Home Posts tagged 'culinary'

Posts Tagged ‘culinary’


Jason Rose

Meet the Chefs Behind Dinner at Bi-Rite

In the Bi-Rite family of businesses, we’re lucky to have an amazingly talented crew to bring you good food, from the smiling faces scooping up the newest flavor at the Creamery, to our buyers selecting the best, most flavorful products for the markets, to our operations teams making sure everything runs smoothly.

For the next few weeks, we’re giving a little extra love to the amazingly talented chefs behind the scenes at Bi-Rite, with a focus on their passion for our Dinner offerings. With experience at some of the top restaurants around the country and a true commitment to what they do, the chefs at Bi-Rite bring to life our philosophy of love, passion and integrity through our evening dinners. Each day the chefs craft their own dinner menu, featuring new dishes alongside some eternal favorites, and then have everything ready for you starting at 4:30pm, so you can stop in and grab a delicious, prepared meal to go.

Get to know the chefs that can help you get Dinner Ready every day.

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Jeff Amber, Chef, Bi-Rite Market 18th Street

Our head chef at 18th Street, Jeff Amber, has cultivated a career in food in the Bay Area for many years. He’s been honored with numerous awards and accolades throughout the years, including Rising Star Chef from the SF Chronicle. Longtime SF Chronicle critic Michael Bauer once described his food and style of service as “the likes you’d find in the great San Francisco houses of Farallon and Masa’s”. Chef Jeff brings a world view of food with a honed love of California sensibility to everything he creates.

Summer is his favorite season to cook in, with tomatoes, corn, peppers, melons and summer squash in abundance!

Chef Jeff says, “To me, feeding people is a personal endeavor, eating together is universal, it’s unifying and celebratory… Bi-Rite Dinner highlights those ideas and gives our community an opportunity to share, eat, laugh and thrive together.”

Noel Franco, Sous Chef, Bi-Rite Market 18th Street

Chef Noel Franco has had a diverse culinary career in the Bay Area. He hasn’t shied away from a challenge, be it restaurants, food trucks, large scale banquets, butchering, or the kitchens of Bi-Rite.

He loves cooking with garlic: whether sautéing to get a nutty flavor, roasting a full head, or adding it raw to offer some heat to a dish.

Chef Noel enjoys the freedom of Bi-Rite Dinner, given that his “office” is a kitchen located within a grocery story. He says, “I can walk down an aisle and grab an item off the shelf and cook with it. This is the job chefs dream of. It gives me the freedom to try different cooking techniques as often as I like too. You have the freedom to come in every day with a blank slate, create a whole new menu as unique and challenging as you would like, and cook it.”

Michael Logan, Chef, Bi-Rite Market Divisadero

Our head chef at the Divisadero Market, Chef Michael Logan, found his love of cooking just after high school. After a stint in Southern California, he moved to New York to work with the Union Square Hospitality Group. His return to the west coast brought him to San Francisco, where he worked with Locanda, Hardwater and Trick Dog. His tuxedo cat named Reggie vows for his cooking skills.

His secret ingredient of choice is vinegar. “I love the way acid bumps up the flavors of produce, dressings, soups and sauces. It really makes the flavor pop and can make a dish go from ok to exceptional.”

Chef Logan loves Bi-Rite Dinner for the creative outlet it provides. He likes trying different products that might not get used frequently, and turning them into a fun, new dish. Plus, it offers an opportunity to start a conversation with guests and learn more about their preferences.

Jason Sumner, Sous Chef, Bi-Rite Market Divisadero

Chef Jason Sumner loves bright flavors and colors, and he has the highest respect for food, especially cheeses, honey, and farm-direct produce.

He loves the creative aspects of Bi-Rite dinner. For one, dinner chefs can try new things that may eventually take off in other areas of the store, from the deli case, to prepared foods, to the regular dinner menu offerings. Plus, utilizing ingredients that might otherwise go to waste helps respect the produce and meat that might otherwise go back out to pasture.

In Jason’s opinion, Bi-Rite Dinner helps separate Bi-Rite from other markets. “Our guests can get restaurant quality meals every night of the week, and they depend on making it part of their evening. Whether it coincides with their shopping or they are coming specifically for dinner, they know dinner is coming.”

Jay Abrams, Chef of Culinary Innovation

Jay Abrams is our chef of Culinary Innovation at Bi-Rite, and he’s earned his kitchen cred working in kitchens in and around the Bay Area. His close relationships with local farmers and ranchers combined with his experience in fine dining allows Chef Jay to develop our prepared and house-made food at Bi-Rite. Fun fact: he’s an avid oil painter and channels that creativity through the food he makes.

We love his passion for bringing our guests joy and satisfaction through what they eat.

Chef Jay’s favorite ingredient to work with is chilies! He says, “They can be subtle yet provide a complex palate adding heat, sweetness, meatiness, earthiness and sour flavors. Chilies are also one of the most versatile ingredients often found in cuisines throughout the world. They’re great on their own, fermented into pastes and sauces, or even pickled.”