 - 2003
>
Belinda Leong
Pastry Chef
2001 - 2010
>
Adam Mali
Externship
2001
>
John Caputo
Chef de Cuisine
2001
>
Brian Pekarcik
2001 - 2003
>
John Pettitt
>
Sean O'Brien
Sous Chef
1999 - 2004
>
Douglas Keane
On leave of absence from Jardinière
Sous Chef
1999
>
Daniel Amaya
Sous Chef
>
Hugh Acheson
Sous Chef
1999
>
Gary Danko
Chef & Co-owner
1999 - Present
>
Front of the House
Alex Fox
Sommelier
>
John Jasso
Maitre d'
[2002 - 2002]
>
Christie Dufault
Wine Director
Sommelier
2001 - 2004
>
Nick Peyton
Co-owner/Partner
>
Honors and Awards
Top 40 Restaurants in the U.S., Gayot
(2014)
Top 40 Restaurants in the U.S., Gayot
(2013)
Top 40 Restaurants in the U.S., Gayot
(2012)
Top 40 Restaurants in the U.S., Gayot
(2011)
Top 40 Restaurants in the U.S., Gayot
(2010)
Top 40 Restaurants in the U.S., Gayot
(2008)
Top 40 Restaurants in the U.S., Gayot
(2007)
Outstanding Service, James Beard Foundation
(2006)
Top 40 Restaurants in the U.S., Gayot
(2006)
Top 40 Restaurants in the U.S., Gayot
(2005)
Top 40 Restaurants in the U.S., Gayot
(2004)
Best New Restaurant, James Beard Foundation
(2000)
Tags
Relais & Châteaux Properties
Map your route at Google
Home
|
Go to Top
|
Statistics
|
Privacy
|
Desktop Site
© 2024 ChefDb
This page has been viewed 789 times through 2024-11-04.
The information on this page is provided "as is" with no warranties whatsoever, and is not guaranteed to be accurate nor does ChefDb take responsibility for it.