Pursuing hyperlocal cuisine, authentic hospitality and increasing clean food access in respect of the earth, improve community health and increase connection and a sense of belonging around the table

Chef Peter has been cooking in the East Bay since 2003. He holds two culinary degrees from California Culinary Academy and a Bachelors in Chemistry from UC Berkeley.

Chef Peter honed his skills preparing fine dining dishes at Bucci’s, Chez Panisse, and Garibaldis. As Executive Sous at Google, Peter led kitchens of 50 staff and feeding 800+ daily guests with new, daily menus. He is quite comfortable cooking for large groups. His work as Culinary Trainer in West Oakland’s St. Vincent de Paul Oakland was honored by NBC Bay Area Proud.

Peter most recently served as Chef & Hospitality Director at a Berkeley faith based community. He led a volunteer team who in return fed 200 guests weekly, creating innovative dishes, and fostering community fellowship.

Peter is married to Nicole, has two kids, a dog, some chickens, lives in Oakland and grew up in San Diego. He enjoys cooking, building, video games, magic the gathering, comedy and urban farming.

Nicole desires to bring our East Bay community together and create spaces where everyone can have a seat around the table.

Nicole holds a Bachelors of Social Work and offers 20+ years of hospitality experience. She has served in numerous food service management roles with Starbucks, Peet’s Coffee & Tea, Fenton’s Creamery, and service partnership and program management roles to increase food access with Alameda County Community Food Bank and school meal provider Revolution Foods.

She has led corporate kitchen operations as Cafe Manager at an 800 guest cafeteria at Google, led a staff of 50 and coordinated $1M in annual revenue as Catering Manager at UC Berkeley International House and led Social Event bookings including weddings with Hotel Shattuck Plaza.

Nicole is married to Peter, has two kids, a dog, some chickens and is an Oakland native. She enjoys movement, nature, photography, interior design, amusement parks, documentaries and the ocean.

Berkeley Born | Oakland Owned |
Local Love


Food is medicine to nourish our bodies.
We serve vegetable-forward California Mediterranean cuisine, bake whole wheat bread, cook with extra virgin olive oil, and
follow slow, traditional preindustrial cooking methods.


We partner with like minded mission-driven socially responsible woman owned businesses, including Piikup who provides job training for those facing hiring barriers.
We strive to pay livable wages and partner with farmers with fair working conditions.

We regularly donate food and funds in an effort to alleviate food insecure community members within Berkeley and Oakland


Ingredients grown close to home combat climate change, support local farms, local economy and taste great

We celebrate Northern California’s bounty and source from regenerative and organic farms and strive for zero-waste event

A taste of our own urban farming

  • Our backyard honey bees

  • Our front yard avocado tree

  • Our backyard harvest

  • Neighbors bounty

  • Our backyard lemon tree

Local Northern California Organic Farms

  • Avalos Organics

    Onions, other vegetables

    In 1998 Efren Avalos founded Avalos Organic Farm on 4 acres of land near Hollister, CA. Since then, he has expanded to 17 acres, growing a broad selection of produce for markets and restaurants. When you see Efren at the market, he is always smiling.

    As he says: “I love my job because I can bring this nice community a little bit of the good food that they deserve.”

  • Happy Boy Farms

    Tomatoes, squash, melon, greens, root vegetables

    Owner Greg Beccio has been growing organically for over 20 years in the Central Coast region of northern California. Happy Boy Farms is based near Watsonville and tends to multiple plots of land located in neighboring counties. Each field has a unique microclimate and soil structure, creating a multitude of growing conditions for a wide array of row crops chosen and planted specifically for each region and the changing seasons.

  • Kashiwase Farms

    Stone fruits, almonds

    Steven Kashiwase is a third generation farmer. Steven transformed his family’s farm from a conventional operation growing two cropsinto a mixed orchard producing fresh fruits and almonds for farmers markets and a few retail stores.

  • Burroughs Family Farms

    Bringing hand-raised and regeneratively grown products directly to you while protecting soil and water for generations to come.

    We feature Burroughs’ whole chicken, eggs, extra virgin olive oil and organic grass-fed beef.

  • Capay Mills Flour

    Capay Mills is a stone flour mill near Chico, California, that transforms sustainably grown heirloom grains into uniquely flavorful, fresh, & nutritious flours, rich in character and history.

    We prefer to cook and bake exclusively with Capay Mills whole wheat flour.

  • Massa Brown Rice

    Massa grows their brown rice in fertile soil using regenerative farming practices that are better for the land, our communities, and the environment.

    When it comes to the farm, they accept no compromise: great foods, vibrant soils, healthier planet.

    We prefer to cook exclusively with Massa Organics brown rice.